Ah, pot roast—a classic comfort meal with tender, fall-apart beef and rich gravy. 🥩🥕 Here’s a reliable recipe:
Classic Pot Roast
Ingredients (serves 4–6):
- 3–4 lb (1.4–1.8 kg) chuck roast
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3–4 carrots, cut into chunks
- 2–3 celery stalks, cut into chunks
- 2–3 potatoes, cut into chunks
- 1–2 sprigs fresh rosemary or 1 tsp dried
- 1–2 sprigs fresh thyme or ½ tsp dried
Instructions
- Preheat oven: 160°C / 325°F.
- Sear the beef:
- Season roast with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Brown roast on all sides (about 3–4 minutes per side). Remove and set aside.
- Sauté aromatics:
- Add onion and garlic to the pot. Cook 2–3 minutes until softened.
- Stir in tomato paste.
- Deglaze and add liquid:
- Pour in beef broth and Worcestershire sauce, scraping up browned bits.
- Return roast to the pot.
- Add vegetables & herbs:
- Arrange carrots, celery, and potatoes around the roast.
- Add rosemary and thyme.
- Cook:
- Cover the pot and roast in the oven for 3–4 hours until beef is fork-tender.
- Serve:
- Remove roast and vegetables.
- Optional: simmer juices on the stovetop to thicken into gravy.
- Slice or shred roast and serve with vegetables and gravy.
Pro tips:
- For extra flavor, marinate roast overnight in broth, garlic, and herbs.
- Browning the meat first adds a deep, rich flavor to the sauce.
- Use starchy potatoes like Yukon Gold for creamy, soft veggies.
I can also give a slow-cooker version that’s even easier and makes the beef fall-apart tender. Do you want that version?
