Here’s a classic Pot Roast recipe—tender, flavorful, and perfect for a comforting meal.
Classic Pot Roast
Ingredients (6 servings)
- 3–4 lbs (1.4–1.8 kg) beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large onion, quartered
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 3–4 potatoes, cut into chunks
- 3 cups (720 ml) beef broth
- 2 tbsp tomato paste (optional)
- 2 cloves garlic, minced
Instructions
- Preheat oven
Preheat to 325°F (160°C). - Sear the roast
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Season roast with salt, pepper, garlic powder, thyme, and rosemary.
- Sear roast 3–4 minutes per side until browned.
- Add vegetables and broth
- Add onions, carrots, celery, and potatoes around the roast.
- Stir in tomato paste and garlic if using.
- Pour in beef broth until it comes about halfway up the roast.
- Cook
- Cover the pot and roast in the oven for 3–4 hours, until the meat is fork-tender.
- Serve
- Remove roast and vegetables. Let meat rest 10 minutes before slicing.
- Optional: Thicken cooking liquid with cornstarch or flour to make gravy.
💡 Tips:
- For richer flavor, sear the meat and sauté vegetables in batches before combining.
- Add fresh herbs like parsley or thyme at the end for brightness.
- Leftovers make amazing sandwiches or soups.
If you want, I can also give a slow cooker pot roast version that’s even more hands-off and makes the beef melt-in-your-mouth tender.
Do you want me to give that slow cooker version?
