Serve hot with crusty bread or over rice.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the oven to preserve tenderness.
Variations
Add parsnips, turnips, or celery for extra flavor.
Use red wine along with beef broth for a richer sauce.
Slow cook in a crockpot for 6–8 hours on low for ultimate tenderness.
FAQ
Can I use a different cut of beef?
Yes, brisket or short ribs also work well for slow-cooked pot roast.
Can this be made in the oven?
Absolutely! Cover the pot and bake at 325°F (160°C) for 3–3.5 hours.
How do I make the vegetables more flavorful?
Sauté them lightly with the onions and garlic before adding to the broth, or roast separately for deeper caramelization.
