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Pot roast

Posted on February 23, 2026 by Admin

Here’s a classic Pot Roast recipe — tender, flavorful, and perfect for a comforting dinner. 🥩🥕🥔


Classic Pot Roast Recipe

Ingredients (Serves 4–6)

Meat & Vegetables

  • 3–4 lb (1.4–1.8 kg) beef chuck roast
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 4–5 medium potatoes, peeled and quartered
  • 3 garlic cloves, minced

Liquid & Seasonings

  • 2 cups beef broth
  • 1 cup red wine (optional, can use more broth instead)
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1–2 bay leaves

Instructions

1. Sear the Roast

  1. Season the beef roast generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  3. Sear the roast 3–4 minutes per side until browned. Remove and set aside.

2. Sauté Vegetables

  1. In the same pot, add onion, carrots, and celery; sauté 4–5 minutes until slightly softened.
  2. Stir in garlic and tomato paste, cooking 1–2 minutes until fragrant.

3. Deglaze & Add Liquids

  1. Pour in red wine (if using), scraping up browned bits from the bottom.
  2. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

4. Cook the Pot Roast

  1. Return roast to the pot.
  2. Cover and cook:
    • Oven method: 325°F (160°C) for 3–4 hours until meat is fork-tender.
    • Slow cooker method: Low for 7–8 hours or High for 4–5 hours.
  3. Add potatoes about 1–1.5 hours before end of cooking if using oven, or 2 hours before in slow cooker.

5. Serve

  • Remove roast and vegetables.
  • Optional: thicken cooking liquid into gravy by simmering with 1–2 tbsp cornstarch slurry.
  • Slice or shred roast and serve with vegetables and gravy.

Tips

  • For extra flavor, rub roast with garlic powder, onion powder, or paprika before searing.
  • Using a Dutch oven produces a richer, more flavorful roast because it seals in juices.
  • Leftovers can be shredded for sandwiches or soups.

I can also provide a quick 4-hour oven version or a slow cooker dump-and-go version that requires minimal prep.

Do you want me to give one of those simplified versions?

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