Are you craving a comforting, flavorful meal that's also incredibly easy to make? Look no further than this classic pot roast recipe! This dish is perfect for busy weeknights or a cozy weekend dinner. It’s a delicious and satisfying meal that the whole family will love, proving that homemade cooking doesn’t have to be complicated or expensive. Get ready to experience the ultimate in comfort food, all while saving money and time!
Ingredients:
- 3-4 pound chuck roast
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
Step 1: Sear the Roast
Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step helps develop a rich flavor. Remove the roast from the pot and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Deglaze the Pot
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. This adds depth of flavor to the sauce.
Step 4: Braising Time
Return the seared roast to the pot. Add the Worcestershire sauce, thyme, and rosemary. Bring the liquid to a simmer, then cover the pot tightly. Transfer the pot to a preheated oven at 325°F (160°C) and braise for 2.5-3 hours, or until the roast is fork-tender.
Step 5: Rest and Serve
Once the roast is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Skim any excess fat from the cooking liquid. You can either serve the roast sliced with the vegetables and gravy, or thicken the gravy by making a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisking it into the sauce while it simmers for a few minutes until thickened.
Cooking Tips for the Best Pot Roast:
- Choose the right cut: Chuck roast is ideal for pot roasting because it becomes incredibly tender with long, slow cooking.
- Don't overcrowd the pot: Make sure there's enough space for the roast and vegetables to brown properly.
- Use a Dutch oven: A Dutch oven is perfect for this recipe because it retains heat well and is oven-safe.
- Check for doneness: Use a meat thermometer to ensure the roast reaches an internal temperature of 190-200°F (88-93°C) for maximum tenderness.
- Adjust cooking time: Cooking time may vary depending on the size of your roast and your oven.
Variations:
- Add potatoes: Include chopped potatoes along with the other vegetables for a complete one-pot meal.
- Use different herbs: Experiment with other herbs like bay leaf, oregano, or parsley.
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
- Slow cooker option: This recipe can easily be adapted for a slow cooker. Follow steps 1 and 2, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used and serving size.
- Calories: Approximately 350-400
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 10-15g
This pot roast recipe is a fantastic example of delicious and easy recipes for healthy meals, perfect for quick dinner ideas and homemade cooking. Enjoy this classic comfort food!