🥩🍲 Classic Pot Roast (Oven or Slow Cooker)
🕒 Cook Time:
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Oven: 3–4 hours
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Slow Cooker: 8 hrs on Low / 5 hrs on High
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Serves: 6
📝 Ingredients:
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3–4 lb (1.4–1.8 kg) chuck roast (or brisket/shoulder)
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Salt & freshly ground black pepper
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2 tbsp olive oil
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1 onion, thickly sliced
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4–5 carrots, cut into chunks
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3–4 potatoes, peeled & quartered
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3 cloves garlic, minced
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2 cups beef broth
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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
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1 tsp dried rosemary
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2 bay leaves
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Optional: 1/2 cup red wine (for depth of flavor)
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Fresh parsley for garnish
👩🍳 Instructions:
1️⃣ Season & Sear:
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Pat roast dry. Season all over with salt and pepper.
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Heat oil in a large Dutch oven or skillet. Sear the roast on all sides until browned (about 3–4 min per side). Set aside.
2️⃣ Sauté Veggies:
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In the same pan, sauté onion and garlic for 2–3 minutes until softened. Add tomato paste and stir briefly.
3️⃣ Add Liquid & Herbs:
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Pour in beef broth, Worcestershire, wine (if using), thyme, rosemary, and bay leaves.
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Bring to a simmer, scraping up browned bits.
4️⃣ Combine & Cook:
For Oven:
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Add seared roast back to the pot. Arrange carrots and potatoes around it.
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Cover and cook at 300°F (150°C) for 3–4 hours, until fork-tender.
For Slow Cooker:
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Place roast in the bottom. Top with veggies and pour sauce over.
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Cook on Low 8 hrs or High 5 hrs.
5️⃣ Serve:
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Remove roast and veggies. Discard bay leaves.
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Shred or slice roast. Serve with vegetables and ladle over pan juices.
🍴 Optional Gravy:
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Strain juices and simmer in a pan.
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Whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken.
🥄 Serve With:
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Mashed potatoes, egg noodles, or crusty bread
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Side of green beans or salad for freshness
Would you like a Dutch oven-only version, an Instant Pot method, or a make-ahead/freezer-friendly guide?