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Pot roast recipe

Ingredients: 3–4 lb chuck roast (or bottom round), 2–3 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 3 carrots (cut into chunks), 2–3 celery stalks (chunks), 2 tbsp tomato paste (optional), 1–2 tbsp flour (optional for thickening), 4 cups beef broth, 1–2 cups red wine or extra broth (optional), 1–

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  1. Pot Roast Recipe (Classic, Slow-Cooked)

    Ingredients: 3–4 lb chuck roast (or bottom round), 2–3 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 3 carrots (cut into chunks), 2–3 celery stalks (chunks), 2 tbsp tomato paste (optional), 1–2 tbsp flour (optional for thickening), 4 cups beef broth, 1–2 cups red wine or extra broth (optional), 1–2 bay leaves, 1 tsp dried thyme (or 2 tsp fresh), 1 tsp salt (plus more to taste), 1/2 tsp black pepper. Optional: 1–2 lb potatoes (chunks) added later. Instructions: Pat roast dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high; sear roast 3–5 minutes per side until browned. Remove roast. Sauté onion 3–5 minutes, then add garlic (30 seconds). Stir in tomato paste (if using) and flour (if using). Return roast, add broth (and wine if using), bay leaves, thyme, and carrots/celery. Bring to a simmer, cover, and cook at 325°F (163°C) for 2.5–3.5 hours, until fork-tender. Add potatoes for the last 45–60 minutes if desired. Rest 10–15 minutes, then slice and spoon over the sauce. Adjust seasoning; thicken sauce by simmering uncovered 5–10 minutes or with a slurry (1 tbsp cornstarch + 1 tbsp cold water).

  2. Slow Cooker or Instant Pot Options

    Slow Cooker: Sear roast and sauté onion/garlic first. Transfer to slow cooker with remaining ingredients (except potatoes if using). Cook on LOW 8–10 hours or HIGH 4–6 hours; add potatoes for the last 1–2 hours. Instant Pot: Sear using Sauté. Add onion/garlic, then broth and seasonings. Pressure cook 60–75 minutes (depending on size), natural release 15 minutes, then quick release. Add potatoes and cook on Sauté 10–15 minutes to tenderize.

  3. Serving Suggestions

    Serve with mashed potatoes, egg noodles, or crusty bread. For extra flavor, skim excess fat from the surface after cooking (chill briefly, then remove solid fat).

FAQ

What cut of beef is best for pot roast?

Chuck roast is classic; bottom round also works. Choose a well-marbled, tougher cut for best tenderness.

How do I know it’s done?

It should be fork-tender and easily pull apart; internal temperature is often around 195–205°F (90–96°C) for very tender results.

Can I make it ahead?

Yes. Refrigerate up to 3–4 days. Reheat gently with a splash of broth; flavors often improve overnight.

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