Pot Roast
A tender and juicy beef roast cooked low and slow with carrots, onions, and a savory gravy.
Ingredients
For the Pot Roast
- 4 lb chuck roast (or brisket)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 large yellow onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 4 cloves garlic, minced
For the Gravy
- 2 cups beef broth
- ½ cup red wine (optional)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Step 1: Prepare the RoastPat the chuck roast dry with paper towels and season generously with salt, pepper, and garlic powder.
- Step 2: Sear the MeatHeat olive oil in a large Dutch oven over medium-high heat.Sear the roast for 4-5 minutes per side until browned. Remove from the pot and set aside.
- Step 3: Sauté the VegetablesIn the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened.Add minced garlic and cook for another minute.
- Step 4: Deglaze the PotPour in red wine and scrape the bottom of the pot to release browned bits.Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Step 5: Slow CookAdd beef broth, thyme, and bay leaves to the pot. Return the roast to the pot, nestling it among the vegetables.Cover and roast in the oven at 300°F (150°C) for 3-4 hours, or until the meat is fork-tender.
- Step 6: Make the Gravy (Optional)Remove the roast and vegetables from the pot and set aside.Skim excess fat from the cooking liquid.Mix cornstarch with 2 tablespoons of water and stir into the liquid. Simmer until thickened.
- Step 7: ServeSlice the roast against the grain and serve with vegetables and gravy.
Notes
- Substitute red wine with additional beef broth if preferred.
- For a stovetop method, simmer the pot roast on low heat for 3-4 hours instead of using the oven.