Classic Pot Roast

Classic Pot Roast
🧾 Ingredients:
3 lb (1.3–1.5 kg) chuck roast (shoulder cut)
Salt & black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
3–4 carrots, cut into chunks
3–4 potatoes, cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1–2 bay leaves
👩‍🍳 Instructions:
Preheat oven
Set to 160°C (325°F).
Season the roast
Pat the chuck roast dry and season generously with salt and black pepper on all sides.
Sear for flavor
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
Sauté aromatics
In the same pot, add chopped onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds.
Deglaze & build the base
Pour in a splash of beef broth and scrape up browned bits from the bottom.
Add remaining broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Add roast & vegetables
Return the roast to the pot. Add carrots and potatoes around it.
Slow cook in oven
Cover and cook for 3–4 hours, or until the meat is fork-tender and easily pulls apart.
Finish & serve
Remove bay leaves. Spoon the rich gravy over the roast and vegetables before serving.
💡 Tips:
Low and slow is key—don’t rush it.
If you want thicker gravy, remove the roast and simmer the liquid uncovered for a few minutes.
Even better the next day as flavors deepen.