Looking for a dish that brings warmth and comfort to your dinner table? This classic pot roast is the answer! It’s the kind of meal that fills the house with mouthwatering aromas, making it impossible to resist. Perfect for family gatherings or a cozy Sunday dinner, this recipe is not just about food; it’s about creating memories around the table.
Imagine a succulent roast, slow-cooked to perfection, surrounded by tender vegetables and a rich gravy that ties everything together. This pot roast is a hearty, satisfying dish that’s simple to prepare, yet it feels like a celebration. Whether you’re a seasoned cook or just getting started, this recipe is sure to impress.
A Timeless Classic Pot Roast Recipe
This pot roast boasts tender, juicy beef that’s infused with the flavors of aromatic herbs, hearty vegetables, and savory broth. Each bite melts in your mouth, delivering a taste that’s both rich and satisfying, making it an ideal dish for any occasion.
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, chopped
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening gravy)
Instructions
- Preheat the Oven: Preheat your oven to 275°F (135°C).
- Sear the Meat: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it in the hot oil until browned on all sides (about 4-5 minutes per side). Remove the roast and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent (about 3-4 minutes).
- Add Vegetables: Add the chopped carrots and diced potatoes to the pot, stirring to combine.
- Combine Ingredients: Place the seared roast back into the pot. Pour in the beef broth and red wine (if using). Sprinkle the thyme and rosemary over the top.
- Slow Cook: Cover the pot with a lid and transfer it to the preheated oven. Slow-cook for about 3-4 hours, or until the meat is fork-tender.
- Thicken Gravy (optional): If you prefer a thicker gravy, remove the roast and vegetables once done, and whisk in the flour to the remaining juices over low heat until thickened.
- Serve: Slice the pot roast and serve with the vegetables and gravy drizzled on top.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes
- Servings: 6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 15g
