Here’s a classic Pot Roast recipe 🍲 — tender, flavorful beef cooked low and slow with vegetables and savory broth.
🍲 Classic Pot Roast
Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt & black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 2 bay leaves
Instructions
- Sear the beef
- Season roast with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Sear roast on all sides until browned (4–5 min per side). Remove and set aside.
- Sauté aromatics
- Add onion and garlic to the pot; cook 2–3 minutes until fragrant.
- Deglaze
- Pour in broth and wine (if using), scraping up browned bits from the bottom.
- Add roast & vegetables
- Return roast to pot.
- Add carrots, potatoes, Worcestershire sauce, thyme, and bay leaves.
- Cook low & slow
- Cover and simmer on low heat for 3–4 hours until beef is tender and shreds easily.
- Alternatively, bake in a 325°F (165°C) oven for 3–4 hours.
- Serve
- Remove bay leaves. Slice or shred beef, serve with vegetables and pan juices.
💡 Tips for Perfect Pot Roast
- Low and slow cooking makes beef tender.
- Sear first for deep flavor.
- Add vegetables later if you like firmer texture.
- Thicken gravy: Mix 1 tbsp cornstarch with 2 tbsp water, stir into cooking liquid, simmer until thickened.
🌟 Variations
- Italian-style: Add tomatoes, garlic, and Italian herbs.
- French-style: Add mushrooms, wine, and fresh thyme (Boeuf Bourguignon-inspired).
- Slow cooker: 8 hours on low for hands-off cooking.
- Instant Pot: 60–70 min high pressure + natural release.
If you want, I can give you a slow cooker version or a fork-tender Instant Pot version for faster results.
Do you want me to do that?
