Tender and Flavorful Pot Roast Recipe

A Pot Roast is a classic comfort dish, delivering melt-in-your-mouth beef, tender vegetables, and a rich, flavorful broth. Slowly braised in the oven, this hearty meal is perfect for family gatherings or a cozy dinner at home. The natural juices create a base for an optional gravy that takes it to the next level.

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Ingredients

For the Pot Roast

• 1 tablespoon olive oil
• 3 to 4 pounds chuck roast or rump roast
• 1 large onion (chopped, or 2 small onions)
• 4 carrots (cut into 2-inch pieces)
• 2 ribs celery (cut into 1 ½-inch pieces)
• 1 pound baby potatoes or chopped red potatoes
• 2 cups beef broth (or as needed)
• 1 cup red wine (optional; see notes for substitutes)
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• 1 bay leaf

For the Gravy (Optional)

• Flour or cornstarch (see notes)
• Butter (optional)

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Instructions

1. Preheat the Oven: Set your oven to 300°F.
2. Season and Sear the Roast: Generously season the roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 4 minutes per side, ensuring each side is browned evenly. Add more oil if necessary.
3. Prepare the Base: Arrange chopped onions around the roast. In a bowl, mix beef broth, red wine, garlic, rosemary, and thyme. Pour this mixture over the roast. Add the bay leaf for additional flavor.
4. Simmer and Bake: Bring the liquid to a simmer on the stovetop over medium-high heat. Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours.
5. Add Vegetables: After 2 hours, add the potatoes, carrots, and celery to the pot. Cover and continue cooking for another 2 hours, or until the roast and vegetables are fork-tender.
6. Serve or Make Gravy: Remove and discard the bay leaf. Gently pull the beef into large chunks with a fork or slice it into thick pieces. Serve with the juices from the pot, or follow the instructions below to make gravy.

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Optional Gravy Instructions

1. Thicken the Juices: Transfer the pot juices to a saucepan and bring to a simmer over medium heat.
2. Create a Slurry: In a small bowl, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to create a smooth paste.
3. Whisk and Simmer: Slowly whisk the slurry into the simmering pot juices. Continue whisking until the gravy thickens, about 2-3 minutes. For a richer flavor, stir in a small pat of butter.

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Tips for a Perfect Pot Roast

• Choose the Right Cut: Chuck roast is the most flavorful, but rump roast works well if you prefer a leaner cut.
• Red Wine Substitution: If you prefer not to use wine, replace it with additional beef broth or unsweetened grape juice.
• Vegetable Variations: Add parsnips, turnips, or pearl onions for extra flavor and variety.
• Don’t Rush: Low and slow cooking is key to achieving a tender and flavorful pot roast.
• Leftover Ideas: Use leftovers for sandwiches, pot pies, or beef stew.

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This Pot Roast delivers rich, hearty flavors that only get better the longer it cooks. With its tender beef and perfectly cooked vegetables, this dish is a timeless classic sure to satisfy everyone at the table.