Grandma’s Best Pot Roast

Here’s a classic, comforting recipe for Grandma’s Best Pot Roast—slow-cooked, tender, and full of flavor:

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🍖 Grandma’s Best Pot Roast

Ingredients (Serves 6–8)

• 3–4 lbs beef chuck roast

• 2 tbsp vegetable oil

• Salt and pepper, to taste

• 1 large onion, chopped

• 3–4 carrots, cut into chunks

• 3–4 potatoes, peeled and quartered

• 2–3 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (optional, can use extra broth)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1–2 bay leaves

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Instructions

1. Preheat oven: 325 °F (163 °C).

2. Sear roast:

   • Pat beef dry and season with salt and pepper.

   • Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.

   • Brown the roast on all sides (about 3–4 minutes per side). Remove and set aside.

3. Cook vegetables:

   • Add onions and garlic to the pot. Sauté for 2–3 minutes until fragrant.

   • Stir in tomato paste and cook 1 minute.

4. Deglaze & add roast:

   • Pour in wine or some beef broth to deglaze the pan, scraping up browned bits.

   • Return roast to the pot. Add remaining broth, carrots, potatoes, thyme, rosemary, and bay leaves.

5. Bake:

   • Cover and bake in the oven for 3–3.5 hours, until meat is fork-tender.

   • Check occasionally; add more broth if it starts to dry out.

6. Serve:

   • Remove roast and vegetables. Let the meat rest 10 minutes.

   • Optional: make a gravy by simmering the remaining liquid until thickened.

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Tips for Grandma-Level Flavor

• Searing the meat is key—it locks in flavor.

• Low and slow cooking ensures fork-tender results.

• Add a splash of balsamic vinegar or Worcestershire sauce to the broth for extra depth.

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If you want, I can give a 5-ingredient shortcut version of Grandma’s Pot Roast that’s much quicker but still tender and flavorful—perfect for weeknights. Do you want me to do that?