Classic Pot Roast Recipe

Sear the Roast

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the Angus beef chuck roast with salt and black pepper. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent. Add the carrots and potatoes, stirring to combine.

Add Broth and Herbs

Return the seared roast to the pot, and pour in the beef broth. Add thyme, bay leaves, and adjust salt and pepper to taste. Bring to a boil.

Braise the Roast

Once boiling, reduce the heat to low, cover, and let simmer for about 3-4 hours until the meat is tender and easily pulls apart with a fork.

Prepare Mashed Potatoes

While the pot roast is cooking, boil the quartered potatoes in a separate pot until fork-tender, about 15-20 minutes. Drain and return to the pot. Add butter, milk, and salt and pepper to taste. Mash until smooth and creamy.

Serve

Once the pot roast is done, remove it from the pot and let it rest for a few minutes before slicing. Serve the sliced roast with braised vegetables and a generous scoop of mashed potatoes.