Here’s a classic, tender, and flavorful Pot Roast recipe — perfect for cozy dinners and easy leftovers. This version is oven-braised but can be adapted for the slow cooker or Instant Pot if you prefer.
🥩 Classic Pot Roast (Oven-Braised)
📝 Ingredients:
For the Roast:
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3–4 lb chuck roast (or brisket/round roast)
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Salt & pepper, to taste
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2–3 tbsp olive oil
Aromatics & Liquids:
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1 large onion, chopped
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4 garlic cloves, minced
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2 cups beef broth (low sodium)
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1 cup red wine (optional – can sub with more broth)
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1 tbsp Worcestershire sauce
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1 tbsp tomato paste
Veggies:
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4–5 medium carrots, peeled & cut into chunks
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1½ lbs potatoes (Yukon Gold or red), halved or quartered
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2 celery stalks (optional), chopped
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2 sprigs fresh rosemary (or 1 tsp dried)
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2 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
🍳 Instructions:
1. Preheat Oven
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Preheat your oven to 300°F (150°C).
2. Sear the Roast
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Pat roast dry with paper towels. Season generously with salt and pepper.
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Heat oil in a large Dutch oven over medium-high heat.
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Sear the roast on all sides (about 4 minutes per side) until browned. Remove and set aside.
3. Sauté Aromatics
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In the same pot, reduce heat to medium.
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Add chopped onions and sauté 3–4 minutes until soft.
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Add garlic and tomato paste, cooking for another 1 minute.
4. Deglaze and Add Liquid
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Pour in red wine (if using) and scrape the bottom of the pot.
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Let simmer for 2–3 minutes.
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Add in beef broth and Worcestershire sauce. Stir.
5. Add Roast & Herbs
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Return the roast to the pot.
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Add rosemary, thyme, and bay leaves.
6. Roast Low and Slow
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Cover with lid and roast in the oven for 2 hours.
7. Add Vegetables
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After 2 hours, remove the pot and add carrots, potatoes, and celery around the meat.
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Return to the oven and cook 1 to 1½ hours more, until the roast is fork-tender and veggies are soft.
8. Serve
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Remove bay leaves and herb stems.
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Slice or shred roast. Serve with vegetables and spoon pan juices over everything.
🍽️ Serving Suggestions:
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Serve with crusty bread or over creamy mashed potatoes.
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Leftovers make great sandwiches, wraps, or hash the next day.
🔄 Variations:
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Slow Cooker: Sear meat and aromatics first, then cook on LOW 8–9 hrs.
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Instant Pot: Sear using sauté mode, then pressure cook on HIGH for 60–70 min with natural release.