Classic Slow-Braised Pot Roast

Serves: 4–6
Total Time: ~3.5–4 hours

Ingredients

For the Pot Roast

• 3–4 lb chuck roast

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 cups beef broth (low sodium)

• 1 cup red wine (optional but recommended)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 sprig rosemary (or ½ tsp dried)

• 2 bay leaves

• Salt and freshly ground black pepper

🔥 Step 1: Sear the Roast

1. Remove roast from fridge 30 minutes before cooking.

2. Pat dry and season generously with salt and pepper.

3. Heat a Dutch oven over medium-high heat.

4. Add olive oil.

5. Sear roast 4–5 minutes per side until deeply browned.

6. Remove and set aside.

👉 Proper browning = deep flavor.

🧅 Step 2: Build the Flavor Base

1. Lower heat to medium.

2. Add diced onion; cook 5–7 minutes until soft.

3. Add garlic; cook 30 seconds.

4. Stir in tomato paste; cook 1–2 minutes (caramelizes flavor).

5. Deglaze with red wine; scrape up browned bits.

6. Simmer 3–4 minutes to reduce slightly.

🍲 Step 3: Braise

1. Add beef broth and Worcestershire.

2. Return roast to pot.

3. Add herbs and bay leaves.

4. Liquid should come halfway up the meat.

5. Cover and cook:

   • Oven: 325°F (165°C) for 3–3.5 hours
     OR

   • Stovetop: Low simmer 3 hours

Meat is done when fork-tender and easily shreddable.

🥕 Glazed Carrots

Ingredients

• 1 lb whole carrots, peeled

• 2 tbsp butter

• 1 tbsp brown sugar

• ½ cup water or broth

• Salt

• Fresh parsley

Instructions

1. Add carrots, butter, sugar, salt, and water to skillet.

2. Cover and simmer 10–12 minutes until tender.

3. Remove lid; cook until liquid reduces to a glaze.

4. Sprinkle with parsley.

🥔 Creamy Mashed Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes

• ½ cup warm milk (or cream)

• 4 tbsp butter

• Salt

• White pepper (optional)

Instructions

1. Peel and cube potatoes.

2. Boil in salted water 15–18 minutes until fork tender.

3. Drain completely.

4. Mash while hot.

5. Add warm milk and butter gradually.

6. Season to taste.

7. Whip until smooth and fluffy.

🍯 Rich Pan Gravy

1. Remove roast from pot.

2. Strain braising liquid (optional for smooth gravy).

3. Simmer 5–10 minutes to reduce.

4. Thicken with:

   • 1 tbsp cornstarch + 1 tbsp cold water (slurry)
     OR

   • 1 tbsp butter + 1 tbsp flour (roux)

5. Adjust salt and pepper.

🍽 Plating (Like the Photo)

1. Spoon mashed potatoes onto plate.

2. Make a well in center.

3. Fill with gravy.

4. Add shredded pot roast beside.

5. Spoon extra gravy over meat.

6. Add glazed carrots.

7. Garnish with fresh parsley.

🔥 Pro Tips

• Chuck roast is best for shredding.

• Let roast rest 15 minutes before shredding.

• Flavor improves overnight — even better the next day.

• For extra depth: add 1 tbsp balsamic vinegar at end