Pot Roast.

Here’s a classic, tender Pot Roast—simple, comforting, and perfect for a slow day 🥩🥕

Classic Pot Roast (Oven or Slow Cooker)

Ingredients

• 3–4 lb chuck roast

• 2 tbsp oil

• Salt & black pepper

• 1 large onion, sliced

• 3–4 carrots, cut into chunks

• 3–4 potatoes, chunked

• 3 cloves garlic, smashed

• 2 cups beef broth

• 1 tbsp tomato paste (optional)

• 1 tsp dried thyme or rosemary

• 1 bay leaf (optional)

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Method 1: Slow Cooker (Easiest)

1. Season & sear:
   Season roast well. Sear in hot oil until browned on all sides (optional but adds flavor).

2. Layer veggies:
   Place onions, carrots, potatoes, and garlic in the slow cooker.

3. Add roast:
   Set roast on top. Add broth, tomato paste, herbs, and bay leaf.

4. Cook:

   • LOW: 8–9 hours

   • HIGH: 4–5 hours
     Until fork-tender.

5. Rest & serve:
   Rest 10 minutes before slicing or shredding.

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Method 2: Oven (Dutch Oven)

1. Preheat oven to 300°F (150°C).

2. Sear roast in a Dutch oven, then add veggies, broth, and seasonings.

3. Cover and bake for 3–3½ hours, until very tender.

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Simple Gravy (Optional)

• Remove roast and veggies.

• Simmer cooking liquid.

• Whisk 1 tbsp cornstarch + 1 tbsp cold water, stir in, simmer until thickened.

Tips

• Chuck roast is best—don’t use lean cuts.

• Low and slow = tender.

• Leftovers make great sandwiches or beef stew.

If you’d like, I can share a crock pot-only dump recipe, Mississippi pot roast, or no-potato version.