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How To Cook Pot Roast

All you need to know about: How To Cook Pot Roast.

How To Cook Pot Roast

Pot roast is a classic comfort food favorite for many families and can be a great way to feed a large group. Whether you’re preparing pot roast for a special occasion or just a regular weeknight dinner, the following guide will help you learn how to cook the perfect pot roast.


– 3-5 lb chuck roast
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 large onion, chopped
– 2 carrots, chopped
– 2 stalks celery, chopped
– 1/2 teaspoon thyme
– 1/2 teaspoon rosemary
– 4 cups beef broth
– 2 tablespoons tomato paste
– Salt and pepper to taste


1. Preheat the oven to 325°F.

2. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat.

3. Season the chuck roast with salt and pepper, then place in the pan and brown on all sides, about 3-4 minutes per side.

4. Remove the roast from the pan and set aside.

5. Add the garlic, onion, carrots, and celery to the pan and sauté until the vegetables are softened, about 5 minutes.

6. Add the thyme, rosemary, beef broth, and tomato paste and stir to combine.

7. Place the roast back into the pan and bring the mixture to a boil.

8. Cover and transfer the pan to the preheated oven.

9. Roast for 2½ to 3 hours, or until the meat is fork-tender.

10. Remove the roast from the pan and let rest for 10-15 minutes before slicing.

11. Serve with the vegetables and pan juices.


– Make sure to brown the meat on all sides to give it a nice flavor and color.

– Use a meat thermometer to make sure the roast is cooked to the right temperature (145°F for medium-rare, 160°F for medium, and 170°F for well-done).

– If the pan juices are too thin, turn up the heat to 375°F and roast uncovered for the last 30 minutes of cooking.

– If the pan juices are too thick, add a few tablespoons of water or broth to thin it out.

– Leftovers can be stored in the refrigerator for up to 4 days.

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