Perfect! Pot roast is a classic comfort food—slow-cooked beef that’s tender, flavorful, and falls apart easily. Here’s a reliable, straightforward recipe:
Classic Pot Roast
Serves: 4–6
Ingredients:
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt and black pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3–4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can use more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Instructions:
- Prep the roast:
- Pat the beef dry and season generously with salt and pepper.
- Sear the meat:
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- Cook the aromatics:
- In the same pot, sauté onions until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1 minute.
- Deglaze and combine:
- Pour in red wine (if using) or a splash of broth, scraping up browned bits.
- Return roast to the pot, add remaining broth, thyme, rosemary, and bay leaves.
- Add vegetables:
- Nestle carrots and potatoes around the roast.
- Slow cook:
- Cover and cook on low heat for 3–4 hours on the stove or in a 325°F (160°C) oven until meat is tender.
- Alternatively, cook in a slow cooker on low for 6–8 hours.
- Serve:
- Slice or shred the roast and serve with vegetables and pan juices.
💡 Tips:
- Searing the meat first locks in flavor and gives a rich brown crust.
- For extra richness, stir in a tablespoon of butter or a splash of cream into the pan juices before serving.
- Leftovers make amazing sandwiches or beef hash.
If you want, I can also give a quick “weeknight” version that’s done in about 90 minutes using the stovetop or Instant Pot.
Do you want me to share that version?
