Delicious Pot Roast – Tender, Juicy, and Bursting with Flavor!
One of my all-time comfort meals! This pot roast recipe brings together slow-cooked beef, hearty veggies, and a savory, rich gravy that fills the whole kitchen with the smell of home. Whether it’s a Sunday dinner or a cozy weekday treat, this one’s a classic.
Ingredients:
1 (3–4 lb) chuck roast
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
4 carrots, cut into large chunks
3–4 potatoes, peeled and quartered
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs thyme (or 1 tsp dried)
Instructions:
- Sear the roast: Pat the chuck roast dry, season generously with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet and sear the roast on all sides until browned.
- Layer in slow cooker: Add onions, garlic, carrots, and potatoes to the bottom of your slow cooker. Place the roast on top.
- Mix the broth: In a small bowl, whisk beef broth, tomato paste, and Worcestershire sauce. Pour it over the meat and veggies.
- Add herbs & cook: Toss in rosemary and thyme. Cover and cook on low for 8 hours or high for 4–5 hours, until meat is fall-apart tender.
- Serve: Shred the beef gently and serve with the veggies and spoonfuls of that delicious gravy!
Tips:
- For extra-thick gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
- Add celery or mushrooms for extra depth.
- Leftovers make fantastic sandwiches!
FAQs
Q: Can I cook this in the oven instead?
Yes! Use a Dutch oven, bake covered at 300°F (150°C) for 3.5–4 hours.
Q: What’s the best cut for pot roast?
Chuck roast is ideal. It’s tough at first but melts into tenderness with slow cooking.
Q: Can I use baby potatoes and baby carrots?
Definitely – they hold their shape well and save prep time.
