Classic Pot Roast

Classic Pot Roast

Introduction

There’s nothing quite like the comforting aroma of a pot roast simmering all day. This classic dish is the epitome of hearty, home-cooked meals—tender, flavorful beef nestled among soft, buttery vegetables. Perfect for Sunday dinners or cozy evenings, this recipe combines a few simple ingredients with slow cooking to create a rich, savory masterpiece. The best part? The leftovers are just as amazing the next day, making it a true family favorite.

Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 stalks celery, cut into 2-inch pieces
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 2 bay leaves
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) red wine (optional, or replace with more beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour (optional, for thickening gravy)

Directions