What You’ll Love About This Recipe
This homemade pot roast recipe brings comfort food to a whole new level, perfect for cozy family dinners or special occasions. You’ll love how easy it is to make, while still delivering rich, savory flavors that everyone will rave about.
- Tender, melt-in-your-mouth beef that’s slow-cooked to perfection.
- A hearty mix of veggies that soak up all the delicious juices.
- Simple ingredients that come together effortlessly for a fuss-free meal.
Recipe
There’s nothing more comforting than a hearty pot roast, slow-cooked to tender perfection with savory vegetables. This classic recipe is simple, flavorful, and perfect for a family dinner.
Ingredients:
- 3 to 4 pound beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 large onion, sliced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
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- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- Preheat the oven to 325°F (163°C).
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add garlic, onion, carrots, celery, and potatoes. Sauté for 5 minutes until slightly softened.
- Stir in beef broth, tomato paste, thyme, and bay leaves. Return the roast to the pot, nestling it among the vegetables.
- Cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork-tender.
- Optional: Remove the roast and vegetables, then whisk cornstarch into the cooking liquid to thicken the gravy.
- Slice or shred the beef and serve with vegetables and gravy.
Notes:
For extra flavor, you can add a splash of red wine to the broth.
Equipment:
Dutch oven, cutting board, knife, measuring spoons, whisk
Time:
Prep time: 20 minutes
Cooking time: 3 to 4 hours
Cuisine:
American
Serving:
6 to 8 people
Nutrition
This homemade pot roast is not only delicious but also packed with essential nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
What To Serve With It
When I make pot roast, I love pairing it with creamy mashed potatoes and roasted veggies for a hearty meal. A simple green salad adds freshness, and I always have crusty bread handy to soak up the gravy. For drinks, I go with red wine or a cold beer, but sparkling water works just as well for a lighter option.
Side Dishes
Though I love a good pot roast all on its own, pairing it with the right sides can turn it into a truly unforgettable meal. My go-to is creamy mashed potatoes—they soak up the rich gravy perfectly. Buttery roasted carrots or glazed pearl onions add sweetness, while garlicky green beans bring a fresh crunch. For something heartier, try fluffy Yorkshire pudding or crusty bread to mop up every last bite. And don’t forget a simple salad with tangy vinaigrette to cut through the richness. Each bite should balance the roast, making every forkful as satisfying as the last.
Beverage Pairings
A great pot roast deserves a drink that complements its rich, savory flavors just as much as the sides do. I love pairing it with a bold red wine, like Cabernet Sauvignon, which cuts through the richness and adds depth. If you’re not into wine, a dark beer, such as a stout or porter, works wonders with the tender meat. For a non-alcoholic option, try a tangy iced tea or even a sparkling apple cider—they balance the hearty dish perfectly. Trust me, the right drink can turn a good meal into something unforgettable. Cheers to that!
