Classic Pot Roast Recipe

Cooking Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.