Classic Pot Roast Recipe

Classic Pot Roast

Classic Pot Roast Recipe


  • 3 lb of chuck roast, shoulder cut
  • 2 tbsp of olive oil
  • table salt and black pepper, to taste
  • 1 onion, chopped
  • fresh thyme
  • 2 tbsp of all-purpose flour, cassava flour
  • 2 bay leaves
  • 3 cloves of garlic, pressed or minced
  • 1 tbsp of tomato paste
  • fresh cilantro or parsley
  • 2 lb of small yellow potatoes
  • 1 lb of carrots, chunks
  • 2 cups of beef broth


Start by sprinkling the meat with pepper and salt on all sides.

Then heat the oil in a large pot or a dutch oven. To seal in moisture and flavor, then brown the roast on all sides (approximately 16 minutes). Then place on a plate to cool.

And add garlic and onions to the remaining fat in the saucepan then cook until onions are transparent (approximately for 3 to 4 minutes).

After that, add the tomato paste, then followed by the flour. The flour will absorb all of the oil/moisture at this stage. 

And add beef broth, then a couple of sprigs of fresh thyme, then bay leaves.

And reintroduce the beef to the pot. And carrots then potatoes should be placed around the steak in the stew. Then cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

Garnish with cilantro or fresh parsley before serving. And ENJOY !!

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