Classic Sunday Pot Roast (Tender + Juicy)

🍽️ Classic Sunday Pot Roast (Tender + Juicy)

Ingredients

• 3–4 lb beef chuck roast

• 2–3 tbsp olive oil

• Salt & black pepper (be generous)

• 1 onion, sliced

• 3–4 cloves garlic, minced

• 2 cups beef broth

• 1 cup beef stock or water

• 2 tbsp Worcestershire sauce

• 1 tbsp soy sauce (secret depth 👀)

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• 2 tbsp cornstarch + 2 tbsp water (optional, for thicker gravy)

Instructions

1. Season & sear
   Pat roast dry. Season heavily with salt and pepper.
   Heat oil in a heavy pot or Dutch oven over medium-high. Sear roast 3–4 minutes per side until deeply browned.

2. Build the flavor
   Remove roast. Add onions to the pot and cook until soft and lightly caramelized.
   Add garlic and tomato paste; cook 1 minute.

3. Deglaze & braise
   Pour in beef broth, Worcestershire, soy sauce, thyme, rosemary, and bay leaf. Scrape up the browned bits.
   Return roast to the pot.

4. Slow cook

   • Oven method (best): Cover and cook at 300°F (150°C) for 3–4 hours

   • Slow cooker: 8 hours on low
     Roast is done when it pulls apart easily with a fork.

5. Make the gravy
   Remove roast and rest it.
   Optional: whisk cornstarch slurry into simmering liquid until thick and glossy.

6. Serve
   Slice or shred the beef and smother with that dark, silky gravy.

🥔 Perfect Pairings

• Mashed potatoes (non-negotiable)

• Buttered egg noodles

• Amish white bread (👀 yes, that one you asked about earlier)

🔥 Pro Tips

• Chuck roast only — lean cuts won’t shred like this.

• Low and slow is the magic.

• Even better the next day.

If you want a pressure cooker version, Amish-style pot roast, or one with carrots & potatoes cooked right in, I’ve got you.