Classic Pot Roast
A traditional pot roast is a comforting, hearty meal that’s perfect for a family dinner.
Servings: 6 servings
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 3-4 lbs Chuck Roast
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 4 pieces Carrots, peeled and cut into chunks
- 4 pieces Potatoes, peeled and quartered
- 2 cups Beef Broth
- 1 cup Red Wine (optional)
- 2 tablespoons Tomato Paste
- 2 teaspoons Dried Thyme
- 2 teaspoons Dried Rosemary
- Salt and Pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
- In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Add the tomato paste and cook for an additional minute.
- Pour in the beef broth and red wine, if using, and scrape the bottom of the pot to release any browned bits. Add the thyme and rosemary.
- Return the roast to the pot, along with the carrots and potatoes. Cover with a lid and place in the oven.
- Braise the roast for 3-4 hours, or until the meat is fork-tender. The internal temperature should reach at least 190°F (88°C).
- Serve the pot roast with the vegetables and some of the cooking liquid as a gravy.
Notes
For extra flavor, consider adding herbs like bay leaves or fresh parsley as a garnish.