Here’s a tried-and-true oven or slow cooker recipe:
🥩 Classic Pot Roast Dinner
🕒 Prep: 15 min | Cook: 3–4 hrs (oven) or 8 hrs (slow cooker)
🍽️ Serves: 6–8
🧂 Ingredients
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3–4 lb chuck roast (or bottom round)
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Salt & black pepper, to taste
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2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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4–5 carrots, cut into chunks
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4 russet potatoes, peeled & quartered (or use baby potatoes)
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2 stalks celery, chopped
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2 cups beef broth (or stock)
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1 tbsp Worcestershire sauce
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2 tsp dried thyme or rosemary (or 1 tbsp fresh)
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1–2 tbsp tomato paste (optional, for richness)
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1 bay leaf
🔥 Oven Instructions (Dutch oven or covered baking dish)
1. Preheat oven to 300°F (150°C).
2. Sear the roast
Pat roast dry and season all over with salt and pepper.
Heat oil in a Dutch oven over medium-high. Sear roast 3–4 min per side until browned. Remove and set aside.
3. Sauté aromatics
In the same pot, sauté onions and garlic until softened. Stir in tomato paste if using.
4. Build the braise
Return roast to the pot. Add carrots, potatoes, celery, beef broth, Worcestershire, thyme, and bay leaf.
5. Bake low & slow
Cover tightly and roast in the oven for 3.5 to 4 hours, or until fork-tender.
🐌 Slow Cooker Instructions
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Sear roast in a pan (optional but adds flavor).
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Add all ingredients to the slow cooker.
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Cook on LOW for 8 hours or HIGH for 4–5 hours until roast shreds easily.
🍽️ Serve With:
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Buttery mashed potatoes or the roasted ones from the pot
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A side of green beans or dinner rolls
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Ladle juices over everything, or…
Optional Gravy:
After cooking, remove roast and veggies.
Pour the remaining juices into a saucepan.
Whisk in 1 tbsp cornstarch + 2 tbsp cold water to thicken over medium heat.
📝 Tips
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Chuck roast is ideal for tenderness — fat = flavor.
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Make ahead: tastes even better the next day.
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Store leftovers in the fridge up to 4 days or freeze for 2–3 months.
Want a wine-braised version, Instant Pot method, or how to turn leftovers into beef stew or sandwiches?
