Print

Classic Pot Roast

Print Recipe

A tender and flavorful classic pot roast slow-cooked with vegetables and herbs, perfect for a comforting family meal.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season the beef roast with salt and pepper on all sides.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
  4. Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Pour in beef broth and red wine, scraping up any browned bits from the bottom.
  8. Return the roast to the pot. Add rosemary, thyme, and bay leaves.
  9. Cover and place in the oven. Cook for about 3 to 3 1/2 hours, or until the meat is fork-tender.
  10. Remove the roast and vegetables to a serving platter and cover to keep warm.
  11. Optional: To thicken the sauce, place the pot on the stove over medium heat. Mix flour with a little cold water to make a slurry and stir into the sauce. Cook until thickened, about 3-5 minutes.
  12. Serve the pot roast sliced with the vegetables and sauce.

Notes

For best results, use a well-marbled chuck roast and cook low and slow to achieve tender meat. Leftovers make excellent sandwiches or stew.

Nutrition

Find it online: https://www.rapidrecipes.blog/classic-pot-roast-recipe/