Go Back
In the realm of comfort food, few dishes evoke the same sense of nostalgia and warmth as a classic pot roast. This hearty meal has been a staple in kitchens for generations, embodying the essence of home-cooked comfort. Whether it's a rainy Sunday afternoon or a special family gathering, the aroma of a pot roast simmering in the oven creates an inviting atmosphere that draws everyone to the table. The tender, succulent meat paired with flavorful vegetables brings not just sustenance but also a sense of togetherness, making pot roast a beloved favorite across many cultures.

Old Fashioned Pot Roast Recipe

Discover the heartwarming charm of Old Fashioned Pot Roast, a timeless comfort food that brings families together. This recipe highlights the art of slow cooking, transforming simple ingredients into a tender, flavorful meal that fills your home with irresistible aromas. Perfect for special occasions or cozy nights in, pot roast is more than just dinner; it's a recipe for cherished memories. Try it today! #PotRoast #ComfortFood #HeirloomRecipes #HomeCooking #FamilyMeals #SlowCooking
Pin Recipe Print Recipe

Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons vegetable oil

Salt and freshly ground black pepper (to taste)

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

1 cup red wine (preferably Cabernet Sauvignon)

4 carrots, peeled and cut into large chunks

4 medium potatoes, peeled and quartered

2 sprigs fresh thyme

2 bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

Instructions
 

Preparation: Remove the roast from the fridge and let it sit at room temperature for about 30 minutes. Pat it dry with paper towels and season generously with salt and pepper on all sides.

    Searing the Meat: In a large Dutch oven, heat the vegetable oil over medium-high heat. Once hot, carefully add the roast and sear on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot and set aside.

      Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

        Deglazing: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.

          Building Flavor: Add the beef broth, Worcestershire sauce, and tomato paste, stirring to combine. Return the seared roast to the pot, ensuring it is submerged in the liquid.

            Adding Vegetables: Add the carrots, potatoes, thyme, and bay leaves to the pot around the roast. Make sure the vegetables are evenly distributed.

              Cooking: Cover the pot with a heavy lid and reduce the heat to low. Allow the pot roast to gently simmer for 3-4 hours, or until the meat is fork-tender and the flavors have melded beautifully. You can also place it in a preheated oven at 325°F (160°C).

                Rest and Serve: Once done, remove the roast from the pot and let it rest on a cutting board for 10-15 minutes. Slice the roast against the grain and serve with the veggies and rich sauce, spooning some of the cooking liquid over the top.

                  Garnish (Optional): Freshly chopped parsley can be sprinkled on top for an added touch. Enjoy your hearty pot roast meal!

                    Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6-8