Pot roast

Here’s a classic, tender pot roast 🥩🥕—comfort food that’s easy and full of flavor.

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Classic Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• Salt & pepper
• 2 tbsp oil
• 1 onion, sliced
• 3–4 carrots, cut into chunks
• 3–4 potatoes, cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or rosemary

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Instructions

1. Preheat oven to 325°F (165°C).
2. Season & sear:
   • Pat roast dry and season generously with salt and pepper.
   • Heat oil in a large Dutch oven over medium-high heat.
   • Sear roast 3–4 minutes per side until browned. Remove and set aside.
3. Build flavor:
   • Add onion to the pot and cook 2–3 minutes.
   • Stir in garlic, Worcestershire sauce, broth, and herbs.
4. Add roast & veggies:
   • Return roast to pot.
   • Add carrots and potatoes around it.
5. Cook low & slow:
   • Cover and bake for 3–4 hours, until meat is fork-tender.
6. Serve:
   • Slice or shred meat.
   • Spoon vegetables and juices over the top.

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Tips & Variations

• Slow cooker: Cook on LOW 8 hours or HIGH 4–5 hours.
• Extra rich gravy: Thicken juices with a cornstarch slurry.
• Flavor boost: Add a splash of red wine or balsamic vinegar.
• Make ahead: Tastes even better the next day.

If you want a Mississippi pot roast, pressure cooker version, or no-potato low-carb option, just tell me 😊