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Pot Roast

Pot Roast
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A classic, slow-cooked Pot Roast recipe featuring tender chuck roast simmered with savory vegetables, fresh herbs, and a rich homemade gravy. This hearty comfort food is perfect for family dinners or special gatherings and easy to customize to your taste.

Ingredients

Scale

Meat

  • 3 to 4 pounds chuck roast

Vegetables

  • 3 carrots, chopped
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced

Liquids

  • 2 cups beef broth
  • 1/2 cup red wine (optional)

Herbs and Spices

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Black pepper, to taste

Other

  • 2 tablespoons tomato paste
  • 2 tablespoons flour or cornstarch (for thickening)
  • 2 to 3 tablespoons oil (for searing)

Instructions

  1. Prepare the Meat: Pat the chuck roast dry with paper towels to ensure better browning. Season generously with salt and pepper on all sides to create a flavorful base.
  2. Sear the Roast: Heat 2 to 3 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Sear the roast for about 4 to 5 minutes on each side until it develops a deep brown crust, enhancing flavor and texture.
  3. Sauté Vegetables: Remove the roast and set it aside. Add the chopped onions, carrots, and celery to the pot and sauté for 5 to 7 minutes until softened and fragrant. Add minced garlic and cook for an additional minute.
  4. Deglaze the Pot: Pour in the red wine (or a splash of beef broth if not using wine) to deglaze the pot, scraping up the browned bits from the bottom. This intensifies the gravy’s flavor.
  5. Combine Ingredients and Cook: Return the roast to the pot. Add beef broth, tomato paste, and fresh rosemary and thyme sprigs. Cover tightly and either simmer on low heat on the stove or transfer to a preheated oven at 300°F (150°C). Cook slowly for 3 to 4 hours until the roast is fork-tender.
  6. Finish the Sauce: Remove the meat and vegetables from the pot once cooked. Thicken the cooking liquid by stirring in a slurry made from flour or cornstarch mixed with cold water, simmering until glossy and rich. Pour the sauce over the sliced roast before serving.

Notes

  • Patience pays off: slow cooking on low heat is key to tender meat.
  • Don’t skip searing: browning the meat adds essential flavor and texture.
  • Use fresh herbs like rosemary and thyme for the best aroma and taste.
  • Let the roast rest after cooking to retain its juiciness when slicing.
  • Chuck roast or brisket are ideal cuts due to marbling and connective tissue.

Nutrition

Keywords: pot roast, chuck roast, slow cooked beef, comfort food, family dinner, hearty meal

Find it online: https://marygourmet.com/pot-roast/