Pot roast

Here’s a classic, comforting Pot Roast—tender, flavorful, and easy to make.

Classic Pot Roast

Ingredients

• Chuck roast
• Salt and black pepper
• Oil (for searing)
• Onion, sliced
• Carrots, chunked
• Potatoes, chunked
• Garlic
• Beef broth
• Optional: bay leaf, thyme, or rosemary

Steps

1. Season roast generously with salt and pepper.
2. Sear in a hot pot with oil until browned on all sides.
3. Add onion and garlic; cook briefly.
4. Pour in beef broth (about halfway up the meat).
5. Add herbs if using.
6. Cover and cook:
   • Oven: 300°F (150°C) for 3–4 hours
   • Stovetop: Low simmer 3 hours
   • Slow cooker: 8 hours on low
7. Add carrots and potatoes during the last 1–2 hours.
8. Cook until meat is fork-tender.

Simple Gravy (Optional)

• Remove meat and veggies.
• Simmer liquid and thicken with cornstarch or flour slurry.

Tips

• Chuck roast works best—don’t use lean cuts.
• Low and slow = tender meat.
• Let rest 10 minutes before slicing.

If you want, I can tailor this for a slow cooker, Instant Pot, or add a creamier gravy version.