THE PERFECT POT ROAST: A STEP-BY-STEP-GUIDE | How To Make a Classic Pot Roast

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

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

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the beef for about 5 to 6 minutes on each side, seasoning the underside with more salt and pepper.

Pour beef broth into a large bowl and mix it with red wine (optional).

Add chopped garlic, Worcestershire sauce, and a small amount of tomato paste to the beef broth mixture and stir.

Place large chunks of white onion around the seared beef in the pot.

Carefully pour the beef stock mixture over the beef and onion.

Add thyme, rosemary, and one bay leaf to the pot.

Bring to a simmer over the stovetop, then cover and place in a preheated oven at 300°F for about 2 hours.

After 2 hours, taste the liquid for seasoning and add more salt if needed.

Add carrots and celery, and baby potatoes cut into medium-sized pieces to the pot.

Cover the pot and return it to the oven for another 2 hours or until the beef and vegetables are tender.

Remove the roast from the pot and shred it with a fork or cut it into smaller pieces to serve with vegetables and potatoes.

Cooking Techniques

Equipment Needed

Spice Level: