Classic Pot Roast

Pot roast in a pot with baby potatoes and carrots.

Classic Pot Roast is the ultimate comfort food, fork tender beef and vegetables melt in your mouth, and are topped with rich gravy, all cooked low and slow for deep, belly filling flavor.

Course Entrees

Cuisine American

Keyword chuck roast, one pot meal, pot roast

Prep Time 10

Cook Time 4

Servings servings

Calories 538kcal

Author Wendie Williams

Ingredients

3-4 pound beef chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup oil divided vegetable or avocado
1 large white onion cut into chunks
1 pound creamer potatoes
2 pounds carrots peeled and cut into chunks
6 cloves garlic minced
2 tablespoons tomato paste
3 tablespoons flour
2 cups beef broth
1 cup red wine see notes
2 tablespoons Worcestershire sauce
2 bay leaves
4 sprigs of fresh thyme
2 sprigs of rosemary

Instructions

Preheat your over to 300 degrees
Place your chuck roast on a cutting board and pat dry with a paper towel. Season both sides of the roast with salt and pepper.
Heat the 2 tablespoons of the oil in a large skillet or Dutch oven on medium high heat and sear until browned (about 4-5 minutes) flip and sear the other side. Remove to a plate.
Add the remaining oil into the skillet and add in the onion and carrots and cook for 2-3 minutes just to get some color. Then add in the garlic and cook another 30 seconds.
Stir in the tomato paste and cook another 2-3 minutes to release the flavors.
Sprinkle in the flour, stir and cook another minute.
Pour in the beef broth, red wine, Worcestershire sauce and mix until combined.
Place the chuck roast into the sauce and add the potatoes around the edges. Along with the thyme, rosemary and bay leaves.
Place the lid on or cover tightly with aluminum foil. Bake for 3-4 hours. The beef will easily pull apart when it done.

Notes

If you don’t have a deep pot or Dutch oven. Transfer everything to a deep casserole dish and cover with a couple of layers of aluminum foil. I recommend placing it on a baking sheet to catch any spills.

Searing can be skipped but it creates a rich, caramelized crust that deepens the overall flavor. it creates a rich, caramelized crust that deepens the overall flavor.

Store leftovers in the cooking liquid to keep the meat moist for 3-4 days. Freeze it in an airtight, freezer-safe container for up to three months.

Nutrition