Pot roast

Here’s a classic, tender pot roast recipe 🥩🥕

Pot Roast

Ingredients (serves ~6)

• 3–4 lb beef chuck roast
• Salt & pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3–4 cloves garlic, minced
• 4 carrots, cut into chunks
• 3–4 potatoes, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tsp dried thyme or rosemary
• 2 bay leaves

Instructions

1. Sear the meat
   Season roast with salt and pepper.
   Heat olive oil in a large pot or Dutch oven over medium-high heat.
   Brown roast on all sides (4–5 minutes per side). Remove and set aside.
2. Sauté aromatics
   Add onion and garlic to the pot, cook 2–3 minutes until fragrant.
3. Add liquids & herbs
   Return roast to the pot.
   Add beef broth, wine (if using), thyme/rosemary, and bay leaves.
4. Cook
   Cover and simmer:
   • Stovetop: low heat 3–4 hours until tender
   • Oven: 325°F (165°C) for 3–4 hours
   • Slow cooker: LOW 7–8 hours or HIGH 4–5 hours
5. Add vegetables
   About 1 hour before done, add carrots and potatoes. Cook until tender.
6. Finish & serve
   Remove roast and vegetables.
   Optional: thicken cooking liquid for gravy by simmering and adding a slurry of 1–2 tbsp cornstarch + water.

Tips

• Use chuck roast for best tenderness.
• Brown the meat well for more flavor.
• Leftovers taste even better the next day.

I can also give a crockpot version, instant pot version, or herb-garlic twist if you want.