Classic Pot Roast Ultimate (Printable Version)
Tender beef with hearty vegetables braised in rich broth for a comforting and satisfying family meal.
# Ingredients:
→ Meat
01 -
1.4–1.8 kg pot roast (chuck roast or brisket)
→ Vegetables
02 -
1 large onion, chopped
03 -
3 cloves garlic, minced
04 -
4 carrots, peeled and cut into large chunks
05 -
4 potatoes, peeled and quartered
→ Liquids & Oils
06 -
30 ml vegetable oil
07 -
480 ml beef broth
08 -
240 ml red wine (optional)
→ Other Ingredients
09 -
30 g tomato paste
10 -
15 ml Worcestershire sauce
11 -
2–3 sprigs fresh thyme or 5 ml dried thyme
12 -
2–3 sprigs fresh rosemary or 5 ml dried rosemary
13 -
Salt and pepper, to taste
# Steps:
01 -
Preheat oven to 163°C.
02 -
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the pot roast on all sides until evenly browned, 4–5 minutes per side. Remove and set aside.
03 -
In the same Dutch oven, add chopped onion and minced garlic. Cook until onion is translucent and fragrant, approximately 2–3 minutes.
04 -
Add carrots and potatoes to the pot, stirring to combine with the onion and garlic.
05 -
If using red wine, pour into the pot and scrape up any browned bits. Allow to simmer for 1–2 minutes to reduce.
06 -
Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper until evenly combined.
07 -
Place the seared pot roast back into the Dutch oven, nestling it amongst the vegetables and liquid.
08 -
Cover with a tight-fitting lid and transfer to the preheated oven. Roast for 3–4 hours, or until the meat is fork-tender.
09 -
Remove the Dutch oven from the oven and let the roast rest, covered, for 15 minutes.
10 -
Slice the roast against the grain and serve with the aromatic vegetables and pan juices.
# Notes:
01 -
For best results, allow the roast to rest before slicing to retain maximum juiciness.