A hearty, fall-apart pot roast just like Mama would make — rich, cozy, and full of love.
Prep Time: 20 minutes
Cook Time: 3–4 hours (oven or stovetop) / 8 hours (slow cooker)
Total Time: 3½–4½ hours (or 8 hours slow cooker)
Servings: 6–8 servings
Ingredients
For the Pot Roast
- 3–4 lb chuck roast (well-marbled for tenderness)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
For the Vegetables
- 4 large carrots, cut into thick chunks
- 4 medium potatoes, cut into large pieces
- 1 large onion, quartered
- 3 stalks celery, chopped
- 4–5 garlic cloves, smashed
For the Braising Liquid
- 3 cups beef broth
- 1 cup water
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp soy sauce (optional for depth)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
Directions
1. Season & Sear the Roast
- Pat the chuck roast dry.
- Season generously with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until deeply browned (about 3–4 minutes per side).
- Remove roast and set aside.
2. Sauté the Vegetables
- In the same pot, add onion, carrots, celery, and garlic.
- Cook for 3–4 minutes to develop flavor, scraping browned bits from the bottom.
3. Build the Braising Liquid
- Stir in tomato paste and cook 1 minute.
- Add beef broth, water, Worcestershire sauce, soy sauce (optional), thyme, rosemary, and bay leaves.
- Return roast to the pot, nestling it into the liquid.
4. Add Potatoes & Cook Low and Slow
- Place potatoes around the roast.
- Oven Method: Cover and cook at 300°F for 3–4 hours, until roast is fork-tender.
- Stovetop Method: Simmer on low, covered, for 3–4 hours.
- Slow Cooker Method: Cook on LOW for 8 hours or HIGH for 4–5 hours.
5. Finish & Serve
- Remove roast from the pot and shred or slice as desired.
- Taste the broth and adjust seasoning if needed.
- Serve pot roast with its vegetables and spoon warm broth over the top.
- Garnish with parsley for a touch of color and love.
Notes from Mama Clara’s Kitchen
“This pot roast cooks slow and tender — the kind of meal that fills your home with warmth and your heart with comfort.”
