Here’s a classic, tender Pot Roast—slow-cooked until it falls apart and soaked in rich gravy 🥩🍲
Classic Pot Roast
Ingredients (serves 4–6)
Meat
- 1.5–2 kg (3–4 lb) beef chuck roast
- Salt & black pepper
For searing
- 2 tbsp oil
Aromatics
- 1 large onion, quartered
- 4 cloves garlic, smashed
Vegetables
- 4 carrots, cut into large chunks
- 4 potatoes, halved
- 2 celery stalks (optional)
Liquid
- 2½ cups beef stock
- Optional: ½ cup red wine
Seasoning
- 2 tbsp tomato paste
- 2 sprigs fresh thyme or rosemary
- 2 bay leaves
- 1 tsp paprika (optional)
Instructions
1. Sear the roast
- Preheat oven to 160°C / 325°F.
- Pat beef dry; season generously with salt & pepper.
- Heat oil in a heavy oven-safe pot (Dutch oven).
- Sear roast on all sides until deeply browned. Remove.
2. Build the base
- Add onions to the pot; cook until lightly caramelized.
- Add garlic and tomato paste; cook 1 minute.
3. Braise
- Deglaze with wine (if using), scraping the pot.
- Return roast to pot.
- Add stock (liquid should come halfway up the meat).
- Add herbs and bay leaves.
4. Slow cook
- Cover tightly and roast in oven for 3–3½ hours, turning once.
5. Add vegetables
- Add carrots, potatoes, and celery.
- Return to oven uncovered for 45–60 minutes, until beef is fork-tender.
6. Serve
- Remove herbs and bay.
- Slice or shred beef.
- Spoon gravy over meat and vegetables.
Tips for Perfect Pot Roast
- Chuck roast only—fat = flavor + tenderness
- Don’t rush; low heat breaks down collagen
- Let rest 15 minutes before slicing
Variations
- Slow cooker: 8–9 hrs on LOW
- Pressure cooker: ~75 minutes
- Onion-heavy Mississippi style: add ranch mix & pepperoncini
- Garlic-butter version: finish with butter & roasted garlic
If you want, I can tailor this to slow cooker, Instant Pot, or a no-tomato classic brown gravy version.
