
Pot roast is a hearty, comforting dish that’s perfect for family gatherings or cozy dinners at home. It typically features a large cut of beef slowly cooked in liquid until tender, often accompanied by vegetables like carrots, potatoes, and onions. The slow cooking process allows the meat to become fork-tender while absorbing flavors from herbs, broth, and other seasonings.
Simple Pot Roast Recipe
Ingredients:
- 3–4 pound beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (or a combination of broth and red wine)
- 2–3 carrots, cut into chunks
- 3 medium potatoes, peeled and quartered
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Optional: ½ cup tomato paste
Instructions:
- Preparation:
- Preheat your oven to 325°F (163°C).
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Searing:
- In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
- Add the roast and sear on all sides until browned, about 3–4 minutes per side. This step enhances flavor through caramelization.
- Remove the roast from the pot and set aside.
- Sautéing Vegetables:
- In the same pot, add the sliced onions and cook until they start to soften, around 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Deglazing:
- Add beef broth (and red wine if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
- If using tomato paste, stir it into the liquid until well combined.
- Braising:
- Return the roast to the pot and nestle in carrots, potatoes, thyme, and bay leaves around it.
- Bring the mixture to a simmer on the stovetop.
- Oven Cooking:
- Cover the pot with its lid or tightly with aluminum foil.
- Transfer to the preheated oven.
- Cook for about 3–4 hours, or until the meat is tender and easily pulls apart with a fork.
- Finishing Touches:
- Remove from the oven and let it rest for at least 10 minutes before slicing.
- Taste and adjust seasoning if necessary.
- Discard thyme sprigs and bay leaves before serving.
- Serving:
- Serve the pot roast with its rich sauce, along with vegetables, on a bed of mashed potatoes or over rice for an extra hearty meal.
Enjoy your delicious pot roast as a comforting centerpiece that’s sure to satisfy!
Text model: phi4
Image model: Ultraspice

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