Pot roast is the ultimate low-effort, high-reward meal. Slow cooking transforms an affordable cut of beef—like chuck roast—into a fork-tender masterpiece, while the potatoes and carrots soak up the savory broth. With a blend of aromatics, herbs, and just a hint of wine or tomato paste, this dish delivers deep, complex flavors that are simple to achieve.
Ingredients (Serves 6-8)
For the Pot Roast:
- 3-4 lbs beef chuck roast
- 4-5 medium carrots, peeled and cut into chunks
- 4-5 medium potatoes, peeled and quartered (Yukon Gold or Russet)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth (more as needed)
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2-3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tablespoons olive oil (for searing)
- 1 tablespoon butter (optional, for finishing)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Optional Add-Ins:
- 1 cup mushrooms, sliced
- 2 celery stalks, chopped
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons Worcestershire sauce
Step-by-Step Instructions
1. Prepare the Beef:
- Remove the chuck roast from the fridge and pat it dry with paper towels. Season generously with salt and pepper.
2. Sear the Roast:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef for 4-5 minutes on each side, until it develops a deep golden-brown crust. This step is crucial for flavor!
- Remove the roast and set it aside.
3. Build the Base:
- In the same pot, sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor.
- If using red wine, pour it into the pot and scrape up the browned bits from the bottom. Let it reduce slightly.
4. Combine and Cook:
- Return the seared roast to the pot. Add beef broth, fresh thyme, rosemary, bay leaves, and any additional seasonings (like balsamic vinegar or Worcestershire sauce).
