🥩 Classic Pot Roast
Ingredients:
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3–4 lb (1.4–1.8 kg) chuck roast
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2 tbsp vegetable oil
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1 large onion, chopped
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4 cloves garlic, minced
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4–5 medium carrots, cut into chunks
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4–5 baby potatoes or russet potatoes, quartered
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2–3 cups (480–720 ml) beef broth
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2 tbsp tomato paste (optional, adds richness)
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2 tsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt and black pepper, to taste
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1 bay leaf
🔥 Instructions:
1. Sear the Beef:
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Pat roast dry and season generously with salt and pepper.
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In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat.
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Sear roast on all sides until well browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, add onions and cook for 2–3 minutes.
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Stir in garlic and tomato paste (if using), and cook for 1 minute more.
3. Deglaze and Add Liquid:
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Add beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot.
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Return the roast to the pot. Add herbs and bay leaf.
4. Add Veggies:
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Nestle carrots and potatoes around the roast.
5. Cook Low and Slow:
Oven Method:
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Cover and bake at 300°F (150°C) for 3½ to 4 hours, until meat is fork-tender.
Stovetop Method:
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Cover and simmer over low heat for the same amount of time, checking occasionally.
Slow Cooker:
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Transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours.
🥣 Optional Gravy:
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Remove meat and veggies; skim fat from the liquid.
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Simmer liquid and thicken with a slurry (1 tbsp cornstarch + 2 tbsp water) if desired.
📝 Serving Tips:
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Serve with warm dinner rolls or buttered noodles.
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Leftovers make great sandwiches or hash the next day.
Would you like a pressure cooker (Instant Pot) version or a low-carb/keto-friendly adaptation without potatoes?