Cooking Recommendations for Classic Pot Roast
Ingredients:
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beef chuck roast (also cross rib, or brisket)
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Salt, pepper, garlic powder
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1 onion (sliced)
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3 carrots (chopped)
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2 celery stalks (chopped)
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2 cups beef broth
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1 cup red wine (optional)
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2 tbsp tomato paste
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Fresh thyme or rosemary
Instructions:
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Sear the roast: Pat roast dry, season, and sear on all sides in a hot Dutch oven or heavy pot with oil.
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Build the braise: Remove the roast, sauté onions and garlic until fragrant. Stir in tomato paste, then add wine (if using) and broth to deglaze.
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Add veggies and nestle the roast back in. Cover with a lid.
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Slow cook:
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Oven: 300°F (150°C) for 3–4 hours
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Slow Cooker: Low for 8 hours or High for 4–5 hours\
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- Rest for 15 minutes before slicing.
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Shred or slice the roast and serve with pan juices and vegetables.
