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Embrace the timeless comfort of a Classic Pot Roast, a dish that epitomizes home-cooked warmth and satisfaction. This quintessential family meal, slow-cooked to perfection, features tender, fall-apart beef surrounded by hearty vegetables, all infused with a rich, flavorful gravy. Ideal for a lazy Sunday dinner, special occasion, or any day that calls for a nourishing, fulfilling meal, the Classic Pot Roast is a testament to the beauty of slow cooking. With every bite, you’re treated to a symphony of flavors that only hours in the oven or slow cooker can achieve. Discover the joy of bringing this beloved recipe to your table, creating not just a meal, but a cherished memory.

My journey with the Classic Pot Roast began with a well-worn recipe card from my grandmother’s collection. It was more than just instructions; it was a piece of family history, a story of gatherings, celebrations, and simple, joyous meals shared. I remember the anticipation as the roast cooked, filling the house with its savory aroma, signaling that a feast was near.

The first time I made it on my own, I followed the recipe with reverence, eager to recreate the magic of those family dinners. The result was more than I could have hoped for—a tender, flavorful roast that melted in the mouth, surrounded by vegetables that had absorbed all the rich, meaty goodness. It was a moment of pride and nostalgia, a passing down of culinary tradition that I knew would continue for generations.

Why You’ll Love Classic Pot Roast

  • Deep, Rich Flavors: Hours of slow cooking result in a beef roast that’s succulent and full of flavor.
  • One-Pot Wonder: Minimal cleanup required, as everything cooks together in one pot or slow cooker.
  • Versatile: Easily adaptable to your taste preferences with different herbs, spices, and vegetables.
  • Comfort Food Classic: The perfect meal to warm you up and bring comfort on any day.
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Ingredients Notes For Classic Pot Roast

  • Beef Roast: A chuck roast is ideal for its marbling and flavor, becoming tender and juicy with slow cooking.
  • Vegetables: Carrots, potatoes, and onions are traditional, but feel free to add mushrooms, parsnips, or other root vegetables.
  • Broth and Wine: A combination of beef broth and red wine (optional) adds depth and richness to the gravy.
  • Herbs and Spices: Rosemary, thyme, garlic, and bay leaves complement the beef and vegetables beautifully.

Recipe Steps

  1. Brown the Beef: Start by searing the roast on all sides to develop a rich flavor foundation.
  2. Sauté Vegetables: In the same pot, lightly sauté the onions, carrots, and other vegetables.
  3. Deglaze: Add a splash of broth or wine to lift the browned bits off the bottom of the pot for extra flavor.
  4. Slow Cook: Return the roast to the pot, add the remaining broth, wine, herbs, and spices, and cook slowly in the oven or slow cooker until the beef is tender.
  5. Serve: Once cooked, let the roast rest before slicing. Serve with the vegetables and gravy for a complete, hearty meal.

Storage Options

  • Refrigerate: Keep leftovers in an airtight container for up to 4 days.
  • Freeze: Freeze portions for up to 3 months, ideally separating the meat from the gravy to maintain the best texture upon reheating.


  • Beef chuck roast: 3 to 4 pounds trimmed of excess fat
  • Salt and pepper: to taste
  • Olive oil: 2 tablespoons
  • Onions: 2 quartered
  • Carrots: 4 peeled and cut into large chunks
  • Celery stalks: 2 cut into large chunks
  • Garlic cloves: 4 minced
  • Beef broth: 2 cups
  • Dry red wine: 1 cup optional, can be replaced with additional beef broth
  • Worcestershire sauce: 1 tablespoon
  • Tomato paste: 2 tablespoons
  • Fresh thyme: 2 sprigs
  • Fresh rosemary: 1 sprig
  • Bay leaves: 2
  • Potatoes: 4 peeled and cut into large chunks (optional)
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Preheat the Oven:

  • Preheat your oven to 325°F (165°C).

Season and Sear the Beef:

  • Season the chuck roast generously with salt and pepper on all sides.
  • In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

Sauté the Vegetables:

  • In the same pot, add the onions, carrots, and celery. Sauté for about 5-6 minutes, or until they start to brown. Add the garlic and cook for another minute until fragrant.


  • Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. Stir in the Worcestershire sauce and tomato paste.

Cook the Roast:

  • Return the roast to the pot. Add the thyme, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
  • Cook for about 3 hours, or until the beef is tender enough to pull apart with a fork.

Add Potatoes (Optional):

  • If using potatoes, add them to the pot during the last hour of cooking to ensure they become tender but not mushy.


  • Once the roast and vegetables are tender, remove the pot from the oven. Transfer the roast and vegetables to a serving dish, discarding the thyme, rosemary, and bay leaves.
  • Skim any excess fat from the surface of the cooking liquid. You can serve the liquid as is for a rustic sauce, or boil it down to thicken it. Adjust the seasoning with salt and pepper if needed.
  • Slice the roast against the grain and serve with the vegetables and sauce.

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