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Good Life Blu

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Pot roast

Pot Roast – GoodLifeBlu
DinnerComfort FoodOne PotFamily Favorite

The Sunday Pot Roast That Fills the House

Low and slow. Tender enough to pull apart with a fork. Vegetables soaked in rich, beefy broth. This is what Sunday dinner was made for.

Prep
20 min
Cook
3–4 hrs
Serves
6–8
Est. Cost
~$20

Some meals are about more than food. The smell of pot roast filling the house on a Sunday afternoon — that's a feeling. That's a memory being made. Cook it slow. Let it do its thing.

— Blu
✦ ✦ ✦

Ingredients

The Roast
Chuck roast3–4 lbs
Salt and black peppergenerously
Olive oil2 tbsp
Aromatics & Vegetables
Yellow onion, quartered1 large
Garlic cloves, smashed6 cloves
Carrots, cut in chunks4 large
Potatoes, halved1.5 lbs
Celery stalks, chopped3 stalks
The Broth
Beef broth2 cups
Worcestershire sauce2 tbsp
Tomato paste2 tbsp
Fresh thyme sprigs4 sprigs
Fresh rosemary2 sprigs
Bay leaves2 leaves
✦ ✦ ✦

Steps

  • 01Preheat oven to 325°F. Pat roast completely dry with paper towels. Season aggressively on all sides with salt and pepper.
  • 02Heat oil in a large Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned. Don't rush this — the crust is where the flavor lives. Remove and set aside.
  • 03In the same pot, add onion and celery. Cook 3 minutes. Add garlic and tomato paste, stir 1 minute. Pour in broth and Worcestershire, scraping up all the brown bits from the bottom.
  • 04Return roast to the pot. Add thyme, rosemary, and bay leaves. Liquid should come about halfway up the roast. Cover tightly and place in oven.
  • 05Cook for 2 hours. Add carrots and potatoes around the roast. Cover and cook another 1–1.5 hours until beef is fork-tender and vegetables are soft.
  • 06Remove roast and rest 10 minutes. Discard herb stems and bay leaves. Slice or pull apart the beef and serve with vegetables and all that beautiful broth spooned over the top.
✦ ✦ ✦

Blu's Tips

🥩
Chuck is King
Don't use a lean cut. Chuck roast has the fat and collagen that breaks down into tenderness. That's the whole point.
🔥
Sear for Real
Get your pan screaming hot. A pale sear is a missed opportunity. That crust = flavor you can't add back later.
⏱️
Low & Slow Wins
Rushing this at higher heat makes tough meat. 325°F and patience is the whole recipe.
🍲
Slow Cooker Version
Sear first, then transfer everything to a slow cooker. Low for 8 hours or high for 5 hours. Just as good.
✦ ✦ ✦
Storage & Leftovers
Fridge
4 days airtight
Freezer
3 months
Reheat
Low heat with broth

Pot roast tastes even better the next day. Make it Sunday — eat it Monday. That's the GoodLifeBlu move. — Blu

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