Classic Pot Roast
What Started it all:
pot roast
A hearty and comforting dish, this classic pot roast is perfect for a family dinner. Slow-cooked to perfection, it delivers tender meat and flavorful vegetables that everyone will love.
Ingredients
- 3-4 lbs pot roast (beef chuck roast)
- 2 tbsp olive oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 3 cloves garlic, minced
- 1 large onion, chopped
- 4 large carrots, cut into chunks
- 4 large potatoes, cut into chunks
- 2 stalks celery, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the pot roast generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the pot roast on all sides until it is browned, about 4-5 minutes per side. Remove the roast and set it aside.
- In the same pot, add the chopped onion, garlic, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to release any browned bits.
- Return the pot roast to the pot, nestling it among the vegetables.
- Add the carrots, potatoes, rosemary, and thyme around the roast.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- Remove the pot from the oven and let it rest for 10 minutes before serving.
This classic pot roast is a true comfort food, perfect for a cozy family meal. Serve it with the cooked vegetables and some crusty bread to soak up the delicious gravy. Enjoy!