Classic Pot Roast – talktrend

Here’s a recipe for a Classic Pot Roast that’s tender, flavorful, and perfect for a comforting meal.

For the roast:
- 3–4 lb (1.5–2 kg) chuck roast
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 large onion (quartered)
- 3–4 garlic cloves (minced)
- 4 medium carrots (peeled and cut into chunks)
- 3 medium potatoes (quartered)
- 2 cups beef broth
- 1 cup red wine (optional, substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For the slurry (optional, to thicken gravy):
- 1 tbsp cornstarch
- 2 tbsp cold water

Prep the roast
Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
Sear the meat
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
Cook the aromatics
In the same pot, add onions and garlic. Sauté for 2–3 minutes until softened.
Deglaze the pot
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Assemble the pot roast
Add the seared roast back to the pot. Surround it with carrots and potatoes. Pour in beef broth, tomato paste, thyme, rosemary, and bay leaves.
Cook
- Oven Method: Cover the pot with a lid and roast in a preheated oven at 325°F (165°C) for 3–4 hours, or until the meat is fork-tender.
- Stovetop Method: Cover and simmer over low heat for 3–4 hours, checking occasionally to ensure there’s enough liquid.
- Slow Cooker Method: Transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Thicken the gravy (optional)
Once the roast is done, remove the meat and vegetables. Mix the cornstarch and cold water into a slurry. Add it to the cooking liquid, simmering until the sauce thickens.
Serve
Slice or shred the pot roast and serve with the vegetables and gravy.

For extra depth of flavor, add a splash of balsamic vinegar or Worcestershire sauce.
Use Yukon gold or red potatoes, which hold their shape better during cooking.
Leftovers taste even better the next day!

Enjoy your delicious Classic Pot Roast!