Pot Roast, But Make It Extra-Flavorful!
There’s something about a good pot roast that just feels timeless. ♡
I love that generations before us were making the same sort of meal on slow Sunday afternoons — beef searing on the stove, root veggies simmering away, the house smelling more delicious by the minute. It’s definitely one of those nostalgic meat-and-potatoes dinners that will never go out of style!
That said, I’m definitely partial to pot roasts that are richly seasoned with layers of rich, savory flavors. So my version adds in a cup of red wine, lots of garlic, a spoonful of tomato paste, and perfectly-balanced mix of thyme, bay, and Worcestershire. The beef turns meltingly tender, the veggies soak up all that savory goodness, the sauce is absolutely irresistible.
I wrote this recipe with traditional Dutch oven instructions, but admit that I probably most often make this one in the Crock-Pot or Instant Pot nowadays. So all options are included below — choose your own adventure and enjoy!