Pot roast with potatoes & onion

Here is a classic pot roast with potatoes and onions, written clearly and in detail with step-by-step directions. This version is tender, flavorful, and reliable.

---

Pot Roast with Potatoes and Onions

Serves 4–6

---

INGREDIENTS

• 3–4 lb beef chuck roast

• 2 tbsp olive oil

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• 2 tbsp tomato paste

• 2 cups beef broth

• 1½ lb baby potatoes or Yukon gold potatoes, halved

• 2 large onions, sliced into thick wedges

• 3 cloves garlic, smashed

• 2 bay leaves

---

STEP-BY-STEP INSTRUCTIONS

---

Step 1: Prepare the Roast

1. Pat the roast dry with paper towels.

2. Season all sides with salt, black pepper, paprika, garlic powder, and thyme.

---

Step 2: Sear the Meat

1. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.

2. Sear the roast for 3–4 minutes per side until deeply browned.

3. Remove roast and set aside.

This step builds deep flavor.

---

Step 3: Build the Base

1. Add onions to the pot.

2. Cook 3–4 minutes until lightly softened.

3. Add garlic and cook 30 seconds.

4. Stir in tomato paste and cook 1 minute.

---

Step 4: Deglaze

1. Pour in beef broth.

2. Scrape the bottom of the pot to release browned bits.

3. Add bay leaves.

---

Step 5: Assemble

1. Return roast to the pot.

2. Arrange potatoes around the meat.

3. Cover with lid.

---

COOKING METHODS

Oven Method (Recommended)

1. Preheat oven to 325°F (165°C).

2. Place covered pot in oven.

3. Cook 3–3½ hours until meat is fork-tender.

---

Stovetop Method

1. Reduce heat to low.

2. Simmer gently, covered, for 3–3½ hours.

3. Turn roast once halfway through.

---

Slow Cooker Method

1. Transfer everything to slow cooker.

2. Cook:

   • LOW: 8 hours

   • HIGH: 4–5 hours

---

Step 6: Rest and Serve

1. Remove bay leaves.

2. Let roast rest 10 minutes before slicing.

3. Spoon broth over meat and potatoes.

---

OPTIONAL GRAVY

1. Remove meat and vegetables.

2. Simmer liquid on stovetop.

3. Thicken with 1 tbsp cornstarch mixed with 1 tbsp water.

---

STORAGE

• Refrigerate leftovers up to 4 days.

• Reheat gently to keep meat tender.

---

VARIATIONS

• Add carrots and celery.

• Use red wine for half the broth.

• Add mushrooms during last hour.