Classic pot roast

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

  1. Pat the beef roast dry with paper towels.
  2. Season generously with salt, pepper, and garlic powder on all sides.

Step 2: Sear the Roast

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Sear the roast for 3-4 minutes on each side until browned. This locks in the flavor.
  3. Transfer the roast to a slow cooker, roasting pan, or Dutch oven.

Step 3: Sauté Vegetables

  1. In the same skillet, sauté onions and garlic until fragrant (about 2 minutes).
  2. Add the tomato paste and stir for 1 minute to enhance the flavor.

Step 4: Add Liquid and Herbs

  1. Pour in the beef broth and wine, scraping up any browned bits from the pan (this adds flavor).
  2. Add rosemary and thyme. Bring the mixture to a simmer, then pour it over the roast.

Step 5: Add Vegetables

  1. 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)

  1. Remove the roast and vegetables from the pot.
  2. Skim off excess fat from the cooking liquid.
  3. 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

  1. Choose the Right Cut: Chuck roast is ideal for pot roast due to its marbling and tenderness when cooked low and slow.
  2. Don’t Skip the Sear: Browning the meat adds depth of flavor.
  3. 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! 🥩🥕✨

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