🥩 Classic Pot Roast Recipe
Ingredients:
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3–4 lb chuck roast (well-marbled is best)
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Salt and pepper, to taste
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2–3 tbsp oil (vegetable or olive)
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1 large onion, chopped
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4 garlic cloves, minced
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4 carrots, peeled and cut into chunks
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3–4 potatoes, peeled and halved or quartered
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2 cups beef broth
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1 cup red wine (optional but recommended)
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2 tbsp tomato paste
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2 sprigs fresh rosemary
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3–4 sprigs fresh thyme
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2 bay leaves
🍳 Instructions:
1. Sear the Beef:
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Pat the roast dry and season generously with salt and pepper.
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Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
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Sear roast on all sides until browned (3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, add a bit more oil if needed. Sauté onions for 3–4 minutes until softened.
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Add garlic and tomato paste; cook for 1–2 minutes.
3. Deglaze and Build the Braising Liquid:
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Pour in wine (if using), scraping up browned bits from the bottom.
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Add beef broth and bring to a simmer.
4. Return the Roast & Add Herbs:
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Place roast back into the pot. Add rosemary, thyme, and bay leaves.
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Cover and cook low and slow:
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Oven: 300°F (150°C) for 3.5–4 hours
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Stovetop: Simmer gently on low for 3–4 hours, covered
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5. Add Vegetables:
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About 90 minutes before it’s done, add carrots and potatoes around the roast.
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Continue cooking until the meat is fork-tender and veggies are soft.
6. Optional Gravy:
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Remove roast and vegetables. Skim fat from the surface.
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Simmer remaining liquid to reduce, or whisk in a slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken.
🍽️ Serving Tips:
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Slice or shred the roast. Serve with vegetables and ladle gravy over the top.
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Great with crusty bread or mashed potatoes on the side.
Would you like a slow cooker, Instant Pot, or gluten-free version? I can provide that too!