Pot Roast Recipe

As autumn approaches and the leaves begin to change, there’s nothing quite like the comforting aroma of a hearty pot roast filling your home.

This classic dish not only warms the heart but also brings friends and family together around the table. Whether it’s a chilly weekend dinner or a special gathering, this pot roast recipe is sure to become a favorite. Let’s dive in!

Ingredients:

• 3-4 lbs (1.81 kilograms) beef chuck roast
• 1 large onion, chopped
• 3 carrots, sliced into 1-inch pieces
• 3 medium potatoes, peeled and cubed
• 2 cups beef broth (low sodium preferred)
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• 2 tbsp olive oil
• Optional: 2 bay leaves

Instructions:

1. Prep the Ingredients: Begin by chopping the onion, slicing the carrots, and cubing the potatoes. Set everything aside.
2. Brown the Roast: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully place the beef chuck roast in the pot. Sear the roast for about 4-5 minutes on each side until it’s nicely browned. This step adds flavor.
3. Add Aromatics: Once browned, remove the roast from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in a small amount of beef broth (about 1/4 cup) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds extra flavor to your dish.
5. Combine Ingredients: Return the roast to the pot. Pour in the remaining beef broth and add the sliced carrots, cubed potatoes, salt, pepper, thyme, and bay leaves if using.
6. Cook the Roast: Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let it cook for 3-4 hours. The meat should be fork-tender when finished. You can check occasionally to ensure it’s simmering gently.
7. Serve: Once cooked, remove the roast and vegetables from the pot. Let the roast rest for about 10 minutes before slicing. Serve the slices with the carrots and potatoes, and spoon some broth over the top. Enjoy!