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### Instructions
**1. Sear the Meat**
Season the roast generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
**2. Build the Flavor**
In the same pot, add the chopped onions and garlic. Cook for 2–3 minutes until fragrant. Stir in tomato paste and cook another minute.
**3. Deglaze and Simmer**
Pour in the wine (or broth) to deglaze the pot, scraping up all the browned bits. Return the roast to the pot. Add remaining broth, herbs, carrots, and potatoes.
**4. Slow Cook to Perfection**
Cover and cook in a preheated oven at 300°F (150°C) for 3–4 hours, or until the meat is fork-tender. Alternatively, cook on low in a slow cooker for 8 hours.
**5. Serve with Love**
Remove the herbs and bay leaves. Slice or shred the roast and serve with vegetables and spoonfuls of the rich broth—or thicken it into a gravy for even more comfort.
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### A Family Favorite, Time After Time
This **Classic Pot Roast** isn’t fancy or fussy. It’s not supposed to be. It’s the kind of dependable, heartwarming meal that earns a permanent place in your recipe box. Whether it’s Sunday supper or a special occasion, it’s guaranteed to bring smiles—and second helpings.
So when Grandpa goes for thirds and the grandkids ask, *“Can we have this again next week?”*—you’ll know you’ve found a keeper.
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Let me know if you’d like a printable version or a slow-cooker adaptation of this recipe!
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