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Pot Roast

A comforting pot roast recipe that transforms a simple cut of meat into a hearty, soul-satisfying meal, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds Chuck roast The best cut of beef for pot roast; it becomes tender and flavorful when braised.
  • 1 tablespoon Salt Essential for seasoning; kosher salt recommended.
  • 1 teaspoon Pepper Fresh ground black pepper for best flavor.
  • 2 tablespoons Vegetable oil Helps sear the meat; can be substituted with olive oil.
  • 1 medium Onion, chopped Adds sweetness; yellow or white onions work well.
  • 4 cloves Garlic, minced Brings aromatic depth; fresh is always best.
  • 2 cups Beef broth Provides moisture; low-sodium broth is an excellent choice.
  • 4 medium Carrots, cut into chunks Natural sweetness and color; feel free to add parsnips for extra flavor.
  • 4-5 medium Potatoes, cut into chunks Red or Yukon gold potatoes hold their shape well.
  • 1 tablespoon Thyme, fresh Earthy aroma; dried thyme can substitute for fresh.
  • 2 leaves Bay leaves Adds herbal notes; remember to remove before serving.

Method
 

Preparation
  1. Season the chuck roast with salt and pepper.
  2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned.
  3. Remove the roast and set it aside.
  4. In the same pot, add chopped onion and minced garlic, cooking until softened.
Cooking
  1. Return the roast to the pot, adding beef broth, carrots, potatoes, thyme, and bay leaves.
  2. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours or until the meat is tender.
  3. Remove from heat, let rest for a few minutes, then slice and serve.

Notes

For extra flavor, consider adding red wine to deglaze the pot after browning the meat. Let the pot roast rest for at least 15 minutes before slicing to help redistribute the juices. Store leftovers in an airtight container for 3-4 days, or freeze for up to three months.