It sounds like you’re looking for a recipe for sliced pot roast—a classic, tender, slow-cooked beef dish. Here’s a detailed version for making it perfectly juicy and flavorful.
Ingredients (4–6 servings)
- 3–4 lbs (1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3–4 garlic cloves, minced
- 3 carrots, cut into chunks
- 2–3 stalks celery, cut into chunks
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine or additional broth (optional)
- 2 tablespoons tomato paste (optional, for richness)
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme
- 1–2 bay leaves
- Optional: 1–2 tablespoons Worcestershire sauce
Instructions
1. Prepare the meat
- Season the beef generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast 3–4 minutes per side until browned. This adds flavor.
2. Set up the pot roast
- Place sliced onion, carrots, and celery in the bottom of a slow cooker or Dutch oven.
- Place the seared roast on top.
- In a bowl, mix beef broth, wine (if using), tomato paste, garlic, thyme, bay leaves, and Worcestershire sauce. Pour over the roast.
3. Cook
Slow cooker method:
- Cook on low for 8–9 hours or high for 4–5 hours until the beef is fork-tender.
Oven method:
- Preheat oven to 325°F (165°C). Cover the Dutch oven and bake for 3–4 hours until the beef is tender.
4. Slice the meat
- Remove the roast from the cooking liquid and let it rest for 10–15 minutes.
- Slice against the grain into thick slices.
5. Make the gravy (optional)
- Strain the cooking liquid into a saucepan, discard bay leaves.
- Bring to a simmer and thicken with a slurry of 1–2 tablespoons cornstarch mixed with cold water.
- Season with salt and pepper. Pour over sliced roast.
6. Serve
- Serve sliced pot roast with mashed potatoes, roasted vegetables, or buttered noodles.
✅ Tips for the best pot roast:
- Low and slow is key; it makes even a tougher cut melt-in-your-mouth tender.
- Save the vegetables from the pot—they make a natural, flavorful side.
- Leftovers are amazing for sandwiches or beef hash.
If you want, I can also give a super simple 4-ingredient version that’s almost “dump-and-go” in the slow cooker. It’s ridiculously easy and still tender.
Do you want me to do that?
