Classic Pot Roast

Classic Pot Roast

Few meals bring back warm memories like a classic pot roast simmering all afternoon. Rich, beefy aroma filling the house, tender roast with vegetables, and hearty gravy on the side — it’s the perfect comfort food, especially in the fall. Whether you make it in a crock pot, Dutch oven, or even a pressure cooker, pot roast is simple, satisfying, and timeless.

Ingredients

For the Roast:

• 3–4 lb beef roast (chuck, round, or rump), seasoned well with salt and pepper or Folsom Farm Beef Rub
• 2–3 Tbsp olive oil (for searing)
• 1 onion, peeled and chopped
• 2–3 cloves garlic, minced (about 1 Tbsp)
• 2 Tbsp tomato paste
• 2 Tbsp Worcestershire sauce
• 4 cups beef broth or 2 cups broth + 2 cups red wine (beer also works)
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 lb bag peeled baby carrots
• 2–3 stalks celery, chopped into 1-inch pieces (optional)
• Yukon gold potatoes, cut into 1-inch cubes
• 1 Tbsp chopped fresh parsley (optional, for garnish)

For the Gravy (Optional):

• 2 Tbsp butter
• 2 Tbsp flour (for roux)

Instructions

1. Sear the Roast

• Heat olive oil in a skillet or Dutch oven over medium-high heat.
• Sear roast 2–3 minutes per side until browned and caramelized.
• Remove roast and set aside.

2. Build the Braising Liquid

• Reduce heat to medium-low. Add broth, wine (or beer), tomato paste, and Worcestershire.
• Scrape up browned bits from the bottom — they’re packed with flavor.
• Return roast to Dutch oven or transfer everything to crock pot.
• Liquid should cover ⅓ to ⅔ of the roast, not fully submerged.

3. Add Vegetables and Herbs

• Add onion, garlic, carrots, celery (if using), and herbs.
• Reserve potatoes until the last 1–2 hours of cooking.

4. Cook the Roast

• Crock Pot: Cook on high for 4 hours.
• Dutch Oven: Cover and bake at 325°F.
• After 2.5–3 hours, check tenderness with a fork. Add potatoes and continue cooking 1.5–2 hours until beef is fork-tender.

5. Make the Gravy (Optional)

• When roast is done, remove beef and vegetables from braising liquid.
• Melt 2 Tbsp butter in a saucepan over medium heat.
• Stir in 2 Tbsp flour and cook until golden and fragrant.
• Slowly whisk in braising liquid until thickened.

6. Serve

• Shred beef with forks and serve alongside potatoes and carrots.
• Top with homemade gravy and garnish with parsley if desired.