🥩 Pot Roast (Tender & Comforting)
A classic slow-cooked meal where beef becomes melt-in-your-mouth tender with rich, savory vegetables.
Ingredients (4–6 servings)
- 1.5–2 kg (3–4 lb) beef chuck roast
- 2 tbsp oil
- Salt & black pepper
- 1 onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 3 cloves garlic, smashed
- 2 cups beef broth
- 1 tbsp tomato paste (optional)
- 1 tsp dried thyme or rosemary
- 1 bay leaf
Instructions
- Preheat oven:
- 160°C / 325°F.
- Season & sear beef:
- Pat roast dry and season generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven.
- Sear roast on all sides until deeply browned. Remove briefly.
- Build flavor:
- Add onion and garlic to the pot; sauté until softened.
- Stir in tomato paste (if using).
- Pour in beef broth and scrape up browned bits.
- Slow cook:
- Return roast to pot. Add carrots, potatoes, herbs, and bay leaf.
- Cover and cook in oven 3–4 hours, until fork-tender.
- Serve:
- Remove bay leaf. Slice or shred beef.
- Serve with vegetables and pan juices.
Tips
- Chuck roast is best for pot roast—well-marbled and tender after slow cooking.
- Add mushrooms or celery for extra depth.
- Leftovers make great sandwiches or beef hash.
Want a slow-cooker version, gravy-rich pot roast, or Mississippi-style pot roast next?
