Introduction
Pot roast is a classic slow-cooked beef dish known for its tender texture and rich, savory flavor. This comforting meal is typically prepared with a tough cut of beef that becomes melt-in-your-mouth soft after hours of gentle cooking with vegetables, broth, and herbs. It’s ideal for family dinners, holidays, or anyone craving warm, homestyle cooking.
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Description
This pot roast uses a well-marbled chuck roast, seared to develop deep flavor, then simmered slowly with onions, carrots, potatoes, and aromatic herbs. The result is a hearty one-pot meal with a flavorful gravy and tender meat that falls apart easily.
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Ingredients
For the Pot Roast:
3 to 4 pounds beef chuck roast
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
4 carrots, cut into chunks
3 potatoes, cut into chunks
2 cups beef broth
1 cup red wine (optional; can substitute broth)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
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Instructions
1. Pat the beef dry and season generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
4. Add onions to the pot and sauté until softened. Add garlic and cook for 30 seconds.
5. Stir in tomato paste and cook for another minute.
6. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
7. Add beef broth, bay leaves, thyme, and rosemary.
8. Return the roast to the pot and nestle the carrots and potatoes around it.
9. Cover and cook:
Oven method: 3 to 4 hours at 325°F (163°C).
Slow cooker: 8 to 10 hours on low or 5 to 6 hours on high.
Stovetop: Simmer gently for 3 to 4 hours.
10. When the roast is fork-tender, remove it and shred or slice.
11. For thicker gravy, simmer the liquid uncovered for 5–10 minutes or add a cornstarch slurry.
12. Serve the meat with vegetables and gravy.
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Tips
Browning the roast is essential for maximum flavor.
For even richer taste, add mushrooms or use bone-in beef.
Avoid lifting the lid often; heat loss slows cooking.
Let the roast rest for 10 minutes before slicing.
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Variations
Herb Variation: Swap rosemary for oregano or sage.
Vegetable Variation: Add parsnips, celery, or turnips.
Wine-Free Version: Use beef broth plus 1 tablespoon Worcestershire sauce.
Spicy Version: Add crushed red pepper or smoked paprika.
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Correction
If your pot roast turns out too tough, it needs more time to cook. Keep the heat low and continue simmering until the connective tissue breaks down. If the sauce is too thin, reduce it on the stovetop until thickened.
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Enjoy
Serve this classic pot roast warm with its rich gravy and tender vegetables. It makes excellent leftovers and tastes even better the next day.