Pot roast with potatoes & onions

Here’s a classic, comforting pot roast with potatoes & onions — tender, rich, and perfect for a cozy dinner.

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🥩 Classic Pot Roast with Potatoes & Onions

Ingredients (Serves 4–6)

• 3–4 lb chuck roast
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme (or rosemary)
• 1 large onion, sliced thick
• 1½–2 lbs baby potatoes (or Yukon golds, halved)
• 3 cloves garlic, smashed
• 2 cups beef broth
• 1 tbsp Worcestershire sauce (optional)
• 2 tbsp tomato paste (optional, for deeper flavor)

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Instructions (Oven Method)

1. Preheat oven to 325°F (165°C).
2. Season the roast
   Pat dry and rub with salt, pepper, garlic powder, and thyme.
3. Sear
   Heat olive oil in a Dutch oven over medium-high.
   Sear roast 3–4 minutes per side until deeply browned. Remove briefly.
4. Build flavor
   Add onions to the pot and cook 3–4 minutes until slightly softened.
   Stir in garlic and tomato paste (if using) for 30 seconds.
5. Braise
   Return roast to pot. Add potatoes around it.
   Pour in beef broth and Worcestershire (liquid should come about halfway up the roast).
   Cover and transfer to oven.
6. Cook low & slow
   Roast 3–4 hours, until fork-tender.
7. Rest & serve
   Let rest 10–15 minutes before slicing or shredding. Spoon juices over top.

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Slow Cooker Option

• Sear roast first (recommended for flavor).
• Add everything to slow cooker.
• Cook 8–9 hours on LOW or 5–6 hours on HIGH.

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Extra Flavor Ideas

• Add carrots or celery.
• Stir a splash of balsamic vinegar into the broth.
• Thicken juices with a cornstarch slurry for gravy.

If you’d like, I can also give you an Instant Pot version or a Mississippi-style twist.