Easy Braised Pot Roast Recipe
This Easy Braised Pot Roast Recipe is fall-apart tender, packed with flavor, and so simple even I can’t mess it up (usually!). Trust me, it’s pure comfort food magic.
My husband, bless his heart, used to be a pot roast skeptic. He’d had some… questionable experiences with tougher cuts of beef in his youth. But one bite of this and BAM! He’s a convert. Now, he begs me to make it every other week. The best part? I threw this together once when we had basically nothing in the house, and now it’s a legit family tradition. One time, I forgot to add the carrots, and honestly, we didn’t even notice! It’s that good.
Why You’ll Love This Easy Braised Pot Roast Recipe
- It’s basically foolproof. Even if you burn the onions a little (who hasn’t?), it’ll still be amazing.
- The leftovers are even BETTER. Cold pot roast sandwich? Don’t knock it ’til you try it.
- It smells incredible while it’s cooking. Like, “I’m winning at life” kind of incredible.
- It’s a one-pot wonder. Less dishes means more time for Netflix. Win-win!
How to Make It
Alright, so, here’s the deal. First, you gotta sear that beautiful chuck roast. Don’t be shy with the salt and pepper, okay? Get it nice and brown on all sides. Then, you yank it out of the pot and set it aside. Now comes the fun part—the veggies! Onions, garlic (lots of garlic!), and carrots get a little sauté action. If you burn the onions a little, don’t freak out. Just scrape the bottom of the pot when you add the beef broth. That’s where all the flavor lives, baby!
Next, you plop the roast back in, pour in your beef broth (or wine, if you’re feeling fancy), throw in some herbs, and let it simmer. Low and slow is the key here, folks. Like, REALLY slow. Think 3-4 hours, or until the roast is so tender it practically falls apart when you look at it. Then shred it with two forks, and either serve right away or, you know, sneak a little taste straight from the pot. I won’t tell.
Ingredient Notes
- Chuck Roast: Don’t skimp on this! A good, marbled chuck roast is the foundation. I once tried using a leaner cut to be “healthy.” It was a disaster. Never again.
- Onions: Yellow or white, whatever you got. Sometimes I even throw in a red onion if it’s looking lonely in the fridge.
- Garlic: As much as your heart desires. Seriously. I usually double the recipe amount. Vampires beware.
- Carrots: Baby carrots are fine if you’re lazy like me. Just chop ’em in half.
- Beef Broth: Low sodium is always a good idea so you can control the salt level. But honestly, I’ve used regular broth in a pinch and it was still amazing.
- Red Wine: Totally optional, but it adds a nice depth of flavor. If you don’t have any, don’t sweat it. Just skip it or add a splash of balsamic vinegar.
- Thyme & Rosemary: Fresh is best, but dried works too. Just use less. I once used Italian seasoning because I was out of thyme and rosemary. Shhh!
- Bay Leaf: Don’t forget this! It adds a subtle flavor that you’ll miss if it’s not there. Remember to take it out before serving, though. Nobody wants to choke on a bay leaf.
- Olive Oil: For searing the roast and sautéing the veggies. You could use another oil, but olive oil just tastes better, ya know?
- Salt & Pepper: Duh. But seriously, don’t be afraid to season generously.
- Worcestershire Sauce: Don’t skip this. It adds such a depth of savory flavor.
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Recipe Steps:
- Season the chuck roast generously with salt and pepper.
- Sear the roast in a pot with olive oil until browned on all sides, then remove.
- Sauté chopped onions, garlic, and carrots in the same pot until softened.
- Return the roast to the pot.
- Pour in beef broth or wine (optional), and add thyme, rosemary, and bay leaf.
- Simmer on low heat for 3-4 hours, or until the roast is fork-tender.
- Shred the roast with two forks.
- Serve immediately.
What to Serve It With
Mashed potatoes are a classic for a reason. But honestly, this pot roast is so good, you can serve it with anything. Rice, pasta, crusty bread for sopping up the juices… Heck, I’ve even thrown it on top of polenta. Don’t be afraid to get creative!
Tips & Mistakes
- Don’t overcrowd the pot when searing the roast. Sear it in batches if you need to.
- If the liquid evaporates too quickly, add more beef broth or water.
- Don’t be afraid to experiment with different herbs and spices. I’ve added a pinch of red pepper flakes for a little kick.
- If you’re short on time, you can use a pressure cooker. Just reduce the cooking time accordingly. But honestly, the slow braising is worth the wait.
- Don’t open the lid too often!
Storage Tips
Okay, so, if you actually have any leftovers (which is a big “if” in my house), store them in an airtight container in the fridge. It’ll keep for 3-4 days. You can reheat it in the microwave, in a pot on the stove, or even in the oven. And listen, don’t judge me, but cold pot roast straight from the fridge is a legit snack. Especially at midnight. I’m just saying.
Variations and Substitutions
Alright, let’s get real. Sometimes you gotta make do with what you have. Here are a few substitutions I’ve made in desperation:
- No red wine? Balsamic vinegar works in a pinch.
- Out of thyme? Use Italian seasoning or just skip it. Nobody will die.
- No beef broth? Chicken broth will work. It’ll taste a little different, but it’ll still be good.
- No carrots? Throw in some parsnips or potatoes instead. Or just skip ’em altogether!
- I’ve used coconut aminos instead of worcestershire sauce once, because I ran out. It was…. fine. Not the same, but fine.
Frequently Asked Questions
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Easy Braised Pot Roast Recipe
Ingredients
Main Ingredients
- 3.5 pounds beef chuck roast trimmed of excess fat
- 1 tablespoon olive oil extra virgin
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 2 cups beef broth low sodium
- 1 cup red wine optional
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 2 pieces bay leaves
- 1 pound carrots peeled and cut into chunks
- 1 pound potatoes peeled and quartered
- 2 pieces onions sliced
- 3 sprigs thyme fresh
Instructions
Preparation Steps
- Preheat oven to 325°F (165°C).
- Season beef chuck roast with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned.
- Remove roast and set aside. Add onions and garlic to pot, sauté until softened.
- Stir in tomato paste, then add beef broth, wine, and bay leaves. Bring to a simmer.
- Return the beef to the pot. Add carrots, potatoes, and thyme.
- Cover, transfer to oven, and braise for 3-4 hours, until beef is tender.
Notes
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