Pot roast

Here’s a simple, classic pot roast that’s easy and comforting 🥕🥔

Ingredients

• 3–4 lb chuck roast
• Salt & pepper
• 2 tbsp oil
• 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 but good)
• 1 tsp dried thyme or rosemary
• 1 bay leaf (optional)

Instructions (Oven Method)

1. Preheat oven to 300°F (150°C).
2. Season the roast generously with salt and pepper.
3. Sear: Heat oil in a large oven-safe pot or Dutch oven. Brown the roast on all sides (2–3 min per side). Remove and set aside.
4. Sauté veggies: Add onion and garlic, cook 1–2 minutes.
5. Build the pot: Stir in tomato paste, then add broth, herbs, and bay leaf.
6. Add roast back, surround with carrots and potatoes.
7. Cover and cook in the oven for 3–4 hours, until the meat is very tender and pulls apart easily.
8. Remove bay leaf. Shred meat slightly and serve with the veggies and juices.

Quick Tips

• Chuck roast works best—don’t use lean cuts.
• If it’s tough, it just needs more time.
• Leftovers are amazing for sandwiches or tacos.

If you want, I can give you a slow cooker, Instant Pot, or super simple 5-ingredient version.