𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁

Here’s a hearty and comforting recipe for a Classic Pot Roast — tender beef, flavorful veggies, and a rich, savory gravy. Perfect for a cozy dinner or a Sunday family meal.

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🥩 Classic Pot Roast Recipe

Ingredients:

• 3–4 lb chuck roast (or brisket or round roast)

• Salt & pepper to taste

• 2 tbsp vegetable oil (for searing)

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, peeled and cut into chunks

• 3–4 potatoes, cut into large chunks (Yukon Gold or Russet)

• 2 cups beef broth (or stock)

• 1 cup red wine (or more broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3–4 sprigs fresh thyme (or 1 tsp dried)

• Optional: 2 celery stalks, chopped

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🧑‍🍳 Instructions:

1. Season and sear:

   • Generously season roast with salt and pepper.

   • Heat oil in a large Dutch oven or heavy pot over medium-high heat.

   • Sear roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

2. Sauté vegetables:

   • In the same pot, add onions and cook 2–3 minutes until softened.

   • Add garlic and tomato paste, stir for 1 minute.

3. Deglaze and build flavor:

   • Pour in wine (or broth) and scrape up browned bits from the bottom.

   • Add Worcestershire sauce and remaining broth.

4. Add roast and herbs:

   • Return the roast to the pot. Add rosemary and thyme.

   • Bring to a simmer, cover, and place in preheated oven at 300°F (150°C).

5. Slow roast:

   • Roast for 3–3½ hours, or until meat is fork-tender.

   • Add carrots and potatoes after the first 2 hours of roasting, submerging them partially in the liquid.

6. Finish and serve:

   • Remove roast and vegetables. If desired, thicken the gravy by simmering the juices and stirring in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

   • Slice or shred the roast and serve with the vegetables and gravy.

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🍴 Serving Tips:

• Serve with crusty bread or over mashed potatoes for extra comfort.

• Leftovers are amazing in sandwiches or as hash the next day.

Would you like an Instant Pot or slow cooker version too?