🥩 Classic Pot Roast
Ingredients (Serves 6):
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3–4 lb chuck roast (or beef shoulder roast)
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Salt and black pepper
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2–3 tbsp oil (for searing)
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1 large onion, sliced
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4 cloves garlic, minced
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4 cups beef broth (or 3 cups broth + 1 cup red wine)
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2 tbsp tomato paste (optional, adds richness)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme or 2 sprigs fresh
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1 tsp dried rosemary or 2 sprigs fresh
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4 large carrots, cut into chunks
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4–5 medium potatoes, peeled and cut into chunks
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2 tbsp flour + 2 tbsp water (optional, for thickening)
🥘 Instructions (Oven or CrockPot):
1. Sear the meat (recommended for flavor):
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Pat roast dry and season generously with salt and pepper.
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Heat oil in a Dutch oven or large skillet over medium-high.
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Sear roast on all sides until browned (about 4–5 minutes per side). Set aside.
2. Build the base:
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In the same pot, sauté onions until soft (about 5 minutes), then add garlic and tomato paste, cooking 1 more minute.
3. Add liquid and herbs:
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Pour in beef broth (and wine, if using), scraping up any browned bits.
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Stir in Worcestershire sauce, thyme, and rosemary.
4. Combine and cook:
For Oven:
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Return roast to pot. Cover tightly and bake at 300°F (150°C) for 3–4 hours, adding carrots and potatoes during the last 1.5–2 hours.
For CrockPot:
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Add roast, onions, garlic, broth, and herbs to CrockPot. Cook on LOW 8–10 hours or HIGH 4–5 hours, adding veggies halfway if you prefer them firmer.
5. Optional: Make gravy:
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Remove roast and veggies. Skim fat from liquid.
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Simmer remaining liquid and whisk in a slurry of 2 tbsp flour + 2 tbsp water to thicken.
📝 Serving Tips:
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Shred roast into chunks and serve with the vegetables and gravy.
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Pairs well with crusty bread or over mashed potatoes.
Would you like an Instant Pot version or a red wine–based variation?