Pot Roast Recipe

For a great pot roast, choose a chuck roast. It weighs about 3 to 4 pounds. This cut has good fat and flavor. The marbling helps keep the meat moist during cooking. Look for a bright red color with some fat. This tells you it's fresh. Avoid any cuts that look gray or have a lot of liquid in the package.

Create a delicious and hearty pot roast recipe that your family will love! This simple yet flavorful dish combines the perfect cut of chuck roast with fresh herbs and mouth-watering vegetables. With easy-to-follow steps, you'll make a tender pot roast that’s perfect for any occasion. Ready to impress your loved ones? Click through to explore the full recipe and start cooking a comforting meal everyone will rave about!

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Ingredients

3 to 4 pounds of chuck roast

2 tablespoons olive oil

1 tablespoon kosher salt

1 teaspoon black pepper

2 teaspoons garlic powder

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 large onion, quartered

4 carrots, chopped into large chunks

4 celery stalks, chopped

4 cloves garlic, smashed

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

2 bay leaves

Instructions

Preheat your oven to 300°F (150°C).

In a small bowl, combine the kosher salt, black pepper, garlic powder, thyme, and rosemary to create a herb rub.

Pat the chuck roast dry with paper towels and then rub the herb mixture all over the meat, ensuring it's well coated.

In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until it’s browned.

Remove the roast from the pot and set aside. In the same pot, add the quartered onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Add the smashed garlic and cook for another minute, stirring frequently.

Pour in the beef broth, Worcestershire sauce, and apple cider vinegar, scraping the bottom of the pot to deglaze it and incorporate any brown bits.

Return the seared chuck roast to the pot, pushing it down into the liquid. Add the bay leaves, ensuring they are submerged.

Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.

Once done, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing for serving.

Prep Time: 15 minutes | Total Time: 4 hours | Servings: 6-8

- Serving Tips: Serve slices of pot roast atop a mound of mashed potatoes or alongside roasted vegetables, garnished with fresh chopped parsley for a vibrant touch. Enjoy the savory broth as a dipping sauce!