Beef Roast Pot Share

Instructions

1. Season and sear: Pat the beef roast dry and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
2. Sauté aromatics: In the same pot, add onions and garlic. Cook until softened and fragrant, about 3 minutes.
3. Deglaze the pot: Pour in red wine (if using) and scrape up browned bits from the bottom of the pot.
4. Add broth and seasonings: Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.
5. Add vegetables: Nestle carrots and potatoes around the roast.
6. Cook low and slow: Cover and simmer on low heat for 3–4 hours, or until the beef is tender and easily shredded with a fork.
7. Serve: Remove bay leaves. Slice or shred beef and serve alongside the vegetables. Garnish with fresh parsley.

Tips & Variations

• Use a slow cooker: Follow the same steps and cook on low for 6-8 hours.
• Add more veggies: Try parsnips, celery, or mushrooms for extra flavor.
• Make gravy: Use the cooking liquid to make a delicious gravy by thickening it with a cornstarch slurry.
• Make it spicy: Add a pinch of red pepper flakes or smoked paprika for a kick.

A Classic Meal for Any Occasion

This Beef Roast Pot recipe is a timeless classic that brings family and friends together around the table. It’s the kind of meal that satisfies the soul with every tender bite, hearty vegetable, and savory sip of broth. Whether it’s a Sunday dinner or a cozy weeknight, this one-pot wonder is sure to become a staple in your kitchen.

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