Pat roast dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast 3–4 minutes per side, until browned. Remove and set aside.
Sauté aromatics:
In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant.
Stir in tomato paste and cook 1 minute.
Deglaze and add liquids:
Pour in red wine (if using) and scrape up browned bits from the bottom of the pot.
Add beef broth, thyme, rosemary, and bay leaves. Return roast to the pot.
Cook the roast:
Cover with a lid and either:
Oven method: Bake at 325°F (165°C) for 2 ½–3 hours.
Stovetop method: Simmer gently on low heat for 2 ½–3 hours.
Roast is done when fork-tender.
Add vegetables:
Add carrots and potatoes around the roast.
Continue cooking 30–40 minutes until vegetables are tender.
Serve:
Remove roast and vegetables.
Optional: skim fat from cooking liquid, thicken with a cornstarch slurry for gravy.
Slice roast against the grain and serve with carrots, potatoes, and gravy.
💡 Tips
For extra flavor, rub roast with garlic powder, paprika, or dried herbs before searing.
Can be made in a slow cooker: Cook roast on low for 8 hours, adding vegetables in the last 2 hours.
Leftovers make amazing sandwiches or hash the next day.
Add parsnips or turnips for extra depth in flavor.
If you want, I can also give you a slow cooker version of this pot roast that’s “set it and forget it” — perfect for busy weekdays with minimal hands-on time. Do you want me to do that?
