Description

This classic Pot Roast recipe delivers tender, slow-cooked beef with savory vegetables and a rich, flavorful gravy. Perfect for cozy dinners or family gatherings, it’s a one-pot comfort food that never fails to impress.

Ingredients

3–4 lb chuck roast (or brisket or round roast)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
4 carrots, peeled and cut into large chunks
4–5 Yukon gold or russet potatoes, cut into chunks
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste (optional)
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf

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Instructions

Preheat oven to 300°F (150°C).
Pat the roast dry and season all sides with salt, pepper, and garlic powder.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
In the same pot, add onions and sauté for 2–3 minutes. Add garlic and cook for 30 seconds.
Stir in tomato paste (if using), then deglaze with a splash of beef broth, scraping up browned bits.
Return roast to the pot. Add carrots, potatoes, remaining beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
Bring to a simmer, then cover and transfer to the oven. Cook for 3.5 to 4 hours, or until the roast is fork-tender.
Remove roast and vegetables. Optional: simmer remaining liquid on stovetop to reduce and thicken into gravy.
Slice or shred the roast and serve with vegetables and gravy.

Notes

Searing adds flavor but can be skipped in a pinch, especially with a slow cooker.Add red wine when deglazing for extra richness.Use baby carrots and small potatoes to save time.Thicken gravy with a cornstarch slurry after cooking.Pot roast is even better the next day—great for leftovers.

Nutrition

Serving Size: 1 1/2 cups
Calories: 520
Sugar: 5g
Sodium: 840mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 36g
Cholesterol: 110mg