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Classic Pot Roast Recipe

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4.7 from 15 reviews

A hearty and comforting Classic Pot Roast featuring tender beef chuck roast slow-baked with savory vegetables and herbs for a rich, flavorful meal perfect for family dinners.

Ingredients

Meat

  • 3-4 pounds beef chuck roast

Vegetables

  • 1 onion, chopped
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cloves garlic, minced

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 3 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for slow cooking the pot roast.
  2. Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the 3 to 4-pound beef chuck roast generously with salt and pepper, then sear it on all sides until nicely browned, about 4-5 minutes per side. This develops rich flavor and seals in juices.
  3. Sauté Vegetables: Remove the browned roast and set it aside. Add the chopped onion to the Dutch oven and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
  4. Combine Ingredients: Return the roast to the pot and add 3 cups of beef broth, 2 tablespoons Worcestershire sauce, sliced carrots, and cubed potatoes around the roast, distributing evenly.
  5. Bake Until Tender: Cover the Dutch oven with a tight-fitting lid and bake in the preheated oven for 4 hours. The meat should become very tender and fall apart easily when done.
  6. Rest and Serve: Remove the pot roast from the oven and let it rest covered for a few minutes to allow juices to redistribute before slicing and serving.

Notes

  • For best flavor, let the roast sit at room temperature for 30 minutes before cooking.
  • You can substitute red potatoes or Yukon Gold for the potatoes if desired.
  • Use a heavy Dutch oven or oven-safe pot with a lid for even cooking and moisture retention.
  • If you don’t have Worcestershire sauce, soy sauce mixed with a little vinegar can be used as a substitute.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.

Find it online: https://lovelycooks.com/classic-pot-roast-recipe/