Perfect Pot Roast (Ultimate Comfort Food)

⏱ Time

• Prep: 20 minutes

• Cook: 3–3½ hours

• Serves: 4–6

Ingredients

For the Pot Roast

• 1.3–1.8 kg (3–4 lb) beef chuck roast

• 2 tsp salt

• 1½ tsp black pepper

• 2 tbsp olive oil

• 1 large onion, cut into wedges

• 4 carrots, cut into large chunks

• 3 cloves garlic, smashed

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine (optional, replace with broth if needed)

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 tsp paprika

• 1 tsp dried rosemary

Optional (for thicker gravy)

• 1 tbsp cornstarch

• 2 tbsp cold water

Instructions

Season & Sear

1. Pat the beef dry with paper towels.

2. Season generously with salt and pepper on all sides.

3. Heat olive oil in a large Dutch oven over medium-high heat.

4. Sear the roast 3–4 minutes per side until deeply browned.

5. Remove beef and set aside.

Build the Flavor

1. In the same pot, add onions and carrots.

2. Cook 5 minutes until lightly caramelized.

3. Add garlic and tomato paste, stir for 1 minute.

4. Deglaze with red wine, scraping the bottom. Let reduce 2 minutes.

Braise

1. Return beef to the pot.

2. Add beef broth, Worcestershire sauce, bay leaves, thyme, paprika, and rosemary.

3. Liquid should reach halfway up the meat.

4. Bring to a gentle simmer.

Slow Cook

• Oven Method (Best):

  • Cover and cook at 160°C / 325°F for 3–3½ hours

• Stovetop:

  • Simmer very gently on low heat

• Slow Cooker:

  • 8 hours on LOW or 5 hours on HIGH

Meat should be fork-tender and fall apart easily.

Make the Gravy (Optional)

1. Remove beef and vegetables.

2. Mix cornstarch with cold water.

3. Simmer sauce and stir in slurry until thickened.

Serving Suggestions

Serve over:

• Creamy mashed potatoes (like in the photo)

• Buttered noodles

• Rice or polenta

Garnish with fresh parsley.

Pro Tips

• Chuck roast is essential—don’t use lean cuts

• Low & slow = melt-in-your-mouth texture

• Even better the next day!

ENJOY!