The Ultimate Pot Roast Recipe – A Comfort Food Classic
Nothing beats a tender, juicy pot roast with carrots and potatoes, slow-cooked to perfection in a rich, flavorful broth. This classic comfort food is perfect for family dinners, Sunday feasts, or any occasion that calls for a warm, satisfying meal. Whether you’re a seasoned cook or a beginner, this easy pot roast recipe will deliver melt-in-your-mouth results every time.
Why You’ll Love This Recipe
Unbelievably Tender: Slow-cooked for hours, the beef becomes incredibly tender and flavorful.
One-Pot Wonder: Everything cooks together, making cleanup a breeze.
Rich, Savory Gravy: The slow braising process develops an irresistible sauce.
Hearty & Nutritious: Loaded with vegetables and protein, this meal is both satisfying and wholesome.
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Ingredients & Their Role in the Recipe
Main Ingredients:
3 lbs chuck roast – The star of the dish! This cut of beef is well-marbled, making it perfect for slow cooking.
2 tablespoons olive oil – Helps achieve a golden-brown sear, locking in juices and enhancing flavor.
1 large onion, chopped – Adds sweetness and depth to the broth.
3 garlic cloves, minced – Boosts the dish with bold, aromatic flavor.
4 large carrots, peeled and cut into chunks – A classic pairing with pot roast, adding natural sweetness.
6 small Yukon Gold potatoes, halved – Hold their shape well and soak up the savory juices.
3 cups beef broth – The base of the rich, flavorful cooking liquid.
1 cup red wine (optional) – Adds depth and complexity to the sauce.
2 tablespoons tomato paste – Enhances umami flavor and thickens the sauce slightly.
2 teaspoons Worcestershire sauce – Gives the dish a savory, slightly tangy boost.
1 teaspoon dried thyme & 1 teaspoon dried rosemary – Classic herbs that elevate the overall taste.
Salt and pepper, to taste – Essential for seasoning and enhancing flavors.
2 tablespoons cornstarch + 2 tablespoons water (optional) – For a thicker gravy.
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Step-By-Step Instructions
1. Preheat & Prepare
Preheat your oven to 325°F (165°C). Pat the chuck roast dry with paper towels, then season generously with salt and pepper.
2. Sear the Beef for Maximum Flavor
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 minutes per side, until browned. This locks in juices and adds depth to the final dish. Remove the roast and set it aside.
3. Sauté the Aromatics
In the same pot, add onions and garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for another minute to blend flavors.
4. Deglaze & Build the Broth
Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom. Bring to a gentle simmer.
5. Add the Meat & Vegetables
Return the roast to the pot, nestling it into the liquid. Surround it with carrots and potatoes, ensuring they are partially submerged.
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