Classic Pot Roast Recipe
This Classic Pot Roast is tender, flavorful, and comforting — slow-cooked beef with rich vegetables in a savory broth. A hearty, family-style meal that's surprisingly easy to make and perfect for weeknights or Sunday dinner.
Equipment
- Dutch oven or large pot
- Wooden spoon
- Knife and cutting board
- Tongs
Ingredients
- 3 lb beef chuck roast
- 3 carrots, chopped
- 3 potatoes, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped (optional)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- salt and black pepper, to taste
Instructions
- Pat beef roast dry with paper towels. Season generously with salt and pepper. Chop carrots, potatoes, and onion into large chunks.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef for 5–7 minutes per side until browned. Remove and set aside.
- Add chopped vegetables to the pot and cook for 5–7 minutes. Stir in garlic and cook 1 minute more. Add tomato paste and coat vegetables. Pour in beef broth, add herbs, and return beef to pot.
- Bring to a simmer, then reduce heat to low. Cover and cook for 3–4 hours until beef is fork-tender. Rest 5 minutes before serving.
Notes
Use chuck roast for best results, but brisket or round roast also work. Leftovers can be stored in the fridge for 3 days or frozen up to 3 months. For a slow cooker version, sear beef first, then cook on low 8 hours or high 4 hours.
Nutrition
Calories: 480kcalCarbohydrates: 16gProtein: 42gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 560mgPotassium: 980mgFiber: 3gSugar: 4gVitamin A: 6400IUVitamin C: 14mgCalcium: 55mgIron: 4.8mg
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