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Easy pot roast recipe

Ingredients: 3–4 lb chuck roast (or bottom round), 1–2 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 2–3 tbsp tomato paste (optional), 1–2 tsp kosher salt, 1 tsp black pepper, 1–2 tsp dried thyme or rosemary, 2 cups beef broth (or stock), 1 cup red wine or water (optional), 3–4 carrots (cut into c

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  1. Easy Pot Roast Recipe (en-US)

    Ingredients: 3–4 lb chuck roast (or bottom round), 1–2 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 2–3 tbsp tomato paste (optional), 1–2 tsp kosher salt, 1 tsp black pepper, 1–2 tsp dried thyme or rosemary, 2 cups beef broth (or stock), 1 cup red wine or water (optional), 3–4 carrots (cut into chunks), 3–4 celery stalks (cut), 2–3 lb potatoes (Yukon gold or red, halved). Instructions: 1) Pat roast dry; season with salt, pepper, and herbs. 2) Heat oil in a heavy pot or Dutch oven over medium-high. Sear roast 3–4 minutes per side until browned. Remove roast. 3) Sauté onion 3–5 minutes; add garlic (30 seconds). Stir in tomato paste if using. 4) Deglaze with broth (and wine if using), scraping browned bits. 5) Return roast, add carrots and celery, and spoon some liquid over the meat. Cover and simmer in a 325°F (163°C) oven for ~3–4 hours, until fork-tender. 6) Add potatoes during the last 60–90 minutes. 7) Rest meat 10–15 minutes, then slice. Optional: thicken gravy by simmering juices uncovered 5–10 minutes or whisking in a slurry (1 tbsp cornstarch + 1–2 tbsp cold water).

  2. Timing & Doneness Tips

    For chuck roast, plan about 3–4 hours at 325°F (163°C). If using a slow cooker: sear first, then cook on LOW 8–10 hours (or HIGH 4–6) and add potatoes in the last 2 hours. Doneness target: meat should shred easily with a fork; internal temperature is often ~190–205°F (88–96°C) for best texture.

  3. Professional-care note (Food safety)

    If you’re pregnant, immunocompromised, or managing a health condition, follow food-safety guidance closely: keep raw meat separate, refrigerate promptly, and cook to safe doneness. When reheating leftovers, heat until steaming hot (165°F/74°C).

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make this without wine?

Yes—use extra broth or water. The flavor will be slightly less complex, but still excellent.

What cut of meat works best?

Chuck roast is ideal. Bottom round can work too, but may be slightly leaner and benefit from longer cooking.

How do I store and reheat leftovers?

Cool within 2 hours, refrigerate up to 3–4 days, or freeze up to 2–3 months. Reheat gently with a splash of broth to prevent drying.

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