How to Make Pot Roast Recipe - Roast Recipe - LiLi Food

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Preheat the oven to 325°F (165°C).

Season the beef chuck roast generously with salt and pepper on all sides.

Heat 2 tablespoons of vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.

Once hot, add the roast and sear it on all sides until browned.

Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion, minced garlic, carrots, and celery. Saute the vegetables for about 5 minutes until they start to soften.

Stir in 2 tablespoons of tomato paste and cook for an additional minute to release its flavors.

Add 2 cups of beef broth and 1 cup of red wine (if using) to the pot, scraping the bottom to deglaze and release any brown bits.

Return the seared roast to the pot along with the halved baby potatoes, 2 sprigs of rosemary, 2 sprigs of thyme, and 2 bay leaves.

Ensure the liquid comes about halfway up the sides of the roast; if needed, add more broth or water.

Cover the pot with a lid and transfer it to the preheated oven.

Allow the roast to cook for approximately 3 to 4 hours or until the meat is fork-tender.

Once done, remove the roast from the pot and let it rest for a few minutes before slicing.

Serve the sliced pot roast with the cooked vegetables and a ladle of the flavorful cooking liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary