Here’s a classic pot roast recipe that’s tender, flavorful, and perfect for a cozy meal. I’ll give a step-by-step method with options for stovetop or slow cooker.
Ingredients (Serves 4–6)
- 3–4 lbs beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 4 carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 2–3 potatoes, cut into chunks (optional)
- 2 cups beef broth
- 1 cup red wine (or additional broth)
- 2 tbsp tomato paste
- 1–2 tsp dried thyme
- 1–2 tsp dried rosemary
- 2 bay leaves
Instructions
1. Prepare the Meat
- Pat the roast dry with paper towels.
- Season generously with salt and pepper.
2. Sear the Roast
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the roast on all sides (3–4 minutes per side). Remove and set aside.
3. Cook the Vegetables
- Add onions, carrots, and celery to the pot. Sauté for 4–5 minutes until softened.
- Add garlic and cook for 1 more minute.
4. Deglaze and Build the Sauce
- Stir in tomato paste and cook 1–2 minutes.
- Pour in red wine (or part broth) to deglaze the pan, scraping up browned bits from the bottom.
- Add the rest of the beef broth, thyme, rosemary, and bay leaves.
5. Combine and Cook
- Oven Method:
- Return the roast to the pot. Bring to a simmer.
- Cover and bake at 325°F (160°C) for 3–4 hours, or until meat is fork-tender.
- Slow Cooker Method:
- Transfer everything to a slow cooker.
- Cook on low for 8 hours or high for 4–5 hours.
6. Add Potatoes (Optional)
- If using potatoes, add them in the last 1–1.5 hours of cooking so they don’t overcook.
7. Serve
- Remove bay leaves. Slice or shred the roast.
- Serve with the vegetables and spoon the rich gravy over everything.
💡 Tips for Extra Flavor
- Sear the meat well — this creates a deep, savory flavor.
- Let the roast rest 10–15 minutes before slicing to keep juices in.
- For a thicker gravy, remove the meat and veggies, then simmer the liquid until reduced.
If you want, I can also give you a shortcut 1-pot version in the Instant Pot that makes it super quick but just as tender.
Do you want me to do that?
