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Best pot roast recipe

Ingredients: 3–4 lb (1.4–1.8 kg) chuck roast; 2–3 tbsp olive oil; 1 large onion (sliced); 3–4 cloves garlic (minced); 2–3 tbsp tomato paste; 2 cups (480 ml) beef broth (or stock); 1 cup (240 ml) red wine or extra broth (optional); 2 tbsp Worcestershire sauce; 1–2 tsp kosher salt; 1 tsp black pepper; 2 tsp dried thyme (

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  1. Best Pot Roast Recipe (Classic, Tender, Flavorful)

    Ingredients: 3–4 lb (1.4–1.8 kg) chuck roast; 2–3 tbsp olive oil; 1 large onion (sliced); 3–4 cloves garlic (minced); 2–3 tbsp tomato paste; 2 cups (480 ml) beef broth (or stock); 1 cup (240 ml) red wine or extra broth (optional); 2 tbsp Worcestershire sauce; 1–2 tsp kosher salt; 1 tsp black pepper; 2 tsp dried thyme (or 3–4 sprigs fresh); 2 bay leaves; 3 large carrots (chunks); 3 celery stalks (chunks); 1–2 lb (450–900 g) potatoes (chunks), optional. Steps: 1) Pat roast dry; season generously with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high. Sear roast 3–5 minutes per side until browned. Remove roast. 2) Sauté onion until softened (4–6 minutes). Add garlic 30 seconds, then stir in tomato paste for 1 minute. 3) Deglaze with wine/broth, scraping browned bits. Return roast. Add broth, Worcestershire, thyme, and bay leaves. Bring to a simmer. 4) Cover and braise at 325°F (163°C) for 2.5–3.5 hours, until fork-tender. Add carrots and celery for the last 60–90 minutes; add potatoes for the last 45–60 minutes. 5) Rest roast 10–15 minutes. Skim fat if needed. Optional: thicken sauce with a cornstarch slurry (1–2 tbsp cornstarch + water) simmering 2–3 minutes. Slice and serve with vegetables and sauce.

  2. Tips for the Best Results

    Choose chuck roast or another well-marbled cut for tenderness. Don’t skip searing—it builds deep flavor. Keep the lid on during braising to maintain moisture. If the liquid level drops, add a splash of broth so the roast braises rather than dries out.

  3. Professional-care note (food safety)

    For food safety, refrigerate leftovers within 2 hours. Reheat to 165°F (74°C). If using a slow cooker, follow manufacturer guidance and ensure the roast reaches safe internal temperatures before serving.

FAQ

Can I make this in a slow cooker?

Yes. Sear first, then cook on LOW 8–10 hours (or HIGH 4–6) with vegetables added in the last 1–2 hours.

What cut is best for pot roast?

Chuck roast is classic. Other good options include brisket or round roast (though round can be leaner and may need longer cooking).

How do I thicken the gravy?

Simmer the braising liquid and whisk in a cornstarch slurry, or reduce it uncovered until it coats a spoon.

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