Description
Pot Roast is a classic comfort food made by slow-cooking a beef roast with vegetables in a savory broth until it’s melt-in-your-mouth tender.
Ingredients
Units
Scale
- 3–4 lb chuck roast
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 3–4 potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.
- Stir in tomato paste, then add beef broth, red wine (if using), and Worcestershire sauce. Bring to a simmer.
- Return the roast to the pot and add carrots, potatoes, rosemary, thyme, and bay leaves.
- Cover and transfer to the oven. Cook for 3–4 hours, or until the meat is fork-tender.
- Remove herbs and bay leaves before serving. Skim fat if needed and serve with vegetables and pan juices.
Notes
- For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the liquid after cooking.
- You can use a slow cooker—cook on low for 8 hours.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg