Pat roast dry, then season generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven. Sear roast on all sides until deeply browned.
2. Build the Flavor
Remove roast. Add sliced onion and cook 3 minutes. Add garlic and tomato paste, stir 1 minute. Pour in wine (if using) to deglaze the pot. Scrape the brown bits — flavor! Add beef broth, Worcestershire, thyme, rosemary, and bay leaves.
3. Add the Veggies & Roast
Return roast to the pot. Add carrots, potatoes, and celery around the meat.
4. Cook Low & Slow
Cover and cook:
Oven: 300°F (150°C) for 3.5–4.5 hours
Slow cooker: Low 8–9 hours or High 4–5 hours
Stovetop: Simmer gently for 3–4 hours
Roast should be fork-tender.
5. Optional Gravy
Remove roast and veggies. Simmer cooking liquid until thickened, or whisk in 1 tbsp cornstarch + 2 tbsp cold water.
❤️ Tips for the Best Pot Roast
Chuck roast is the most tender (don’t use lean cuts).
Searing adds huge flavor—don’t skip it.
Cut potatoes large so they don’t turn mushy.
Even better the next day!
If you want, I can also create: ✨ A short Facebook/Instagram caption ✨ A YouTube/TikTok cooking script ✨ A printable blog-ready recipe card
