Description
This Classic Pot Roast is a hearty and comforting meal perfect for family dinners or special occasions. Tender beef is slow-cooked with vegetables, garlic, and herbs until melt-in-your-mouth perfection. Paired with savory gravy, this dish is a classic favorite that’s sure to satisfy.
Ingredients
Scale
- 3 to 4 lb chuck roast (or other preferred cut like brisket)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C).
- Sear the Meat: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the roast generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
- Sauté the Vegetables: In the same pot, add sliced onions and garlic. Cook for 2-3 minutes until softened. Add the tomato paste and cook for an additional minute, stirring constantly.
- Deglaze: Add the red wine (or additional beef broth) to the pot, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Add the Broth and Herbs: Pour in the beef broth, Worcestershire sauce (if using), and add thyme, rosemary, and bay leaf. Stir to combine.
- Cook the Roast: Return the seared roast to the pot. Add the carrots and potatoes around the roast. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Slow Cook: Roast for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through. You can check the roast after 2 hours and add more broth if needed to keep the roast partially submerged.
- Serve: Once the pot roast is tender, remove the bay leaf and discard it. Slice or shred the roast and serve with the cooked vegetables and gravy from the pot.
Notes
- If you prefer a thicker gravy, remove the roast and vegetables once cooked, and simmer the broth on the stovetop to reduce and thicken before serving.
- This dish can be prepared in a slow cooker by following the same steps for searing the roast and sautéing the vegetables, then transferring everything to a slow cooker and cooking on low for 7-8 hours.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Dish, Comfort Food
- Method: Slow Cooked, Roasted
- Cuisine: American