By Bring Classic Pot Roast to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Classic Pot Roast captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Classic Pot Roast becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (replace with extra beef broth for non-alcoholic)
2 tbsp tomato paste
2 tsp dried thyme
2 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
PREPARATION STEPS
Preheat oven to 275°F (135°C).
Season roast with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
Sauté onions and garlic in the same pot until softened.
Add tomato paste and cook for 2 minutes, stirring constantly.
Deglaze the pot with red wine (or extra beef broth), scraping up any browned bits.
Return roast to the pot, add beef broth, thyme, rosemary, and bay leaves.
Add carrots and potatoes around the roast.
Cover the pot and transfer to the oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart.
Remove the roast and vegetables from the pot, discard bay leaves, and serve with the pan juices.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
