🍲 Pot Roast
A rich, slow-cooked comfort classic—tender beef that falls apart, surrounded by vegetables and a deep, savory gravy.
🥩 Ingredients
- 1–1.5 kg beef chuck roast
- Salt & black pepper
- 2–3 tbsp oil
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 3 carrots (cut into chunks)
- 3 potatoes (chunked)
- 2 cups beef broth
- 1 tbsp tomato paste (optional)
- 1 tsp thyme or rosemary
- 2 bay leaves
👨‍🍳 Instructions
1. Sear the beef
Season well with salt and pepper. Heat oil in a heavy pot and brown the meat on all sides—this builds deep flavor.
2. Build flavor
Remove beef. In the same pot:
- Cook onions until soft
- Add garlic and tomato paste
- Stir for 1–2 minutes
3. Deglaze
Pour in a bit of broth and scrape the bottom of the pot (all that browned stuff = flavor).
4. Slow cook
- Return beef to pot
- Add remaining broth, herbs, and bay leaves
- Add carrots and potatoes
- Cover and cook on low heat for 2.5–3 hours
(or oven at 160°C)
5. Finish
- Beef should be fork-tender
- Remove bay leaves
- Simmer uncovered if you want a thicker gravy
🍽️ Serving
Slice or shred the beef and serve with vegetables and plenty of gravy spooned on top.
🔥 Tips
- Chuck roast is best—it becomes very tender when slow-cooked
- Low and slow = better texture and flavor
- Add a splash of Worcestershire sauce or vinegar for extra depth
- Even better the next day as flavors develop
If you want, I can give you a pressure cooker version (fast) or a spicy desi-style pot roast twist đź‘Ť
