Classic Pot Roast
Tender pot roast with carrots, potatoes, and onions slow-cooked to perfection.
20 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, sliced
- 3 cloves garlic, minced
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels, then season generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant. Pour in beef broth and red wine (if using), scraping the bottom to release any browned bits.
Return the seared roast to the pot. Add carrots and potatoes around the roast. Bring the liquid to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Cook for 3 hours, or until the meat is fork-tender.
Remove the pot from the oven. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and cooking juices.
Chef's Tips
- Searing the roast before slow-cooking enhances flavor and texture.
- For a thicker gravy, remove the roast and vegetables, then simmer the cooking liquid on the stovetop until reduced.
- Add other root vegetables like parsnips or turnips for variety.
- Leftovers make excellent sandwiches or can be shredded for tacos.
- If short on time, use a slow cooker on low for 8 hours.
