Pot Roast
A creamy and hearty pot roast dish, perfect for chilly evenings and satisfying comfort food cravings.
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast A tender cut that is perfect for slow cooking.
- Salt and pepper to taste Salt and pepper Essential for enhancing flavors.
- 2 tablespoons vegetable oil For browning the beef and developing flavors.
- 4 pieces carrots Adds sweetness and color.
- 4 pieces potatoes Hearty base that absorbs flavor.
- 1 piece onion Brings a savory depth to the dish.
- 4 cloves garlic For that aromatic kick.
- 2 cups beef broth A flavorful cooking liquid.
- 2 tablespoons tomato paste For a hint of tanginess.
- 1 tablespoon Worcestershire sauce Adds umami richness.
- to taste Fresh herbs (like thyme and rosemary) For a fragrant finish.
Instructions
Preparation
- Gather all your ingredients and equipment.
- Chop the carrots and potatoes into chunks, and season the roast with salt and pepper.
Cooking
- In a large pot, heat the vegetable oil over medium-high heat.
- Sear the roast on all sides until browned, about 4-5 minutes per side.
- Add in the onions and garlic, cooking for another minute.
- Mix in the broth, tomato paste, Worcestershire sauce, carrots, and potatoes.
- Bring to a boil, then reduce heat to low and cover. Let it simmer for 3-4 hours.
Serving
- Once the roast is fork-tender, remove it from the pot and let it rest.
- Slice or shred the beef and serve with the vegetables and broth.
- Garnish with fresh herbs for a beautiful finish.
Notes
For a richer flavor, use bone-in chuck roast instead of boneless. If you want a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. Store any leftovers in airtight containers; they will last about 3-4 days in the fridge. Freezing keeps well for up to three months in a freezer-safe container.