Pot Roast
1️⃣ Title:
Easy & Cozy Homemade Pot Roast — A Traditional, Healthy Comfort Dinner
2️⃣ Introduction (Storytelling + Emotion):
There’s something about Pot Roast that feels like a hug from the inside out. Pot Roast was my grandmother’s weekend ritual — the house would fill with warm, savory steam and everyone drifted toward the kitchen. This easy, traditional Pot Roast recipe is my modern take on that memory: slow-cooked, simple, and perfectly hearty for weeknight dinners, Sunday family meals, or holiday gatherings. Whether you want a healthy, homemade dinner or a nostalgic crowd-pleaser, this Pot Roast delivers comfort and flavor.
🧂 Ingredients:
- 3 to 4 pounds beef chuck roast (well-marbled)
- 2 tablespoons olive oil (or avocado oil)
- Salt and freshly ground black pepper, to taste
- 1 large onion, cut into wedges
- 4 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 3 medium Yukon gold or russet potatoes, cut into large chunks (optional; see low-carb swap below)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth (or bone broth for more nutrients)
- 1 cup dry red wine (optional; substitute additional broth if avoiding alcohol)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
- 2 tablespoons Worcestershire sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch or 1 tablespoon arrowroot + 1 tbsp cold water (for gravy slurry, optional)
- Optional finishing: 1 teaspoon balsamic vinegar or 1 tablespoon chopped fresh parsley
👩🍳 Directions:
- Preheat oven to 300°F (150°C). Pat the roast dry and generously season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast 3–4 minutes per side until a deep brown crust forms. Remove roast and set aside.
- Add onion, carrots, and celery to the pot; cook 4–5 minutes until edges soften and begin to brown.
- Stir in garlic and tomato paste; cook 1 minute to deepen flavors.
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits, and let reduce 1–2 minutes.
- Return the roast to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should come about halfway up the roast.
- Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork-tender and pulls apart easily. (Tip: check at 3 hours for tenderness.)
- Remove roast and vegetables to a platter and tent with foil to keep warm. Discard bay leaves and herb stems.
- For gravy: skim excess fat from the cooking liquid. Mix cornstarch or arrowroot with cold water to make a slurry, then simmer the liquid on the stovetop and whisk in slurry until thickened — about 1–2 minutes. Season to taste and finish with a splash of balsamic or a pat of butter for shine.
- Slice or shred the roast, serve with vegetables and gravy, and garnish with fresh parsley.
Quick alternative methods:
- Slow Cooker: After searing and deglazing, transfer everything to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours until tender. Add potatoes in the last 2 hours so they don’t overcook.
- Instant Pot / Pressure Cooker: Sear using Sauté mode, add liquids and aromatics, then pressure cook on HIGH for 60–75 minutes (depending on roast size). Let natural release 15 minutes.
Approximate times:
- Prep: 15–20 minutes
- Oven cook: 3–4 hours (or slow cooker 4–9 hours, Instant Pot 60–75 minutes pressure cook)
💡 Tips & Variations:
- Choose the right cut: Beef chuck is ideal for pot roast — it’s flavorful and becomes tender with low-and-slow cooking.
- Deglaze for depth: Always deglaze the pot with wine or broth after searing to capture browned flavors.
- Rest before slicing: Let the roast rest 10 minutes to keep juices locked in.
- Thicken naturally: Reduce cooking liquid over medium heat until it coats the back of a spoon for a richer, lower-additive gravy.
- Low-carb swap: Omit potatoes and use cauliflower florets or turnips; serve over mashed cauliflower or creamy polenta.
- Gluten-free: Use tamari instead of Worcestershire (or a GF Worcestershire), and thicken with arrowroot or cornstarch labeled gluten-free.
- Vegan option: For a “pot roast” vibe, braise large portobello caps, seitan, or young green jackfruit with the same aromatics and vegetable broth; cook until tender — about 45–60 minutes for seitan, longer for jackfruit.
- Healthier swaps: Use olive oil sparingly, choose bone broth for added collagen and minerals, and increase veggies to bulk up fiber and nutrients.
- Serving ideas: Serve over creamy mashed potatoes, buttery polenta, egg noodles, or with crusty whole-grain bread. Add steamed greens (kale, Swiss chard) for color and nutrients.
- Leftovers & storage: Refrigerate in airtight container up to 3–4 days. Freeze in portions up to 3 months (thaw overnight in fridge). Reheat gently in a low oven (275°F/135°C) with a splash of broth or in a covered skillet on low.
🩺 Health & Lifestyle Tie-in (Optional):
This classic Pot Roast is high in protein and — when made with bone broth and plenty of vegetables — provides iron, collagen, vitamins, and fiber. Cooking at home is not only healthier (you control the salt and fats), it’s also kinder to your wallet. Saving on takeout and prioritizing nutritious meals can translate into fewer health bills in the long run — a small lifestyle habit that supports both physical health and financial well-being.
8️⃣ Conclusion:
There’s nothing quite like that first forkful of tender, savory Pot Roast to make a day feel complete. I hope this recipe becomes your go-to for cozy dinners and family gatherings. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Homemade Pot Roast
Ingredients
Method
- Preheat oven to 300°F (150°C). Pat the roast dry and generously season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast 3–4 minutes per side until a deep brown crust forms. Remove roast and set aside.
- Add onion, carrots, and celery to the pot; cook 4–5 minutes until edges soften and begin to brown.
- Stir in garlic and tomato paste; cook 1 minute to deepen flavors.
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits, and let reduce 1–2 minutes.
- Return the roast to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should come about halfway up the roast.
- Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork-tender and pulls apart easily. (Tip: check at 3 hours for tenderness.)
- Remove roast and vegetables to a platter and tent with foil to keep warm. Discard bay leaves and herb stems.
- For gravy: skim excess fat from the cooking liquid. Mix cornstarch or arrowroot with cold water to make a slurry, then simmer the liquid on the stovetop and whisk in slurry until thickened — about 1–2 minutes. Season to taste and finish with a splash of balsamic or a pat of butter for shine.
- Slice or shred the roast, serve with vegetables and gravy, and garnish with fresh parsley.
