Here’s a classic Pot Roast recipe 🥩🍲—tender, flavorful, and perfect for a hearty meal:
🥘 Ingredients:
- 3–4 lb (1.5–2 kg) beef chuck roast
- Salt & pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 3–4 potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme or 3 sprigs fresh thyme
- 2 bay leaves
👩🍳 Instructions:
1. Sear the Roast
- Season the beef with salt and pepper
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat
- Sear roast 4–5 minutes per side until browned
2. Sauté Aromatics
- Remove roast and set aside
- Add onion, carrots, celery, and garlic to the pot
- Cook 3–5 minutes until softened
3. Add Liquids & Roast
- Return roast to the pot
- Add beef broth, wine (if using), Worcestershire sauce, thyme, and bay leaves
- Bring to a simmer
4. Cook Low & Slow
- Cover and cook in the oven at 160°C (325°F) for 3–4 hours
- Or on the stovetop over low heat for 3–4 hours
- Roast is done when meat is tender and easily shredded
5. Add Potatoes (Optional Timing)
- Add potatoes about 1–1.5 hours before finishing if you want them soft but not falling apart
6. Serve
- Slice or shred the roast
- Serve with cooked vegetables and spoon some of the rich cooking liquid (gravy) on top
Tips:
- For extra flavor, brown the roast with a little butter in addition to oil
- You can thicken the cooking liquid into a gravy by stirring in a cornstarch slurry
- Leftovers are great in sandwiches or tacos!
If you want, I can give you a “dump-and-go slow cooker pot roast version” that requires almost no prep and comes out tender every time.
Do you want me to do that?
