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A tender, slow-cooked beef pot roast served with carrots, potatoes, and onions, simmered in savory broth to create a rich and flavorful meal

Classic Pot Roast

A tender, slow-cooked beef pot roast served with carrots, potatoes, and onions, simmered in savory broth to create a rich and flavorful meal that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roast:
  • 3-4 lb beef chuck roast
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 onion chopped
  • 4 cloves garlic smashed
  • 1 cup beef broth
  • 1 cup red wine optional
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
For the Vegetables:
  • 4 large carrots peeled and cut into chunks
  • 4 medium potatoes peeled and quartered
  • 2 celery stalks chopped

Equipment

  • Dutch oven
  • Tongs
  • Meat thermometer
  • Aluminum foil

Method
 

Prepare the Beef
  1. Preheat your oven to 300°F.
  2. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the beef roast on all sides until browned, about 3-4 minutes per side.
  4. Remove the roast and set it aside. In the same pot, add chopped onion and garlic, and sauté until softened, about 2-3 minutes.
  5. Stir in the tomato paste and cook for another minute to develop the flavor.
Braise the Roast
  1. Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 1-2 minutes.
  2. Pour in the beef broth, red wine (if using), Worcestershire sauce, bay leaf, thyme, and rosemary. Stir to combine and bring to a simmer.
  3. Return the roast to the pot, making sure it's partially submerged in the liquid. Cover tightly with a lid or aluminum foil.
  4. Place the Dutch oven in the preheated oven and braise for 2 hours.
Add the Vegetables
  1. After 2 hours, remove the pot from the oven and add the carrots, potatoes, and celery. Stir to combine and ensure the vegetables are submerged in the liquid.
  2. Cover again and return to the oven. Continue cooking for another 1.5-2 hours, until the beef is tender and falls apart easily with a fork.
Rest and Serve
  1. Remove the pot roast from the oven and let it rest for 15 minutes before slicing.
  2. Slice the roast against the grain and serve with the vegetables, drizzling some of the cooking liquid over the top for extra flavor.

Notes

  • Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Reheating: To reheat, place the pot roast and vegetables in a covered dish and warm in the oven at 300°F for 20 minutes, or until heated through.
  • Safety: Make sure the beef reaches an internal temperature of 195-200°F for tender, pull-apart meat. Handle raw meat with care to avoid cross-contamination.