Classic Pot Roast

📜 Description

This Classic Pot Roast is a comforting and hearty dish featuring a tender, slow-cooked chuck roast with carrots, potatoes, onions, and a rich beefy gravy. It’s the perfect one-pot meal for cozy family dinners or Sunday gatherings.

📝 Ingredients for Classic Pot Roast

• 3–4 lbs chuck roast (well-marbled)

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 large onion, sliced

• 4 garlic cloves, minced

• 4 carrots, peeled & chopped

• 4 potatoes, peeled & chopped

• 2 cups beef broth

• 1 cup red wine (optional, or use more broth)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3 sprigs thyme (or 1 tsp dried)

• 2 bay leaves

🍳 Instructions

1. Sear the Beef:
   Pat the roast dry, season with salt & pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high. Sear roast on all sides until browned. Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add onion and garlic. Cook 2–3 minutes until softened.

3. Deglaze & Build Flavor:
   Stir in tomato paste, then pour in wine (if using) to deglaze. Scrape up brown bits.

4. Combine Everything:
   Return roast to the pot. Add beef broth, Worcestershire sauce, herbs, carrots, potatoes, and bay leaves.

5. Cook:

   • Oven: Cover tightly and bake at 300°F (150°C) for 3–4 hours, until the beef is fork-tender.

   • Slow Cooker: Cook on low for 8 hours or high for 5–6 hours.

   • Stovetop: Simmer on low, covered, for 3–4 hours.

6. Serve:
   Remove bay leaves and herb stems. Slice or shred the beef. Serve with vegetables and spoon gravy on top.

🧾 Notes

• Chuck roast is ideal due to its marbling and tenderness after slow cooking.

• Red wine deepens flavor but can be skipped or substituted with more broth.

• For thicker gravy, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes.

💡 Tips

• Let the meat rest 10 minutes before slicing.

• Add mushrooms or parsnips for variety.

• Use Yukon Gold potatoes—they hold shape better than russets.

• For extra richness, finish with a pat of butter stirred into the gravy before serving.

🍽️ Servings

6–8 servings

🥦 Nutritional Info (Approximate per serving)

• Calories: 450

• Protein: 40g

• Carbohydrates: 25g

• Fat: 22g

• Fiber: 4g

• Sodium: 700mg

✅ Health Benefits

• Protein-rich – supports muscle repair and growth.

• Iron & B12 from beef – boosts energy and red blood cell production.

• Vegetables – add fiber, vitamins, and minerals.

• Slow-cooked – gentle cooking preserves nutrients and makes digestion easier.

❓ Q/A

Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Reheat gently on the stovetop.

Q: Can I use a different cut of meat?
A: Yes, brisket or round roast can work, but chuck is most tender.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days, or freeze up to 3 months.

Q: What can I serve with pot roast?
A: Try it with crusty bread, green beans, or a simple side salad.