Ingredients:
- 3-4 lbs beef chuck roast (ideal for pot roast due to its marbling and tenderness when slow-cooked)
- 2 tbsp olive oil (or vegetable oil)
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried thyme
- 1 tsp dried rosemary (or fresh, chopped)
- 1 bay leaf
- 1 medium onion, cut into quarters
- 3-4 garlic cloves, smashed
- 4 large carrots, peeled and cut into chunks
- 3-4 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet)
- 1 cup red wine (optional, but adds richness)
- 3 cups beef broth (preferably low-sodium)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional, for extra depth of flavor)
- Fresh parsley (for garnish, optional)
Instructions:
1. Season the Roast:
Pat the beef chuck roast dry with paper towels. This helps it brown properly. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides.
2. Brown the Roast:
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once the oil is hot, add the roast and sear it on all sides, about 4-5 minutes per side, until it’s nicely browned. This step helps develop a deep, rich flavor that will enhance the final dish.
3. Add Aromatics:
Once the roast is browned, remove it from the pot and set it aside. Add the onion, garlic, and tomato paste (if using) to the pot. Sauté for about 2-3 minutes until the onions are softened and fragrant.
4. Deglaze the Pot:
Pour in the red wine (if using) to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits add a ton of flavor to the broth. Let the wine simmer for 2-3 minutes to cook off some of the alcohol, reducing slightly.
5. Add Broth and Worcestershire Sauce:
Return the chuck roast to the pot. Add the beef broth, Worcestershire sauce, and bay leaf. The liquid should come about halfway up the sides of the roast (if not, add a little more broth or water). Bring the liquid to a simmer.
6. Slow-Cook the Roast:
Cover the Dutch oven with a tight-fitting lid and place it in a preheated 325°F (160°C) oven. Let it cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork. After about 2 hours, you can check the roast and add the carrots and potatoes around the roast if you'd like them cooked along with the meat. If the roast is smaller or you're using a different cut of meat, cooking time might vary, so check for tenderness.
7. Check and Adjust:
Once the roast is done, carefully remove it from the pot. If you'd like to thicken the gravy, place the pot with the liquid on the stovetop and simmer it over medium heat until it reduces to your desired consistency. If the gravy is too thin, you can mix a tablespoon of cornstarch with cold water and whisk it into the sauce to thicken it.
8. Shred the Meat:
Using two forks, shred the beef directly in the pot or on a cutting board. The meat should fall apart effortlessly. If you prefer large chunks, you can also slice it against the grain.
9. Serve:
Serve the shredded beef and vegetables with a generous spoonful of the gravy. Garnish with freshly chopped parsley, if desired.
Tips for Perfect Pot Roast:
Choose the Right Cut: A chuck roast is ideal because it's marbled with fat, which breaks down during slow cooking, making the meat incredibly tender and flavorful. Brisket or round cuts can also work, but they may be a bit leaner and require a bit more attention to keep them moist.
Sear the Meat: Don’t skip the browning step! It adds tons of flavor to the finished dish, creating a rich base for your gravy.
Slow and Low Cooking: The key to tender pot roast is cooking it low and slow. If you're cooking it on the stovetop, keep the heat on low and allow it to simmer for a few hours. The oven method (at 325°F) allows for more even heat distribution, ensuring the roast cooks through perfectly.
Add Vegetables Toward the End: To avoid overcooking, add carrots and potatoes around halfway through the cooking time, as they don't need as much time to become tender.
Flavor Variations: Feel free to experiment with other herbs, like bay leaves, sage, or thyme. A splash of balsamic vinegar or apple cider vinegar can also brighten the flavors at the end.
Resting the Meat: Allow the roast to rest for a few minutes after removing it from the pot. This helps redistribute the juices, making the meat even more tender.
Leftovers: Pot roast makes for fantastic leftovers. You can use it for sandwiches, tacos, or even in soups and stews.
This Best Pot Roast recipe will give you a melt-in-your-mouth experience with deep, savory flavors, and perfectly cooked vegetables. It’s the kind of meal that feels like a warm hug, perfect for a family dinner or special occasion. Enjoy!