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A tender, slow-cooked pot roast garnished with fresh herbs and vegetables.

Pot Roast

This recipe provides a straightforward and reliable method for making a tender and flavorful pot roast with minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Beef Chuck Roast
  • 4 Carrots peeled and chopped
  • 2 Potatoes large, quartered
Seasoning & Liquids
  • 1 Onion large, chopped
  • 2 cups Beef Broth
  • 2 Garlic cloves, minced
  • Salt and Pepper to taste

Equipment

  • Dutch Oven
  • Large Pot

Method
 

Preparation Steps
  1. Season the beef chuck roast generously with salt and pepper.
  2. Sear the seasoned roast in a Dutch oven or large pot over medium-high heat until browned on all sides.
  3. Add chopped onions and minced garlic to the pot, sautéing until fragrant.
  4. Pour in the beef broth, then add the carrots and potatoes around the roast.
Cooking
  1. Bring the liquid to a simmer, then reduce heat to low, cover the pot tightly, and let it cook for 3 hours.
  2. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) and cook for 3 hours.
Finishing Touches
  1. Check the roast for tenderness; it should be easily pulled apart with a fork.
  2. Adjust seasoning as needed before serving.

Notes

For extra flavor, you can add fresh herbs like rosemary and thyme midway through cooking. If the sauce is too thin, you can thicken it by making a slurry of cornstarch and water and stirring it in during the last 15 minutes of cooking.