Ultimate Slow-Cooked Pot Roast: A Comfort Food Classic
There’s something truly magical about a pot roast simmering for hours, filling the home with its irresistible aroma. This slow-cooked pot roast is the perfect meal for cozy family dinners, special gatherings, or even meal prepping for the week ahead. The tender beef, infused with herbs and aromatics, melts in your mouth, while the potatoes and carrots absorb the rich flavors of the broth.
Using simple pantry ingredients, this recipe delivers restaurant-quality flavor with minimal effort. The secret? Low and slow cooking, allowing the beef to develop deep flavors and turn incredibly tender. Whether you choose a slow cooker, oven, or stovetop method, this recipe will guarantee a delicious and satisfying meal.
Let’s dive into the details!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 4-8 hours (depending on the method)
- Resting Time: 10 minutes
- Total Time: 4 hours 25 minutes – 8 hours 25 minutes
Ingredients
- 3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket)
- 2 tablespoons olive oil (for searing)
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh thyme if available)
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cloves garlic (crushed)
- 1 large onion (quartered)
- 4 cups beef broth (or more to cover the roast)
- 1 cup red wine (optional, but enhances flavor)
- 6-8 medium potatoes (peeled and quartered)
- 4-5 large carrots (peeled and cut into large chunks)
- 1 tablespoon cornstarch (optional, for thickening the gravy)
Directions
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