There’s nothing like a warm, hearty Classic Pot Roast to bring comfort to the dinner table. This timeless recipe delivers tender, flavorful beef, cooked low and slow with savory vegetables and a rich gravy. Perfect for family gatherings or a cozy evening meal.
Ingredients
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup dry red wine (optional, substitute with extra beef broth)
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
Step 1: Season the Roast
- Pat the beef roast dry with paper towels.
- Season generously with salt, pepper, and garlic powder on all sides.
Step 2: Sear the Roast
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the roast for 3-4 minutes on each side until browned. This locks in the flavor.
- Transfer the roast to a slow cooker, roasting pan, or Dutch oven.
Step 3: Sauté Vegetables
- In the same skillet, sauté onions and garlic until fragrant (about 2 minutes).
- Add the tomato paste and stir for 1 minute to enhance the flavor.
Step 4: Add Liquid and Herbs
- Pour in the beef broth and wine, scraping up any browned bits from the pan (this adds flavor).
- Add rosemary and thyme. Bring the mixture to a simmer, then pour it over the roast.
Step 5: Add Vegetables
- Arrange carrots and potatoes around the roast in the pot or slow cooker.
Step 6: Cook
- Oven: Cover and cook at 325°F (160°C) for 3-4 hours.
- Slow Cooker: Cover and cook on low for 8-10 hours or high for 5-6 hours, until the beef is fork-tender.
Step 7: Thicken the Gravy (Optional)
- Remove the roast and vegetables from the pot.
- Skim off excess fat from the cooking liquid.
- To thicken, mix 2 tablespoons of flour with ¼ cup water to form a slurry. Stir it into the liquid and simmer until thickened.
Step 8: Serve
- Slice or shred the roast and serve with the vegetables and gravy spooned over the top.
Serving Suggestions
- Pair with warm crusty bread or buttered rolls to soak up the gravy.
- Serve alongside a fresh green salad or roasted Brussels sprouts for a balanced meal.
Tips for the Best Pot Roast
- Choose the Right Cut: Chuck roast is ideal for pot roast due to its marbling and tenderness when cooked low and slow.
- Don’t Skip the Sear: Browning the meat adds depth of flavor.
- Adjust Cooking Time: Cook until the beef is fall-apart tender; every roast is different!
Why You’ll Love This Recipe
- Comforting and Classic: A traditional dish that feels like a warm hug.
- Make-Ahead Friendly: Even better the next day as flavors meld together.
- Versatile: Swap vegetables or add parsnips, celery, or mushrooms.
Enjoy this Classic Pot Roast, a timeless favorite that brings warmth and satisfaction to every bite. Perfect for any occasion! 🥩🥕✨