This Pot Roast recipe creates a mouth-watering, tender, and flavorful meal that is perfect for any family dinner or special occasion. The beef is slow-cooked with a rich blend of vegetables, herbs, and spices, resulting in a dish that is comforting and satisfying. Follow this easy recipe to make a pot roast that will impress everyone at the table.
Appliances and Special Utensils
- Slow cooker or Dutch oven with lid
- Oven (if using a Dutch oven)
- Large cast iron skillet (if searing)
- Meat thermometer
- Cutting board
- Sharp knives
- Kitchen tongs
- Ladle or large spoon
Ingredients
- 3-4 lb beef chuck roast
- 2 tbsp olive oil (for searing)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Beef: Season the beef chuck roast generously with salt and pepper on all sides.
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Sear Beef: (Optional but recommended) Heat the olive oil in a large cast iron skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. This helps to lock in the flavors. Remove the beef and set aside.
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Prepare Vegetables: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
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Combine Ingredients: If using a slow cooker, transfer the seared beef, cooked onions, and garlic into the slow cooker. Add the carrots, potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. If using a Dutch oven, follow the same steps, but place everything into the Dutch oven.
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Cook:
- Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart.
- Dutch Oven: Preheat your oven to 300°F (150°C). Cover and cook in the oven for 3-4 hours, or until the meat is tender and easily pulls apart.
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Check Temperature: Use a meat thermometer to ensure the internal temperature of the roast reaches at least 190°F (88°C).
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Shred and Serve: Remove the beef from the slow cooker or Dutch oven and place it on a cutting board. Use a sharp knife or kitchen tongs to shred the beef into bite-sized pieces. Discard the bay leaves.
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Combine and Garnish: Return the shredded beef to the pot, mixing it with the vegetables and broth. Let it sit for a few minutes to absorb the flavors. Garnish with fresh parsley.
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Serve: Ladle the pot roast and vegetables into bowls or plates. Enjoy your delicious, homemade pot roast!