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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.