Classic Pot Roast Recipe
Ingredients
- For the Pot Roast:
- 3-4 lbs chuck roast (or brisket)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2-3 bay leaves
- Vegetables:
- 4 carrots, peeled and cut into chunks
- 3-4 potatoes, peeled and cut into chunks (Yukon Gold or russet work well)
- 2-3 stalks celery, cut into chunks
- 1 cup peas (frozen or fresh, added at the end)
Instructions
1. Prepare the Roast:
- Preheat your oven to 275°F (135°C). Season the chuck roast generously with salt and pepper on all sides.
2. Sear the Meat:
- In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear for 4-5 minutes on each side until browned. Remove the roast and set aside.
3. Sauté Aromatics:
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot:
- Pour in a splash of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds great flavor!
5. Add Liquid and Herbs:
- Return the roast to the pot. Add the remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should cover about two-thirds of the roast.
6. Add Vegetables:
- Arrange the carrots, potatoes, and celery around the roast. Bring the liquid to a simmer.
7. Roast:
- Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through. Check occasionally and add a bit more broth if needed.
8. Add Peas:
- In the last 15 minutes of cooking, stir in the peas to warm through.
9. Serve:
- Remove the pot from the oven. Discard the bay leaves and herb stems. Slice the roast against the grain and serve with the vegetables, spooning some of the rich gravy over the top.
Tips for Perfect Pot Roast
- Choose the Right Cut: Chuck roast is ideal for pot roast due to its marbling and tenderness when slow-cooked.
- Low and Slow: Cooking at a low temperature allows the meat to become tender and infuse with flavor.
- Make Ahead: Pot roast can be made a day in advance; the flavors deepen as it sits. Simply reheat gently before serving.
Serving Suggestions
Serve your classic pot roast with:
- Crusty Bread: Perfect for soaking up the gravy.
- Salad: A simple green salad for freshness.
- Mashed Potatoes: For a heartier meal, serve with creamy mashed potatoes on the side.
Enjoy your delicious, hearty classic pot roast!
