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Best Ever Pot Roast Recipe

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4.5 from 72 reviews

This Best Ever Pot Roast recipe features a tender chuck roast slow-cooked with baby potatoes, carrots, and aromatic herbs in a rich beef broth. Perfectly seared and oven-braised to fork-tender perfection, this comforting dish is ideal for a hearty family dinner.

Ingredients

Main Ingredients

  • 3 to 4 lb chuck roast
  • 1.5 lb baby potatoes, halved
  • 1 lb carrots, peeled and cut or baby carrots
  • 1 large onion, chopped
  • 4 cloves garlic, minced

Seasonings and Liquids

  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions

  1. Preheat oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting.
  2. Sear the roast: Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until it develops a rich brown crust, then remove and set aside.
  3. Sauté aromatics: In the same Dutch oven, add chopped onions and minced garlic. Cook until softened and fragrant, about 3-5 minutes. Stir in tomato paste and cook for another 1-2 minutes to deepen the flavor.
  4. Add liquids and herbs: Pour in beef broth and Worcestershire sauce. Add fresh thyme sprigs and bay leaves, stirring to combine the ingredients well.
  5. Combine and roast: Return the seared chuck roast to the pot. Arrange halved baby potatoes and carrots around the meat. Cover the Dutch oven with its lid.
  6. Slow cook in oven: Place the covered pot in the preheated oven and cook for 3 to 3½ hours until the meat is fork-tender and vegetables are cooked through.
  7. Finish and serve: Remove the pot from the oven, discard thyme sprigs and bay leaves. Shred or slice the pot roast and serve it with the cooked vegetables and flavorful sauce.

Notes

  • For best results, use a heavy Dutch oven to retain heat and moisture during roasting.
  • You can substitute baby carrots with peeled and cut regular carrots if preferred.
  • Adjust salt and pepper seasoning at the end, as broth and Worcestershire sauce add some saltiness.
  • Let the pot roast rest covered for 10-15 minutes after cooking to allow juices to redistribute.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://hotsavors.com/best-ever-pot-roast-recipe/