Classic Pot Roast
6 - 8 serving Fill your home with the irresistible aroma of this Classic Pot Roast. This recipe guides you through creating a deeply flavorful and incredibly tender pot roast, complete with meltingly soft vegetables and a rich, savory gravy. It's a dish that truly nourishes the soul. x saved Sarah Cool Cook February 21, 2025 3+ hours3+ hours1/5 3+ hours 3+ hours 1/5 Ingredients: 4 LB of beef chuck roast (or other kind of beef roast)2 TSP of kosher salt1 TSP of ground pepper4 TBSP of frying oil (any kind) (adjust if needed)1 yellow onion - peeled and chopped (large, optionally substitute for white onion)3 carrots - peeled and roughly chopped3 celery rib - roughly chopped5 cloves of garlic - peeled and minced1 cup of dry red wine¼ cup of tomato paste4 cup of beef broth/stock1 TBSP of Worcestershire sauce2 sprigs of fresh thyme (or 1 TSP of dry)2 fresh rosemary sprigs (or 1 TSP of dry)2 bay leaves - fresh or dry2 LB of potatoes of your choice - peeled, pitted and cut into large pieces 4 LB of beef chuck roast (or other kind of beef roast) 2 TSP of kosher salt 1 TSP of ground pepper 4 TBSP of frying oil (any kind) (adjust if needed) 1 yellow onion - peeled and chopped (large, optionally substitute for white onion) 3 carrots - peeled and roughly chopped 3 celery rib - roughly chopped 5 cloves of garlic - peeled and minced 1 cup of dry red wine ¼ cup of tomato paste 4 cup of beef broth/stock 1 TBSP of Worcestershire sauce 2 sprigs of fresh thyme (or 1 TSP of dry) 2 fresh rosemary sprigs (or 1 TSP of dry) 2 bay leaves - fresh or dry 2 LB of potatoes of your choice - peeled, pitted and cut into large pieces Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Dutch Oven (or slow cooker and sauté pan)1x Tongs1x Plate1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Mixing Bowl (about 1 QT)1x French Whisk1x Serving platter 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Dutch Oven (or slow cooker and sauté pan) 1x Tongs 1x Plate 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Mixing Bowl (about 1 QT) 1x French Whisk 1x Serving platter Directions: 1. Season the Roast: Let’s start with the preparation of Classic Pot Roast by seasoning the roast. o Season generously: Rub the roast all over with salt and pepper. Don’t be shy! Rub the roast all over with salt and pepper. Don’t be shy! 2. Sear the Roast: o Heat the oil: In your Dutch oven (or a large saute pan if you are going to finish the meal in the slow cooker), heat the oil over medium-high heat until it’s shimmering. In your Dutch oven (or a large saute pan if you are going to finish the meal in the slow cooker), heat the oil over medium-high heat until it’s shimmering. o Sear the roast: Carefully place the roast in the hot oil. Sear it for 3-4 minutes per side, until it’s deeply browned on all sides. Don’t move it around too much; let it develop a good crust. Use tongs to turn it. Carefully place the roast in the hot oil. Sear it for 3-4 minutes per side, until it’s deeply browned on all sides. Don’t move it around too much; let it develop a good crust. Use tongs to turn it. o Remove the roast: Set the seared roast aside on a plate. Set the seared roast aside on a plate. 3. Sauté the Aromatics: o Reduce heat: Reduce the heat to medium. Reduce the heat to medium. o Add vegetables: Add the chopped onion, carrots, and celery to the same Dutch oven (or a large fry pan) – do not clean the Dutch oven between the steps. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the chopped onion, carrots, and celery to the same Dutch oven (or a large fry pan) – do not clean the Dutch oven between the steps. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. o Add garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic. 4. Deglaze and Build the Sauce: o Red wine: Pour it into the pot and scrape up any browned bits (fond) from the bottom of the pot with a wooden spoon. This is called deglazing, and it adds incredible flavor to the sauce. Let the wine simmer for 2-3 minutes, until it’s reduced by about half. Pour it into the pot and scrape up any browned bits (fond) from the bottom of the pot with a wooden spoon. This is called deglazing, and it adds incredible flavor to the sauce. Let the wine simmer for 2-3 minutes, until it’s reduced by about half. o Add tomato paste and liquids: Add in the tomato paste, beef broth, and Worcestershire sauce. Stir to combine. Add in the tomato paste, beef broth, and Worcestershire sauce. Stir to combine. 5. Add Herbs and Return the Roast: Important: If using a slow cooker, transfer the vegetables and liquid from the saute pan to the slow cooker before adding the remaining ingredients. If using a Dutch oven, simply add all remaining ingredients directly to the Dutch oven, as you have done previously. o Add herbs: Add the thyme sprigs, rosemary sprigs, and bay leaves. Add the thyme sprigs, rosemary sprigs, and bay leaves. o Nestle the roast: Add the seared roast back into the pot. Add the seared roast back into the pot. 6. Braise the Roast: o Oven method: Cover the Dutch oven with its lid. Transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours or until the roast is fork-tender. Cover the Dutch oven with its lid. Transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours or until the roast is fork-tender. o Slow cooker method: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender. o Add potatoes: Add potatoes to the pot during the last hour of cooking (for both oven and slow cooker methods). 7. Check for Doneness and Adjust Seasoning: o Fork-tender test: The roast is done when it’s easily pierced with a fork and practically falls apart. The roast is done when it’s easily pierced with a fork and practically falls apart. o Remove roast and vegetables: Carefully remove the roast and vegetables to a serving platter. Cover loosely with foil to keep warm. Carefully remove the roast and vegetables to a serving platter. Cover loosely with foil to keep warm. o Strain the sauce: For a smoother gravy, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. For a smoother gravy, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. 8. Thicken the Gravy: o Make a slurry: Whisk together the cornstarch and cold water in a small bowl until smooth. Whisk together the cornstarch and cold water in a small bowl until smooth. o Simmer and thicken: Bring the braising liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy thickens to your desired consistency. Bring the braising liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry. Cook, stirring constantly, until the gravy thickens to your desired consistency. 9. Serve Classic Pot Roast: o Slice or shred: Slice the pot roast against the grain, or shred it with two forks. Slice the pot roast against the grain, or shred it with two forks. o Serve: Serve the pot roast with the vegetables and gravy. Garnish with fresh parsley, if desired. Serve the pot roast with the vegetables and gravy. Garnish with fresh parsley, if desired. About the Author: SarahCool Cook # 9 26 Followers Published Recipes: 11Av. Recipe Evaluation: Location: California, USAMember since: 2024-09-15 Published Recipes: 11 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.