Classic Pot Roast

Classic Pot Roast

Introduction

Nothing says comfort food like a slow-cooked pot roast that’s tender, flavorful, and served with hearty vegetables. This classic recipe combines a perfectly seared beef roast with a rich, savory broth infused with garlic, herbs, and red wine. The long, slow cooking process makes the meat melt-in-your-mouth tender while the vegetables absorb all the delicious flavors. Perfect for family dinners or special occasions, this pot roast is both impressive and easy to prepare, filling your kitchen with irresistible aromas.

Ingredients

• 1 tbsp (15 ml) olive oil
• 3–4 lbs (1.4–1.8 kg) chuck roast or rump roast
• Salt and freshly cracked black pepper, to taste
• 1 large onion, chopped, or 2 small onions
• 4 carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1½-inch pieces
• 1 lb (450 g) baby potatoes
• 1 cup (240 ml) red wine
• 2 cups (480 ml) beef broth, or as needed
• 4 cloves garlic, coarsely chopped
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 1 bay leaf

Directions