Here’s a classic, hearty pot roast recipe 🍖🥕 — tender, flavorful, and perfect for a cozy meal.
Ingredients (Serves 4–6)
- 3–4 lb beef chuck roast
- Salt & pepper to taste
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 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 tsp dried thyme
- 2 tsp dried rosemary (or fresh sprigs)
- 2–3 bay leaves
- 2 tbsp tomato paste (optional)
- Optional: potatoes, peeled and chunked
Instructions
- Preheat oven
- 325°F (160°C).
- Sear the roast
- Season beef generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear roast on all sides until browned (3–4 minutes per side). Remove and set aside.
- Sauté aromatics
- Add onions, carrots, and celery to the pot. Cook 3–4 minutes.
- Add garlic and cook 30 seconds.
- Stir in tomato paste if using.
- Deglaze
- Pour in red wine (or a little broth) and scrape the browned bits from the bottom of the pot.
- Add roast and liquids
- Return beef to the pot.
- Add remaining beef broth, thyme, rosemary, and bay leaves.
- Add potatoes if using.
- Cook low and slow
- Cover with lid and bake in preheated oven for 3–4 hours, until beef is fork-tender.
- Serve
- Remove roast and vegetables.
- Optional: strain and reduce cooking liquid on stovetop to make a gravy.
- Slice or shred beef and serve with vegetables and gravy.
Tips
- Make it extra tender: Cook longer at a lower temperature.
- Flavor boosters: Add Worcestershire sauce, balsamic vinegar, or a splash of soy sauce to the broth.
- One-pot convenience: Use a slow cooker on low for 8–9 hours if you prefer hands-off cooking.
If you want, I can give you a slow cooker pot roast recipe with a thicker gravy that’s super easy and melts in your mouth 😄
Do you want me to do that?
