Here’s a classic, fall-apart pot roast—comfort food that never misses 🥩🥔🥕
Classic Pot Roast
Ingredients (serves 4–6)
- 3–4 lb chuck roast
- Salt & black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3–4 carrots, cut into chunks
- 3–4 potatoes, quartered
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 2 bay leaves
Instructions (Oven Method)
- Season & sear
- Preheat oven to 300°F (150°C).
- Pat roast dry; season generously with salt & pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Sear roast on all sides until deeply browned. Remove and set aside.
- Build flavor
- In the same pot, sauté onion until softened.
- Add garlic and tomato paste; cook 1 minute.
- Deglaze with beef broth, scraping up browned bits.
- Stir in Worcestershire, herbs, and bay leaves.
- Braise
- Return roast to pot.
- Add carrots and potatoes around the meat.
- Liquid should come about halfway up the roast.
- Cook low & slow
- Cover and cook in oven for 3–4 hours, until fork-tender.
- Rest & serve
- Remove bay leaves.
- Let rest 10 minutes before slicing or shredding.
Slow Cooker Method
- Sear roast first (recommended).
- Add everything to slow cooker.
- Cook 8–9 hours on LOW or 4–5 hours on HIGH.
Instant Pot Method
- Sauté roast on all sides.
- Add remaining ingredients.
- Pressure cook 60 minutes, natural release 15 minutes.
Tips for the Best Pot Roast
- Chuck roast is ideal—fat = flavor.
- Don’t rush the cook time.
- Add a splash of red wine for deeper flavor.
- Thicken gravy by simmering liquid with a cornstarch slurry.
If you want, I can give you a Mississippi pot roast, no-potatoes version, or air fryer + pressure cooker combo method 😄
