Pot Roast Recipe

Pot roast is the ultimate comfort food, combining tender, melt-in-your-mouth beef with hearty vegetables and a rich, flavorful gravy. Slowly cooked to perfection, this dish offers a savory, satisfying meal that’s perfect for family gatherings or a cozy dinner at home. The key to a perfect pot roast is cooking it low and slow to allow the flavors to meld and the meat to become incredibly tender.

Equipment:

• Large Dutch oven or heavy-bottomed pot with a lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups
• Tongs
• Ladle

Ingredients:

• 3 to 4 lbs chuck roast or brisket
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into large chunks
• 3 medium potatoes, peeled and cut into large chunks
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup dry red wine (optional, for deeper flavor)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste (optional, for a richer sauce)

Instructions:

1. Sear the Meat:
   • Preheat your oven to 325°F (165°C).
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Season the chuck roast generously with salt and pepper.
   • Once the oil is hot, add the roast to the pot and sear on all sides until browned (about 4-5 minutes per side).
   • Remove the roast from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
   • Add the carrots, potatoes, and celery, and cook for another 2 minutes.
3. Deglaze the Pot:
   • Pour in the red wine (if using), and scrape up any browned bits from the bottom of the pot using a wooden spoon.
   • Let the wine simmer for 2-3 minutes to reduce slightly.
4. Add the Broth and Seasoning:
   • Stir in the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and tomato paste (if using).
   • Return the seared roast to the pot, making sure it is partially submerged in the liquid.
5. Slow Cook the Pot Roast:
   • Bring the liquid to a simmer, then cover the pot with the lid.
   • Transfer the pot to the preheated oven and cook for 3-4 hours, or until the meat is fork-tender and easily shreds when pulled apart.
6. Finishing Touches:
   • Once the roast is done, remove it from the pot and let it rest for 10 minutes before slicing.
   • Discard the bay leaves from the gravy.
   • If you’d like a thicker gravy, you can simmer the liquid on the stove over medium heat until it reaches your desired consistency.
   • Serve the sliced pot roast with the vegetables and gravy spooned over the top.

Tips:

• For extra flavor, you can add a few sprigs of fresh thyme or rosemary during cooking.
• If you’re short on time, you can use a pressure cooker or slow cooker to make the pot roast. In a slow cooker, cook on low for 7-8 hours.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

This pot roast recipe results in a hearty, flavorful meal that’s sure to impress your family and guests. The tender beef, flavorful gravy, and vegetables create a comforting dish that’s perfect for any occasion. Enjoy this classic recipe for a satisfying and delicious dinner.

Pot Roast Recipe

This pot roast recipe features tender, slow-cooked beef in a rich, flavorful gravy with vegetables, making it the perfect comforting dish for family dinners or special occasions.

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Equipment

• Large Dutch oven or heavy-bottomed pot with a lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups
• Tongs
• Ladle

Ingredients

  

• 3 to 4 lbs chuck roast or brisket
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion peeled and chopped
• 4 cloves garlic minced
• 4 medium carrots peeled and cut into large chunks
• 3 medium potatoes peeled and cut into large chunks
• 2 celery stalks chopped
• 2 cups beef broth
• 1 cup dry red wine optional, for deeper flavor
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste optional, for a richer sauce

Instructions

 

• Sear the Meat:
• Preheat your oven to 325°F (165°C).
• Heat olive oil in a large Dutch oven over medium-high heat.
• Season the chuck roast generously with salt and pepper.
• Once the oil is hot, add the roast to the pot and sear on all sides until browned (about 4-5 minutes per side).
• Remove the roast from the pot and set it aside.
• Sauté the Vegetables:
• In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
• Add the carrots, potatoes, and celery, and cook for another 2 minutes.
• Deglaze the Pot:
• Pour in the red wine (if using), and scrape up any browned bits from the bottom of the pot using a wooden spoon.
• Let the wine simmer for 2-3 minutes to reduce slightly.
• Add the Broth and Seasoning:
• Stir in the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and tomato paste (if using).
• Return the seared roast to the pot, making sure it is partially submerged in the liquid.
• Slow Cook the Pot Roast:
• Bring the liquid to a simmer, then cover the pot with the lid.
• Transfer the pot to the preheated oven and cook for 3-4 hours, or until the meat is fork-tender and easily shreds when pulled apart.
• Finishing Touches:
• Once the roast is done, remove it from the pot and let it rest for 10 minutes before slicing.
• Discard the bay leaves from the gravy.
• If you'd like a thicker gravy, you can simmer the liquid on the stove over medium heat until it reaches your desired consistency.
• Serve the sliced pot roast with the vegetables and gravy spooned over the top.