🥩 Classic Pot Roast (Oven or Slow Cooker)
🍽️ Servings: 6–8
⏱️ Total Time:
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Oven: 3.5–4 hours
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Slow Cooker: 8–10 hours on low or 5–6 hours on high
🧂 Ingredients:
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3–4 lb (1.4–1.8 kg) chuck roast (well-marbled)
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Salt and black pepper to taste
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2 tbsp olive oil
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1 onion, chopped or sliced
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4 garlic cloves, minced
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4 carrots, cut into large chunks
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3–4 potatoes (Yukon Gold or russet), peeled and quartered
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2–3 celery stalks, chopped (optional)
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2 cups beef broth
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1 cup dry red wine (or more broth)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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2–3 sprigs fresh thyme and rosemary (or 1 tsp dried each)
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1 bay leaf
🔥 Instructions:
1. Sear the Roast:
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Preheat oven to 300°F (150°C).
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Pat roast dry and season all sides 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 3–4 minutes per side until browned. Remove and set aside.
2. Build the Flavor:
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In the same pot, sauté onions for 2–3 minutes.
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Add garlic and tomato paste; cook for 1 minute.
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Deglaze with wine, scraping up browned bits.
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Stir in broth, Worcestershire, herbs, and bay leaf.
3. Combine & Roast:
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Return the roast to the pot. Surround with carrots, potatoes, and celery.
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Liquid should come about halfway up the meat — add more broth if needed.
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Cover with lid and transfer to oven.
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Roast for 3.5–4 hours, or until meat is fork-tender.
🛑 Don’t open the lid often — keep the steam inside for maximum tenderness.
4. Optional Gravy:
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Remove meat and vegetables to a platter.
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Skim fat from the liquid.
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Simmer remaining juices on the stovetop to reduce, or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
🍽️ Serve With:
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Buttery mashed potatoes, crusty bread, or rice if not using potatoes in the roast.
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A side of green beans or sautéed greens for balance.
🌀 Variations:
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Slow Cooker: Follow steps 1–2, then transfer everything to a slow cooker and cook on LOW for 8–10 hours.
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Pressure Cooker (Instant Pot): Sear as above, then cook on HIGH pressure for 60–70 minutes, natural release.
Would you like a make-ahead freezer version, or one with balsamic or Italian seasoning twist?