Print

Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pot Roast Recipe is a classic, slow‑braised dish featuring a well‑marbled chunk of beef roasted until melt‑in‑your‑mouth tender and surrounded by carrots, potatoes, onions, and a rich herb‑infused gravy.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 3–4 hours
  • Total Time: 3½ to 4½ hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 3–4 lb chuck roast
  • Salt, to taste
  • Black pepper, to taste
  • 2 Tbsp olive oil
  • 2 yellow onions, quartered
  • 4 garlic cloves, smashed or minced
  • 4–5 carrots, cut into chunks
  • 4–5 potatoes (Yukon Gold or red), halved or quartered
  • 2–3 cups beef broth
  • 1 Tbsp tomato paste (optional)
  • 1 Tbsp Worcestershire sauce
  • 3–4 sprigs fresh thyme
  • 2–3 sprigs fresh rosemary
  • 1 bay leaf

Instructions

  1. Pre‑heat the oven to 300°F (150°C).
  2. Pat the chuck roast dry and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy pot over medium‑high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
  4. In the same pot, sauté the onions and garlic until softened, scraping up browned bits from the bottom of the pot.
  5. Stir in the tomato paste (if using) and deglaze the pot with a splash of broth.
  6. Return the roast to the pot. Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  7. Bring to a simmer, cover with the lid, and transfer to the oven. Braise for 3–4 hours, until the roast is fork‑tender.
  8. Once done, remove the roast and vegetables; discard the bay leaf. Simmer the remaining cooking liquid over medium heat until it reduces to a rich gravy.
  9. Slice or shred the roast and serve with the vegetables and plenty of the gravy spooned on top.

Notes

  • For variation, swap carrots or potatoes for sweet potatoes or parsnips.
  • To deepen flavor, add a splash of dry red wine alongside the broth.
  • For thicker gravy, whisk in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) into the simmering liquid. :contentReference[oaicite:0]{index=0}
  • This recipe also works in a slow‑cooker: after searing and sautéing, transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours. :contentReference[oaicite:1]{index=1}

Nutrition

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