Easy, Homemade Traditional Pot Roast (Comforting & Healthy)

Pot Roast smells like Sunday afternoons, worn-in quilts, and conversations that stretch into dessert. This homemade Pot Roast recipe is easy enough for a weeknight but special enough for a family dinner or holiday table — it’s the kind of meal that gathers people around the stove and the heart. Whether you want a traditional pot roast or a lighter, healthy twist, this recipe delivers tender meat, rich gravy, and cozy vibes.

🧂 Ingredients:

• 3–4 lbs (1.4–1.8 kg) chuck roast (or brisket for a leaner cut)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (or avocado oil)
• 1 large onion, thickly sliced
• 3 cloves garlic, minced
• 3 large carrots, peeled and cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into chunks (see low-carb swap below)
• 2 stalks celery, chopped
• 2 tablespoons tomato paste
• 2 cups (480 ml) low-sodium beef broth (or mushroom broth for vegetarian)
• 1 cup (240 ml) dry red wine or extra broth (optional, adds depth)
• 1 teaspoon dried thyme (or 1 sprig fresh thyme)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (or tamari for gluten-free)
• 1–2 tablespoons cornstarch or arrowroot (optional, for thickening)
• Fresh parsley, chopped (for garnish)

(Optional for slow cooker / Instant Pot: same ingredients; see Directions for timing.)

👩‍🍳 Directions:

1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and generously season all sides with salt and pepper.
2. Heat a large oven-safe Dutch oven over medium-high heat and add olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté 4–5 minutes until onions soften and begin to brown. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Pour in red wine to deglaze the pot (if using), scraping up browned bits from the bottom for extra flavor. Let it reduce 1–2 minutes.
5. Return the roast to the pot. Add potatoes, beef broth, thyme, bay leaves, and Worcestershire sauce. The liquid should come about halfway up the roast — add more broth if needed.
6. Cover the pot and transfer to oven. Cook low and slow for 3–4 hours, or until the meat is fork-tender and falling apart. Check at 3 hours; timing depends on roast size and exact oven temperature.
   • Slow cooker: Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
   • Instant Pot: Cook on high pressure for 60–75 minutes, then natural pressure release for 15 minutes.
7. Remove roast and vegetables to a serving platter; tent with foil and let rest 10–15 minutes. Discard bay leaves and thyme stems.
8. To make gravy: Skim fat from the cooking liquid, bring liquid to a simmer on the stove, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the simmering liquid, and cook 2–3 minutes until thickened. Or simmer 10–15 minutes to concentrate flavors for a richer sauce.
9. Slice or pull the roast apart and spoon warm gravy over the meat and vegetables. Garnish with chopped parsley and serve.

Prep time: ~20 minutes.
Cook time: 3–4 hours (oven) | 4–9 hours (slow cooker) | 75–90 minutes (Instant Pot total).
Serves: 4–6.

💡 Tips & Variations:

• For a healthier pot roast: Trim excess fat from the roast and sear in a nonstick or ceramic pan with 1 tbsp oil. Use low-sodium broth and add extra root vegetables for fiber.
• Low-carb swap: Replace potatoes with turnips, rutabaga, or a head of cauliflower cut into large florets. Serve over cauliflower mash to keep carbs down.
• Gluten-free: Use tamari instead of Worcestershire if needed and confirm your broth is gluten-free. Cornstarch or arrowroot are naturally gluten-free thickeners.
• Vegan/Vegetarian “Pot Roast”: Braise a whole portobello mushroom loaf, large seitan roast, or a thick slab of roasted eggplant in mushroom broth with extra tomato paste and miso for umami. Cook until tender (slow cooker on LOW 6–8 hours).
• Make-ahead: Pot roast tastes even better the next day. Reheat gently in a 325°F (160°C) oven covered, or simmer on low on the stovetop.
• Leftovers & storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months (cool completely first). Thaw overnight in the fridge before reheating.
• Thicker gravy: Remove meat and veggies, simmer liquid until reduced, then whisk in a cornstarch slurry. Avoid adding cornstarch directly to boiling liquid or it can clump.
• To test doneness: Meat should be fork-tender and easily pull apart — that’s the true sign of a perfect pot roast.

🩺 Health & Lifestyle Tie-in (Optional):
This pot roast packs protein and iron from the beef and fiber-plus-micronutrients from the vegetables — a satisfying meal that fuels long evenings and family gatherings. Choosing homemade meals regularly can be kind to your wallet and waistline: cooking at home often costs less than eating out and gives you control over sodium and added fats. Small lifestyle choices like this add up over time and can support overall health (and potentially reduce future health-related expenses).

❤️ Conclusion:
There’s something timeless about a pot roast simmering on the stove — it’s comfort, tradition, and the kind of food that makes a house feel like a home. If you make this pot roast, tell me how it turned out in the comments or tag me in a photo — I’d love to see your version and any cozy memories that came with it.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Traditional Pot Roast

This comforting and healthy homemade pot roast recipe is perfect for family dinners, offering tender meat, rich gravy, and cozy vibes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3–4 lbs 3–4 lbs (1.4–1.8 kg) chuck roast (or brisket for a leaner cut)
• 2 tablespoons 2 tablespoons olive oil (or avocado oil)
• 1 large 1 large onion, thickly sliced
• 3 cloves 3 cloves garlic, minced
• 3 large 3 large carrots, peeled and cut into 2-inch pieces
• 3 medium 3 medium potatoes, peeled and cut into chunks See low-carb swap below
• 2 stalks 2 stalks celery, chopped
• 2 tablespoons 2 tablespoons tomato paste
• 2 cups 2 cups (480 ml) low-sodium beef broth (or mushroom broth for vegetarian)
• 1 cup 1 cup (240 ml) dry red wine or extra broth (optional, adds depth)
• 1 teaspoon 1 teaspoon dried thyme (or 1 sprig fresh thyme)
• 2 leaves 2 bay leaves
• 1 tablespoon 1 tablespoon Worcestershire sauce (or tamari for gluten-free)
• 1–2 tablespoons 1–2 tablespoons cornstarch or arrowroot (optional, for thickening)
• to taste Salt and freshly ground black pepper, to taste
• as needed Fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and generously season all sides with salt and pepper.
2. Heat a large oven-safe Dutch oven over medium-high heat and add olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté 4–5 minutes until onions soften and begin to brown. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Pour in red wine to deglaze the pot (if using), scraping up browned bits from the bottom for extra flavor. Let it reduce 1–2 minutes.
5. Return the roast to the pot. Add potatoes, beef broth, thyme, bay leaves, and Worcestershire sauce. The liquid should come about halfway up the roast — add more broth if needed.
6. Cover the pot and transfer to oven. Cook low and slow for 3–4 hours, or until the meat is fork-tender and falling apart.

Serving

1. Remove roast and vegetables to a serving platter; tent with foil and let rest 10–15 minutes. Discard bay leaves and thyme stems.
2. To make gravy: Skim fat from the cooking liquid, bring liquid to a simmer on the stove, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the simmering liquid, and cook 2–3 minutes until thickened.
3. Slice or pull the roast apart and spoon warm gravy over the meat and vegetables. Garnish with chopped parsley and serve.

Notes

Pot roast tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months (cool completely first). Thaw overnight in the fridge before reheating.