Style Pot Roast

A Style Pot Roast is a classic, hearty meal that’s perfect for a cozy dinner. The dish is typically made by slow-braising beef with vegetables in a flavorful liquid, resulting in tender, juicy meat and a rich sauce. Here’s a recipe for a flavorful, melt-in-your-mouth pot roast with a savory gravy.

Style Pot Roast (Classic Recipe)

Ingredients:

• 3-4 lbs (1.4-1.8 kg) beef chuck roast (or brisket for a leaner option)
• 2 tablespoons olive oil (or vegetable oil)
• Salt and freshly ground black pepper, to taste
• 1 onion, peeled and chopped
• 2-3 garlic cloves, minced
• 4 large carrots, peeled and cut into 2-inch pieces
• 3-4 medium potatoes, peeled and cut into chunks
• 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 1-2 bay leaves
• 1 cup (240 ml) beef broth (low-sodium, if preferred)
• 1 cup (240 ml) red wine (optional, but adds great depth of flavor)
• 1/2 cup (120 ml) water (or more as needed)
• 1 tablespoon tomato paste (optional, for extra richness)
• 1 tablespoon Worcestershire sauce (optional, for added umami)
• 1 tablespoon balsamic vinegar (optional, for a slight tang)

Instructions:

1. Prep the Beef:

   • Season the beef chuck roast generously with salt and pepper on all sides.
   • Heat the olive oil in a large, heavy-bottomed Dutch oven or large pot over medium-high heat.

2. Brown the Beef:

   • Once the oil is hot, add the roast to the pot and sear it on all sides until it’s deeply browned, about 4-5 minutes per side. This step is important as it locks in the flavors and juices.
   • Remove the roast from the pot and set it aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion and cook for about 2-3 minutes until softened.
   • Add the minced garlic and cook for an additional 1 minute, stirring to avoid burning.

4. Deglaze the Pot:

   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This is where all the flavor comes from!
   • Allow the wine to simmer and reduce by about half (roughly 3-4 minutes).

5. Add the Broth and Seasonings:

   • Stir in the beef broth, water, tomato paste, Worcestershire sauce, and balsamic vinegar (if using).
   • Add the thyme, rosemary, and bay leaves, and return the seared roast to the pot. The liquid should come halfway up the sides of the meat. If not, add more water or broth.
   • Bring the liquid to a gentle simmer, then cover the pot with a lid.

6. Slow Cook the Roast:

   • Reduce the heat to low and let the pot roast cook slowly for about 3-4 hours. The roast should become tender and pull apart easily with a fork. If you have time, cooking it even longer (up to 5 hours) will make the meat even more tender.
   • Every 1-2 hours, check the liquid level and add more water or broth if needed to keep the roast mostly submerged.

7. Add Vegetables:

   • About 1 hour before the roast is done, add the carrots and potatoes to the pot. Stir gently to coat the vegetables in the flavorful cooking liquid, then cover again to continue simmering.
   • If you prefer firmer vegetables, add them in the last 30 minutes of cooking.

8. Finish the Sauce:

   • Once the roast is tender and the vegetables are cooked, remove the roast and vegetables from the pot and set them aside, covering with foil to keep them warm.
   • Discard the bay leaves and herb stems.
   • If you prefer a thicker gravy, bring the remaining liquid to a boil and simmer it uncovered for 10-15 minutes, reducing the sauce until it reaches your desired thickness. You can also whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the gravy quickly.

9. Serve:

   • Slice or shred the pot roast and serve with the carrots, potatoes, and a generous drizzle of the rich, savory gravy. Pair it with a crusty bread to soak up all the goodness!

Tips for a Perfect Pot Roast:

• Sear the meat well: Browning the roast before slow-cooking is crucial for flavor. Don’t skip this step—it adds a lot of depth to the dish.
• Slow and low: The key to a juicy, tender roast is cooking it slowly at a low temperature. If you have a slow cooker, you can also cook the roast on low for 7-8 hours for a hands-off approach.
• Beef chuck roast: This cut is ideal for pot roast because it’s well-marbled, which keeps it tender and juicy during the long cooking process. You can also use brisket, but it may be leaner.
• Adjust the seasoning: Taste the gravy before serving and adjust salt and pepper as needed. You can also add a little extra balsamic vinegar or Worcestershire sauce for a deeper flavor.

Serving Suggestions:

• Mashed potatoes: Serve the pot roast with creamy mashed potatoes or mashed cauliflower for a comforting side.
• Roasted vegetables: Add extra roasted vegetables like parsnips, sweet potatoes, or Brussels sprouts to make it even heartier.
• Crusty bread: A slice of crusty bread or rolls is perfect for soaking up the flavorful gravy.

This Style Pot Roast is all about comfort, flavor, and creating a meal that everyone will enjoy. It’s perfect for a family dinner, holidays, or whenever you’re craving a satisfying, slow-cooked meal. Let me know how it turns out, or if you want any tweaks!