This is my classic, perfectly tender, best pot roast recipe! It cooks low and slow with plenty of carrots and potatoes on the side. I also include instructions for the slow cooker or instant pot, if you prefer to use those instead.
Ingredients
2-3 lbs (1-1.4 kg) chuck roast
Salt and ground black pepper for seasoning
2 Tablespoons avocado or olive oil
3 Tablespoons (42 g) butter divided (salted or unsalted)
1 large onion cut into thick wedges
1 ½ Tablespoons minced garlic
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon table salt
½ teaspoon ground black pepper
¼ cup (60 ml) red wine vinegar
2 cups (473 ml) beef broth
2 dried bay leaves
1 ½ lbs (680 g) potatoes cut into 1 ½” pieces (see note)
1 lb (453 g) carrots cut into 2” sticks (or 1 lb baby carrots)
Parmesan cheese and parsley for garnish optional
Instructions
Preheat oven to 325F (160C) and arrange a rack to the center of the oven (make sure your covered Dutch oven will fit in there).
Pat meat dry with paper towels then season all over with salt and pepper.
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