Pot Roast with Potatoes & Onions

Here’s a classic, cozy Pot Roast with Potatoes & Onions recipe—soft beef, tender vegetables, and rich gravy.

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🥘 Pot Roast with Potatoes & Onions

Ingredients:

• 2–3 lb beef chuck roast
• 2 tbsp oil (for searing)
• 1 large onion, sliced
• 4–6 potatoes, peeled and chunked
• 3–4 carrots (optional), cut into large pieces
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp tomato paste (optional, for richer flavor)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme (or mixed herbs)
• 1–2 bay leaves

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Instructions:

1. Sear the beef
   • Heat oil in a large pot or Dutch oven.
   • Brown the roast on all sides (this locks in flavor).
2. Add aromatics
   • Remove beef briefly.
   • Sauté onions and garlic until soft.
3. Build the base
   • Stir in tomato paste, salt, pepper, paprika, thyme.
   • Pour in beef broth and mix well.
4. Slow cook
   • Return beef to the pot.
   • Add bay leaves.
   • Cover and cook:
     • Stovetop: 2.5–3.5 hours on low
     • Oven: 160–170°C (325°F) for 3–4 hours
5. Add vegetables
   • Add potatoes (and carrots if using) in the last 1.5–2 hours so they don’t overcook.
6. Finish
   • Meat should be fork-tender and falling apart.
   • Remove bay leaves, adjust salt, and serve with the gravy.

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⭐ Tips:

• The longer it cooks, the more tender and flavorful it gets
• Let it rest 10–15 minutes before serving for better slicing
• You can thicken gravy by mashing a few potatoes into it

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If you want, I can also give you:

• Crockpot/slow cooker version
• One-pot “no sear” easy version
• Or a spicy Pakistani-style pot roast twist 🌶️