Name: Classic Pot Roast Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 lbs chuck roast; 4 medium carrots, chopped; 2 large Yukon gold potatoes, diced; 1 large yellow onion, chopped; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tsp fresh thyme leaves; 1 tsp whole peppercorns; 2 bay leaves; Salt and pepper to taste; 2 tbsp olive oil

Description

This Classic Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked slowly with fresh vegetables and aromatic herbs. Perfectly seared before slow cooking to lock in juices, this comforting dish features carrots, Yukon gold potatoes, and onions simmered in a savory low-sodium beef broth, creating a rich, hearty meal ideal for family dinners.

Ingredients

Scale

Meat

3 lbs chuck roast

Vegetables

4 medium carrots, chopped
2 large Yukon gold potatoes, diced
1 large yellow onion, chopped
4 cloves garlic, minced

Liquids and Seasonings

2 cups low-sodium beef broth
2 tsp fresh thyme leaves
1 tsp whole peppercorns
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Prepare ingredients: Chop carrots, potatoes, and onions into bite-sized pieces to ensure even cooking and easy serving.
Sear the roast: Heat olive oil in a skillet over medium-high heat. Season the chuck roast generously with salt and pepper, then sear each side for 4 to 5 minutes until a deep golden-brown crust forms. This step locks in flavors and improves texture.
Add aromatics and broth: Transfer the seared roast to a slow cooker or Dutch oven. In the same skillet, sauté chopped onions and minced garlic for 1 to 2 minutes until fragrant and translucent. Pour in beef broth to deglaze the skillet, scraping up browned bits. Pour this mixture over the roast.
Layer vegetables: Arrange chopped carrots and diced potatoes around the roast in the cooking vessel. Sprinkle fresh thyme leaves on top. Add bay leaves and whole peppercorns for enhanced aroma.
Cook low and slow: Cover the slow cooker or Dutch oven and cook on low heat for 8 hours (or on high heat for 4 hours) until the roast is fork-tender and vegetables are cooked through.
Serve: Remove bay leaves before serving. Slice or shred the pot roast and serve hot alongside the cooked vegetables for a hearty meal.

Notes

For best results, allow the roast to rest for 10 minutes after cooking before slicing to retain juices.
Use a slow cooker for hands-off convenience or a Dutch oven on the stovetop/oven for more control over cooking.
Adjust salt and pepper according to your taste preferences, especially if using regular sodium broth.
To add complexity, consider adding a splash of red wine to the broth when deglazing.
Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.