Here’s a recipe for a Classic Pot Roast that’s tender, flavorful, and perfect for a comforting meal.
Ingredients
- For the roast:
- 3–4 lb (1.5–2 kg) chuck roast
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 large onion (quartered)
- 3–4 garlic cloves (minced)
- 4 medium carrots (peeled and cut into chunks)
- 3 medium potatoes (quartered)
- 2 cups beef broth
- 1 cup red wine (optional, substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- For the slurry (optional, to thicken gravy):
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prep the roast
Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides. - Sear the meat
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside. - Cook the aromatics
In the same pot, add onions and garlic. Sauté for 2–3 minutes until softened. - Deglaze the pot
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes. - Assemble the pot roast
Add the seared roast back to the pot. Surround it with carrots and potatoes. Pour in beef broth, tomato paste, thyme, rosemary, and bay leaves. - Cook
- Oven Method: Cover the pot with a lid and roast in a preheated oven at 325°F (165°C) for 3–4 hours, or until the meat is fork-tender.
- Stovetop Method: Cover and simmer over low heat for 3–4 hours, checking occasionally to ensure there’s enough liquid.
- Slow Cooker Method: Transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
- Thicken the gravy (optional)
Once the roast is done, remove the meat and vegetables. Mix the cornstarch and cold water into a slurry. Add it to the cooking liquid, simmering until the sauce thickens. - Serve
Slice or shred the pot roast and serve with the vegetables and gravy.
Tips for Success
- For extra depth of flavor, add a splash of balsamic vinegar or Worcestershire sauce.
- Use Yukon gold or red potatoes, which hold their shape better during cooking.
- Leftovers taste even better the next day!
Enjoy your delicious Classic Pot Roast!
