Classic Pot Roast

Pot roast—there’s nothing quite like it, is there? Pot roast is a comforting classic. Meaty, rib-sticking, down-home food that soothes and satiates. Oh, and guess what? It’s easy, too. While pot roast feels like an occasion—a big piece of meat, braising all afternoon in a Dutch oven always feels like quite a celebration—there’s nothing to it, really. Time, heat and a good hunk of chuck meat are all it takes to make the very best pot roast ever. We’ll teach you how it’s done!

3 Cooking Methods - Oven, Slow Cooker or Instant Pot

PREP: 10 mins
TO COOK:
OVEN: 2 hrs 50 mins - SLOW COOKER: HIGH: 6 hrs, or LOW: 8-9 hrs. - INSTANT POT: approx. 1 hr 40 mins

1 (4-pound) beef chuck roast, fat trimmed

1½ tablespoons kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, cut into ½ -inch-thick slices

6 garlic cloves, roughly chopped

1 teaspoon freshly cracked black pepper

1 teaspoon Italian seasoning

2 tablespoons tomato paste

1 tablespoon brown sugar

2 cups beef stock, plus more as needed

1 cup light red wine, such as cabernet sauvignon or pinot noir

4 sprigs fresh thyme

3 large carrots, peeled and cut into 2-inch pieces

¾ pound new or baby potatoes, halved

Chopped fresh parsley for serving

Directions at themodernproper.com

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