Classic Pot Roast

📜 Description:

A hearty, comforting one-pot meal featuring tender beef roast slow-cooked with carrots, potatoes, onions, and herbs in a rich, savory broth. Perfect for Sunday dinners or cold nights, this timeless dish delivers robust flavor and melt-in-your-mouth texture.

🍽️ Ingredients for Classic Pot Roast

• 3–4 lb chuck roast

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 large onion, sliced

• 4 garlic cloves, minced

• 4 carrots, peeled and cut into chunks

• 4 Yukon gold potatoes, cut into chunks

• 2 cups beef broth (low sodium)

• 1 cup red wine (or additional beef broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

🔪 Instructions:

1. Prep the beef: Pat roast dry. Season generously with salt and pepper.

2. Sear: Heat olive oil in a large Dutch oven or pot. Brown the roast on all sides, 4–5 minutes per side. Remove and set aside.

3. Sauté veggies: In the same pot, add onions and garlic. Cook until fragrant, about 2–3 minutes.

4. Deglaze: Stir in tomato paste, wine, Worcestershire sauce. Scrape up any browned bits.

5. Assemble: Return the roast to the pot. Add carrots, potatoes, herbs, and beef broth.

6. Cook: Cover tightly and roast in a preheated oven at 300°F (150°C) for 3.5 to 4 hours, until the meat is fork-tender.

7. Rest & serve: Remove from oven. Let roast rest for 10 minutes. Discard herbs and bay leaves. Slice and serve with vegetables and gravy from the pot.

📝 Notes:

• Chuck roast is ideal for pot roast due to its marbling.

• You can use a slow cooker (8 hours on low) or Instant Pot (60 minutes on high).

• Red wine adds depth but can be replaced with broth for a non-alcoholic version.

💡 Tips:

• Let roast come to room temperature before searing.

• Use a meat thermometer: internal temp should be 195–205°F for shreddable beef.

• Add mushrooms or parsnips for variety.

• Thicken gravy with cornstarch slurry if desired.

👨‍👩‍👧 Servings:

Serves 6–8 people
(Leftovers store well up to 4 days in the fridge or 2 months frozen)

🧾 Nutritional Info (Per Serving, approx.):

• Calories: 480

• Protein: 38g

• Fat: 25g

• Carbs: 22g

• Fiber: 4g

• Sodium: 680mg

✅ Health Benefits:

• High in protein for muscle repair

• Contains iron and B-vitamins from beef

• Root vegetables provide fiber and antioxidants

• Naturally gluten-free if thickened with cornstarch or not at all

❓ Q&A:

Q: Can I make this ahead of time?
A: Yes! In fact, it’s even better the next day. Reheat gently to preserve moisture.

Q: What’s the best cut of beef?
A: Chuck roast is classic. Brisket or bottom round also work but may be less tender.

Q: Can I omit wine?
A: Absolutely. Replace with more broth and a splash of balsamic vinegar for depth.

Q: What sides go with pot roast?
A: Buttery rolls, green beans, or a side salad work beautifully.