Classic Pot Roast
Fork-tender beef braised with carrots and potatoes in rich gravy, the Sunday dinner that makes the whole house smell amazing.
Ingredients (serves 6)
- 3 lbs beef roast
- 4 carrots
- 1 lb potatoes
- 1 onion
- 4 cloves garlic
- 2 tbsp tomato paste
- 3 cups beef stock
- 2 sprigs thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
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Save this recipeInstructions
- 1
Preheat oven to 325°F. Pat the roast dry and season all over with salt and pepper.
- 2
Heat olive oil in a large Dutch oven over medium-high heat and sear the roast 4 minutes per side until deeply browned. Remove to a plate.
- 3
Add the onion, cut into wedges, and cook 3 minutes, then stir in garlic and tomato paste and cook 1 minute more.
- 4
Pour in beef stock, scraping up the browned bits, then return the roast with thyme and bay leaves. Cover and transfer to the oven for 60 minutes.
- 5
Add carrots cut into chunks and halved potatoes around the roast, cover, and cook 20 minutes more until everything is fork tender.
- 6
Rest the roast 10 minutes, then slice or shred against the grain and serve with the vegetables and pan juices spooned over.
