Slow-Roasted Pot Roast

Ingredients

• 3 lb beef chuck roast
• 1 lb carrots, cut into large chunks
• 1 lb yellow potatoes, halved or quartered
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 2 cups beef broth
• 0.5 cup dry red wine (optional)
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary or thyme
• 2 tbsp olive oil
• Salt and black pepper to taste

Method

1. Preheat your oven to 300°F (150°C). Season the beef generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 5 minutes per side until a deep brown crust forms. Remove and set aside.
3. Add the onion and garlic to the pot, sautéing for 2 minutes. Stir in the tomato paste and cook for 1 minute. Pour in the red wine to deglaze, scraping up the browned bits from the bottom.
4. Return the beef to the pot. Add the beef broth and fresh herbs. Cover tightly and roast in the oven for 2 hours.
5. Remove the pot from the oven and add the carrots and potatoes. Cover and roast for another 60-90 minutes until the beef is fork-tender and the vegetables are soft. Let rest for 10 minutes before serving.

The Story & Tips

Pot roast is the ultimate expression of slow-cooked comfort—a dish that turns a tough cut of meat into something succulent and fork-tender. This 'Like A Breeze' version is designed to be a set-it-and-forget-it masterpiece, relying on a low oven temperature and a rich, aromatic braising liquid to do the work for you.

The secret to a deep, savory gravy is the initial sear. By browning the beef thoroughly on all sides, you create a layer of flavor that seasons the entire pot. We also use a touch of red wine and tomato paste to deglaze the pan, unlocking the 'fond' (those browned bits) and integrating them into the sauce for a professional-level depth.

We add the vegetables halfway through the roasting process to ensure they are perfectly tender but not mushy. It’s a complete, balanced meal in a single pot that fills your home with a sense of warmth and tradition. It’s simple, soulful, and a true kitchen classic. Serve it in large, comforting bowls with plenty of the savory red wine gravy.

Equipment

• Large Dutch oven or heavy oven-safe pot
• Tongs
• Wooden spoon
• Measuring cups and spoons

Substitutions

• potatoes: Use parsnips or turnips for a different root vegetable profile.
• red wine: Substitute with extra beef broth and a tablespoon of balsamic vinegar.
• beef chuck roast: Use bottom round or brisket, though chuck roast provides the best fat-to-meat ratio for slow roasting.

Serving suggestions

• Serve in deep bowls with plenty of the savory gravy.
• Add a side of crusty bread for dipping into the sauce.
• Garnish with fresh parsley for a pop of color and freshness.

Storage

Store in an airtight container for up to 4 days. Like all braised dishes, the flavors only improve the next day. Reheat gently on the stovetop or in the microwave.