🥩🥕 Classic Pot Roast
📝 Ingredients (Serves 4–6):
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3–4 lb beef chuck roast (well-marbled for tenderness)
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Salt & pepper, to taste
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2–3 tbsp oil (vegetable or olive oil)
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1 large onion, sliced or chopped
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3–4 garlic cloves, minced
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4 carrots, peeled and cut into large chunks
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3–4 potatoes, peeled and quartered (Yukon gold or russet work well)
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2 cups beef broth
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1 cup red wine (optional, or use more broth)
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2 tbsp tomato paste (optional, for richness)
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2 tsp Worcestershire sauce
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2 sprigs fresh rosemary (or 1 tsp dried)
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3–4 sprigs fresh thyme (or 1 tsp dried)
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1 bay leaf
🍳 Instructions:
1. Prep the Roast:
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Pat the roast dry and season generously with salt and pepper.
2. Sear the Meat:
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In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high.
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Sear the roast on all sides until well-browned (about 4–5 minutes per side).
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Remove and set aside.
3. Sauté the Veggies:
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In the same pot, add onions and cook until golden and soft.
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Add garlic and tomato paste (if using); cook for 1 minute more.
4. Deglaze & Simmer:
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Pour in wine (if using) and scrape up browned bits from the bottom.
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Add beef broth, Worcestershire sauce, herbs, and bay leaf.
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Return the roast to the pot and bring to a simmer.
5. Add Veggies & Roast:
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Add carrots and potatoes around the roast.
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Cover and cook in a preheated oven at 300°F (150°C) for 3 to 3½ hours, or until the meat is fork-tender.
✅ Alternative: You can also cook it in a slow cooker on LOW for 8 hours or in a pressure cooker for about 60–70 minutes.
🥄 Optional Gravy:
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Remove the roast and veggies to rest.
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Skim excess fat from the liquid in the pot.
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Simmer the remaining liquid and reduce slightly, or whisk in a slurry of 1 tbsp cornstarch + 2 tbsp water to thicken into a smooth gravy.
✅ Serve With:
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The roasted potatoes and carrots from the pot
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Warm dinner rolls
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A green veggie like peas or green beans
Would you like a make-ahead version, slow cooker guide, or even a gluten-free gravy to go with it?
