Old-Fashioned Pot Roast with Potatoes & Onions
Ingredients (serves 4–6):
3–4 lbs beef chuck roast
4–5 medium potatoes, peeled and cut into chunks
2 large onions, sliced
3 cloves garlic, minced
2 cups beef broth (or enough to partially cover the meat)
2 tbsp vegetable oil or olive oil
1 tsp salt (or to taste)
1 tsp black pepper
1 tsp dried thyme (optional)
1 tsp paprika (optional)
2 tbsp flour (optional, for thickening gravy)
Instructions
Prep the roast
Pat the beef roast dry with paper towels.
Season generously with salt, pepper, and paprika.
Sear the meat
Heat oil in a large skillet or Dutch oven over medium-high heat.
Sear the roast on all sides until browned (about 4–5 minutes per side).
Remove the roast and set aside.
Prepare the vegetables
In the same pot, sauté onions and garlic until slightly softened (2–3 minutes).
Assemble the pot roast
Place the roast back in the pot.
Surround it with the potato chunks.
Sprinkle thyme over everything.
Pour beef broth over the roast and potatoes—it should come halfway up the meat.
Cook low and slow
Cover and simmer on low heat on the stove for 3–4 hours or in a preheated oven at 325°F (160°C) for 3–4 hours.
The meat should be tender enough to pull apart with a fork.
Optional gravy
Remove the meat and veggies.
Mix 2 tbsp flour with 1/4 cup water and stir into the remaining liquid in the pot.
Simmer 5–10 minutes until thickened.
Serve
Slice or shred the pot roast.
Serve with potatoes, onions, and pour the gravy over top.
This recipe gives you that classic old-fashioned flavor—soft, juicy roast with melt-in-your-mouth potatoes and sweet onions.
