Classic Pot Roast Recipe (Stove Top, Crock-Pot, & Instant Pot)

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  4 lbs Beef Chuck Roast
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  1.5 tbsp 1½ tablespoons kosher salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  1 tsp 1 teaspoon freshly cracked black pepper
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  1 tsp Italian seasoning
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  2 tbsp Tomato Paste
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  1 tbsp Brown sugar
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  2 cup Low Sodium Beef Broth
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  1 cup Wine, Red, Table
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  4 Thyme, Fresh(3g)
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  3 Carrots(183g)
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  0.8 lbs Potato, Baby
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  Parsley, Fresh

Instructions

1. 1Pat the beef chuck roast dry and season all over with salt and pepper.
2. 2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef and cook 10–12 minutes, turning occasionally, until deeply browned on all sides. Transfer to a plate.
3. 3Add the diced onion to the pot and cook over medium-high heat for 4–5 minutes, stirring occasionally, until softened and translucent. Add the fresh garlic and cook 1 minute more until fragrant. If the pot bottom browns too quickly, add ¼ cup beef broth and scrape up the browned bits.
4. 4Stir in the Italian seasoning, tomato paste, and brown sugar until combined. Add the beef broth, red wine, and fresh thyme sprigs. Return the beef to the pot along with any accumulated juices. Bring to a simmer over medium-high heat and cook 5 minutes, then cover with a lid.
5. 5Reduce heat to medium-low and simmer covered for 90 minutes, until the beef begins to soften. Add the carrots and baby potatoes, stir to distribute, and continue simmering covered for 60 minutes more, until the beef shreds easily with a fork and the potatoes are fork-tender.
6. 6Remove and discard the thyme sprigs. Let the pot roast cool for 5 minutes, then divide evenly into 6 airtight containers while hot, ensuring each portion includes beef, vegetables, and broth.
7. 7Top each container with fresh parsley just before serving, or store parsley separately and add when reheating.