Pot Roast
Nov 17, 2025 12:45 PM
There’s something about a good pot roast that just feels timeless.
I love that generations before us were making the same sort of meal on slow Sunday afternoons — beef searing on the stove, root veggies simmering away, the house smelling more delicious by the minute. It’s definitely one of those nostalgic meat-and-potatoes dinners that will never go out of style!
That said, I’m definitely partial to pot roasts that are richly seasoned with layers of rich, savory flavors. So my version adds in a cup of red wine, lots of garlic, a spoonful of tomato paste, and perfectly-balanced mix of thyme, bay, and Worcestershire. The beef turns meltingly tender, the veggies soak up all that savory goodness, the sauce is absolutely irresistible.
Ingredients:
- 1 (3 to 3.5 pound) beef chuck roast, excess fat trimmed
- 4 teaspoons kosher salt (or 1 tablespoon fine sea salt)
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into wedges
- 8 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 cups beef stock (plus more as needed)
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 2 teaspoons Worcestershire sauce
- 3 large carrots (about 9–10 oz), peeled and cut into 2-inch pieces
- 1 pound baby potatoes, halved
- chopped fresh parsley, for serving
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
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