Here’s a solid recipe to make a traditional pot roast:
🍖 Classic Pot Roast
🛒 Ingredients:
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3–4 lbs chuck roast (or beef brisket)
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Salt and pepper
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2 tbsp vegetable oil
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1 large onion, quartered
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3–4 cloves garlic, smashed
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4 large carrots, cut into chunks
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3 stalks celery, cut into chunks
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3–4 medium potatoes, quartered (Yukon Gold or Russet)
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2 cups beef broth (or stock)
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1 cup red wine (optional, can substitute with broth)
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2 tbsp tomato paste
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2 tsp fresh thyme (or 1 tsp dried)
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2 tsp fresh rosemary (or 1 tsp dried)
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2 bay leaves
👩🍳 Instructions:
1. Prep & sear:
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Pat the roast dry, season generously with salt and pepper.
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Heat oil in a large heavy pot or Dutch oven over medium-high heat.
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Sear roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté aromatics:
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In the same pot, add onion, garlic, carrots, and celery.
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Cook for 5–7 minutes until slightly softened and fragrant.
3. Deglaze & build flavor:
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Stir in tomato paste and cook 1 minute.
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Pour in red wine (if using) and scrape up browned bits from the bottom.
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Let wine reduce by half (2–3 minutes).
4. Add liquids & herbs:
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Return roast to pot.
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Add beef broth, thyme, rosemary, and bay leaves.
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The liquid should cover about 2/3 of the roast.
5. Add potatoes & simmer:
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Nestle potatoes around the roast.
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Bring to a simmer.
6. Slow cook:
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Cover with a lid.
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Either:
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Cook on the stovetop on low heat for 3–4 hours, or
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Transfer to a preheated 325°F (165°C) oven and cook 3–4 hours, until beef is fork-tender.
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7. Finish & serve:
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Remove roast and veggies to a platter.
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Optional: Strain cooking liquid, skim fat, and reduce on stove for gravy.
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Slice roast against the grain and serve with veggies and gravy.
🍽️ Serving Suggestions:
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Mashed potatoes
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Buttered egg noodles
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Crusty bread
Want tips for slow cooker pot roast, Instant Pot version, or a recipe with a red wine mushroom gravy?
