Simple Pot Roast Recipe (That Actually Falls Apart Right)

This simple pot roast recipe is the kind of dish that makes your whole place smell incredible and has everyone thinking you spent all day in the kitchen — you didn't. We're keeping it real with a cheap chuck roast, some pantry aromatics, and a low-and-slow cook that does all the heavy lifting for you. Miami style means we're throwing in a little sofrito energy and some Worcestershire for depth, because plain is boring and you deserve better.

Ingredients

• 3 to 3.5 lbs bone-in or boneless beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil or vegetable oil
• 1 large yellow onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 5 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth (or 2 cups water plus 2 bouillon cubes)
• 3 medium carrots, cut into 2-inch chunks
• 3 medium potatoes, cut into 2-inch chunks
• 2 fresh thyme sprigs or 1 teaspoon dried thyme
• 1 bay leaf

Instructions

1. 1Pull your chuck roast out of the fridge about 30 minutes before cooking so it can come closer to room temperature — this helps it cook more evenly. Pat it completely dry with paper towels. Dry meat = better sear, and a good sear is where all that flavor starts.
2. 2Mix together the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub that seasoning all over every surface of the roast. Don't be shy — get in there.
3. 3Preheat your oven to 300°F. Heat the oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Once it's shimmering hot, sear the roast for about 3 to 4 minutes per side without moving it, until you get a deep brown crust on all sides. This is not the time to rush. Remove the roast and set it aside.
4. 4Lower the heat to medium. In the same pot with all those good brown bits, add the onion and green bell pepper. Cook for about 4 minutes, stirring occasionally, until softened. Add the smashed garlic and cook one more minute until fragrant.
5. 5Push the vegetables to the side and add the tomato paste directly to the center of the pot. Let it cook and caramelize for about 2 minutes, stirring it around. This step adds a deep, rich flavor you don't want to skip.
6. 6Pour in the Worcestershire sauce and beef broth, scraping up all those browned bits from the bottom of the pot — that's pure flavor right there. Stir everything together.
7. 7Nestle the seared roast back into the pot. The liquid should come about halfway up the sides of the meat. Tuck the carrots, potatoes, thyme, and bay leaf around the roast.
8. 8Cover the pot tightly with its lid and transfer to the oven. Cook at 300°F for 3 to 3.5 hours, until the meat is fork-tender and starting to fall apart. Check it around the 2.5 hour mark — every roast is a little different.
9. 9Carefully remove the pot from the oven. Discard the bay leaf and thyme sprigs. Shred the meat gently with two forks right in the pot so it soaks up all that braising liquid. Taste the liquid and adjust salt if needed. Serve the meat and vegetables with plenty of that braising juice spooned over the top.