Absolutely! Here’s a classic, tender, and flavorful beef pot roast recipe—perfect for a comforting family dinner.
Classic Beef Pot Roast
Ingredients (serves 4–6)
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive 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 stalks celery, chopped (optional)
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1–2 tbsp tomato paste (optional, for richer flavor)
Instructions
- Preheat oven:
- 325°F (165°C).
- Sear the roast (optional but recommended):
- Season the beef with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear roast 3–4 minutes per side until browned. Remove and set aside.
- Cook aromatics:
- In the same pot, sauté onions and garlic for 2–3 minutes until fragrant.
- Deglaze the pot:
- Add wine or a bit of broth, scraping up any browned bits from the bottom.
- Add roast and vegetables:
- Place roast back into the pot. Add carrots, potatoes, celery, thyme, rosemary, bay leaves, broth, and tomato paste if using.
- Cover and roast:
- Cover the pot with a lid and roast in the oven for 3–4 hours, until the beef is fork-tender.
- Finish and serve:
- Remove bay leaves. Taste and adjust seasoning. Serve hot with vegetables and pan juices or gravy.
Tips
- Low and slow: Roasting at low temperature ensures tender, juicy meat.
- Thicker gravy: Remove meat and vegetables, simmer juices on stovetop with 1–2 tbsp cornstarch slurry.
- Make-ahead: Roast can be cooked a day ahead; flavors deepen when refrigerated overnight.
- Optional extras: Add parsnips, turnips, or mushrooms for extra flavor.
If you want, I can also give a Crockpot/slow cooker version of beef pot roast that’s effortless and just as tender.
Do you want me to do that?
