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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.