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  "generatedAt": "2026-09-01T21:18:40.730Z",
  "origin": "https://guddish.com",
  "page": "https://guddish.com/pot-roast.html",
  "dish": {
    "key": "pot-roast",
    "label": "Pot Roast"
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  "guddish": {
    "name": "GüdDish Pot Roast",
    "url": "https://guddish.com/pot-roast.html",
    "yield": "6 servings",
    "times": {
      "prepMin": 25,
      "cookMin": 195,
      "totalMin": 220
    },
    "ingredients": [
      "2 yellow onions, chopped",
      "2 cups low-sodium beef broth",
      "3 tbs olive oil or neutral oil",
      "2 tsp ground black pepper",
      "2 tbs kosher salt",
      "3 tbs olive oil or neutral oil",
      "5 garlic ground cloves, smashed or minced",
      "4 lb beef chuck roast",
      "3 carrots, cut into chunks",
      "3 sprigs fresh thyme",
      "2 bay leaves",
      "2 celery ribs, chopped"
    ],
    "steps": [
      {
        "n": 1,
        "text": "Pat the beef chuck roast dry. Season generously on all sides with kosher salt and black pepper. Be honest with the salt. This is a big piece of meat."
      },
      {
        "n": 2,
        "text": "Heat oil in a Dutch oven or heavy pot over medium-high heat until it shimmers. Brown the roast on all sides until the crust is deep brown, not pale. Move the meat to a plate. Keep the fat and the browned bits in the pot. That crust is most of the sauce later."
      },
      {
        "n": 3,
        "text": "Lower the heat to medium. Add the onion, carrot, celery, and garlic to the pot and cook until soft and lightly browned, about 6 to 8 minutes."
      },
      {
        "n": 4,
        "text": "Splash in a little of the broth and scrape up every browned bit from the bottom of the pot."
      },
      {
        "n": 5,
        "text": "Return the roast to the pot. Add enough beef broth to come about halfway up the sides of the meat. Tuck in the thyme and bay leaves. The meat should not be swimming."
      },
      {
        "n": 6,
        "text": "Cover and cook in a 300 to 325°F oven until a fork slides into the thickest part with no fight, usually 3 to 3½ hours for a 3 to 4 pound roast. If you prefer the slow cooker, do the same sear and aromatics, then cook on low 8 to 10 hours."
      },
      {
        "n": 7,
        "text": "Transfer the roast to a board and tent loosely. Skim fat from the braising liquid. Reduce the juices a few minutes on the stove if you want them thicker. Salt to taste."
      },
      {
        "n": 8,
        "text": "Serve the pot roast with the braising vegetables and plenty of sauce."
      }
    ]
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      "name": "Slow Cooker Roast with Potatoes and Carrots",
      "site": "lilluna.com",
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      "name": "Instant Pot Pot Roast (with the BEST gravy!)",
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        "source": "Allrecipes",
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        "source": "Serious Eats, Simply Recipes, The Kitchn, and the rest of the Dotdash Meredith network",
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