Here’s a classic, tender, and flavorful Pot Roast recipe—perfect for a comforting family dinner.
🥩 Classic Pot Roast
🛒 Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can use more broth instead)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
- 1–2 lbs potatoes, cut into chunks
👩🍳 Instructions
1. Prep the beef
- Pat roast dry and season generously with salt and pepper.
2. Sear the meat
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear roast 2–3 minutes per side until browned. Remove and set aside.
3. Sauté aromatics
- In the same pot, sauté onions and garlic for 2–3 minutes until fragrant.
- Stir in tomato paste and cook 1 minute.
4. Deglaze
- Pour in red wine (if using) or a bit of broth to scrape up browned bits from the pot bottom.
5. Add roast and seasonings
- Return roast to pot.
- Add remaining beef broth, thyme, rosemary, and bay leaves.
- Bring to a simmer.
6. Add vegetables
- Nestle carrots, celery, and potatoes around the roast.
7. Cook low and slow
- Oven method: Cover pot and bake at 325°F (160°C) for 3–4 hours until meat is tender.
- Stovetop method: Simmer on low heat 3–4 hours, covered, stirring occasionally.
8. Serve
- Remove bay leaves.
- Slice roast against the grain and serve with cooked vegetables and pan juices.
🔥 Tips for best results
- Low and slow is key — it makes the chuck roast melt-in-your-mouth tender.
- Browning the meat adds rich flavor to the sauce.
- Leftovers taste even better the next day — perfect for sandwiches or hash.
If you want, I can also give a slow cooker version of this pot roast that’s almost hands-free and extra tender.
Do you want me to do that?
