🍲 Pot Roast
A classic comfort meal—tender beef धीमे पकाकर (slow-cooked) with vegetables in a rich, savory gravy.
🥩 Ingredients
- 1–1.5 kg beef chuck roast
- Salt & black pepper
- 2–3 tbsp oil
- 1 onion (chopped)
- 4–5 garlic cloves
- 3 carrots (chunks)
- 3 potatoes (chunks)
- 2 cups beef broth
- 2 tbsp tomato paste (optional)
- 1 tsp thyme or rosemary
- 2 bay leaves
👨🍳 Method
1. Sear the meat
Season the beef well. Heat oil in a heavy pot and brown the roast on all sides. This builds flavor.
2. Build the base
Remove meat. In the same pot:
- Sauté onions until soft
- Add garlic and tomato paste
- Stir for 1–2 minutes
3. Deglaze
Pour in a little broth and scrape the bottom—this adds deep flavor.
4. Slow cook
- Return beef to pot
- Add remaining broth, herbs, and bay leaves
- Add carrots and potatoes around it
- Cover and cook on low heat 2.5–3 hours (or in oven at 160°C)
5. Finish
- Meat should be fork-tender
- Remove bay leaves
- Optional: thicken gravy by simmering uncovered or adding a flour slurry
🍽️ Serving
Slice or shred the beef and serve with the vegetables and rich gravy on top.
🔥 Tips
- Chuck roast works best—it becomes super tender when slow-cooked
- The longer it cooks (gently), the better the flavor
- Add a splash of vinegar or Worcestershire sauce for depth
If you want, I can show you a pressure cooker version (ready in under 1 hour) or a Pakistani-style pot roast with spices 😄
