Classic pot roast

A comforting, tender, and flavorful dish perfect for family dinners!

⏳ Prep Time: 15 minutes
⏳ Cook Time: 3-4 hours (oven) / 8 hours (slow cooker)
🍽 Servings: 6

Ingredients

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 4 large carrots, cut into chunks
• 3-4 medium potatoes, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt & black pepper, to taste

Instructions

Oven Method

1. Preheat Oven: Set to 300°F (150°C).
2. Sear the Roast: Pat roast dry, season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
3. Sauté Aromatics: In the same pot, sauté onions until soft, then add garlic and cook for 1 minute. Stir in tomato paste.
4. Deglaze the Pot: Pour in wine (or extra broth), scraping up any browned bits. Let simmer for 2 minutes.
5. Assemble & Cook: Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes. Cover and transfer to the oven. Cook for 3-4 hours, until the meat is tender and shreds easily.
6. Serve: Remove the bay leaf, shred or slice the roast, and serve with the vegetables and pan juices.

Slow Cooker Method

1. Follow steps 2-4 using a skillet, then transfer everything to a slow cooker.
2. Cook on LOW for 8 hours or HIGH for 4-5 hours until the meat is fall-apart tender.

Tips & Variations

✔ For a thicker gravy, remove 1 cup of broth after cooking, mix with 1 tbsp cornstarch, and simmer until thickened.
✔ Add mushrooms or celery for extra flavor.
✔ Use Yukon Gold potatoes for a creamy texture.

Enjoy this cozy, classic pot roast! 🍽️ Let me know if you need a printable version. 😊