classic Pot Roast

292cd374

Classic Pot Roast is a hearty, comforting dish that features tender beef slow-cooked with vegetables in a rich, savory broth. It’s a timeless meal, perfect for Sunday dinner, family gatherings, or whenever you’re craving something warm and filling. This version uses simple ingredients and a slow-braise method that delivers mouthwatering flavor and fall-apart texture.

⏱️ Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 3–3.5 hours (oven or stovetop), or 8 hours on low (slow cooker)
Total Time: 3.5–4 hours
Servings: 6–8

🧰 Equipment Needed

Large Dutch oven, heavy pot with lid, or slow cooker
Sharp knife and cutting board
Tongs or meat fork
Wooden spoon or spatula
Measuring cups/spoons

🛒 Ingredients

Main:

3–4 lb chuck roast (boneless beef chuck)
Salt and pepper, to taste
2–3 tbsp olive oil or vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste (optional for extra depth)
3 cups beef broth (preferably low sodium)
1 cup red wine (optional, or use more broth)
2 tbsp Worcestershire sauce
2 tsp dried thyme or 4–5 sprigs fresh thyme
2 tsp dried rosemary or 2–3 sprigs fresh rosemary
3–4 medium carrots, cut into large chunks
3–4 potatoes, halved or quartered (Yukon gold or red potatoes)
2 celery stalks, cut into chunks (optional)

📌 Ingredient Notes

Chuck Roast: The best cut for pot roast — it becomes tender and flavorful when braised.
Wine: Adds richness. Use dry red wine like cabernet or merlot. Omit if you prefer alcohol-free.
Vegetables: Cut into large pieces so they don’t overcook and fall apart.

👨‍🍳 Instructions

Step 1: Prep and Sear the Meat

Pat the roast dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat oil over medium-high heat.
Sear the roast on all sides until browned (3–4 minutes per side). Remove and set aside.

Step 2: Build Flavor

In the same pot, add onions and cook until softened (5 minutes).
Stir in garlic and tomato paste, cook for 1 minute until fragrant.
Deglaze the pot with red wine (if using), scraping up browned bits.

Step 3: Braise

Return roast to the pot. Add broth, Worcestershire sauce, herbs, and enough liquid to cover at least half the roast.
Bring to a simmer, cover tightly with lid.
Transfer to preheated oven at 300°F (150°C) and cook for 3 to 3½ hours, or until fork-tender.

Slow Cooker Option:
Follow Steps 1–6, then transfer everything to the slow cooker. Cook on Low for 8 hours or High for 4–5 hours.

Step 4: Add Vegetables

Add carrots, potatoes, and celery during the last 1.5 hours of cook time (or final 2 hours in slow cooker).

Step 5: Finish and Serve

Once meat is tender, remove roast and vegetables. Let the roast rest 10 minutes before slicing or shredding.
Optionally, simmer juices to reduce or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Serve roast with veggies and gravy spooned over the top.

🧾 Nutrition Facts (Per Serving – 1 of 8)

(Estimated, with vegetables but without thickened gravy)

Calories: 410
Protein: 36g
Fat: 22g
Carbs: 16g
Fiber: 3g
Sugar: 3g
Sodium: 480mg

💡 Tips

Sear for Flavor: Don’t skip the browning step — it adds rich, deep flavor.
Low & Slow Wins: Cook it long enough for the connective tissue to break down and the meat to become tender.
Rest Before Slicing: Letting the meat rest ensures juiciness.
Make It Ahead: Pot roast tastes even better the next day — perfect for meal prep.

🔄 Variations

Italian-Style: Add canned tomatoes, Italian herbs, and serve over polenta.
Spicy Version: Add a few chili flakes or sliced pepperoncini for a kick.
Gluten-Free: Use gluten-free Worcestershire and broth.
Gravy Lovers: Blend cooking liquid and thicken with cornstarch or flour slurry for a rich gravy.