Classic Pot roast

Here’s a timeless Classic Pot Roast recipe—tender, flavorful beef with vegetables, slow-cooked to perfection.

Ingredients (Serves 6–8)

• 3–4 lbs (1.5–2 kg) beef chuck roast
• Salt and black pepper, to taste
• 2–3 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 3–4 celery stalks, cut into chunks
• 4–5 potatoes, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional; can substitute extra broth)
• 2 tsp dried thyme (or 4 sprigs fresh)
• 2 tsp dried rosemary (or 4 sprigs fresh)
• 2 bay leaves

Instructions

1. Preheat oven / prepare slow cooker
   • Oven method: Preheat to 325°F (163°C).
   • Slow cooker method: Skip preheating; use low heat.
2. Sear the roast
   • Season beef generously with salt and pepper.
   • Heat olive oil in a large Dutch oven or skillet over medium-high heat.
   • Sear roast 3–4 minutes per side until browned. Remove and set aside.
3. Sauté aromatics
   • In the same pot, sauté onion and garlic 2–3 minutes until fragrant.
   • Deglaze the pan with red wine (if using), scraping up browned bits.
4. Add liquids and herbs
   • Add beef broth, thyme, rosemary, and bay leaves.
   • Return roast to the pot.
5. Add vegetables
   • Arrange carrots, celery, and potatoes around the roast.
6. Cook
   • Oven method: Cover and roast 3–4 hours until beef is fork-tender.
   • Slow cooker method: Cover and cook on low 8 hours or high 4–5 hours until tender.
7. Serve
   • Remove roast and vegetables.
   • Optional: Thicken the cooking liquid into a gravy by simmering and adding a slurry of 2 tbsp cornstarch + 2 tbsp water.
   • Slice beef and serve with vegetables and gravy.

✅ Tips:

• For extra flavor, marinate the roast overnight in a mix of broth, garlic, and herbs.
• Use a Dutch oven for best results in the oven; it keeps moisture in.
• Leftovers are fantastic for sandwiches or hash.

I can also provide a pressure cooker / Instant Pot version for a tender pot roast in under 90 minutes if you want. Do you want that version?