Classic Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
944 kcal
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Course
Main Course
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Cuisine
American
Classic Pot Roast
Description
This Classic Pot Roast builds depth by first searing the seasoned chuck roast to brown all sides, locking in juices and creating fond for flavor. After deglazing the pan with beef stock and red wine, the roast simmers slowly with onions, garlic, and tomato paste in a Dutch oven. The cooking liquid is thickened slightly by flour and enriched with Worcestershire sauce and herbs, resulting in a savory sauce that complements the tender beef.
The red potatoes and carrot chunks added cook through with the roast, becoming tender while soaking up the rich sauce. The low and slow cooking method breaks down the chuck roast’s connective tissue, producing a moist and flavorful texture. The final dish is hearty and suitable for a filling main course.
Pot roast can be refrigerated covered and reheated gently, with leftovers tasting even better the next day. The recipe warns that some prefer a thicker gravy; this can be achieved by reducing the sauce or adding a flour-water slurry. When searing, avoid burnt fond by checking flavor of pan sauce before adding back to stock.
Ingredients
- 4 pound (1.8kg) chuck roast tied
- 2 1/2 teaspoons (16g) salt fine sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons (30ml) neutral oil such as avocado, vegetable, etc.
- 1/4 cup (60ml) olive oil
- 2 large onion cut into large pieces, yellow
- 8 cloves garlic chopped
- 3 tablespoons (45g) tomato paste
- 1/4 cup (32g) all-purpose flour
- 1 1/2 cups (360ml) red wine dry
- 2 cups (480ml) beef stock divided, low-sodium
- 2 large bay leaf
- 2 tablespoons (30ml) Worcestershire sauce
- 10 prigs thyme tied
- 1 1/2 pounds (680g) red potato cut into large chunks, or small yellow potatoes
- 2 pounds (908g) carrot cut into 3-inch chunks
- 3 tablespoons Italian flat-leaf parsley for garnish, minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325°F and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
- Heat a large pan to medium heat. Pat the chuck roast dry with paper towels then season with salt and pepper. Add the neutral oil to the pan along with the chuck roast. Sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.
- Add a 1/2 cup of beef stock to the pan and scrape off all of the browned bits. Taste the sauce to make sure it's not burnt. If it is, discard, otherwise pour the pan sauce into the same vessel as the remaining beef stock and set aside.
- Heat a large Dutch oven to medium heat, add the olive oil and onions along with a pinch of salt, and cook until translucent (about 10 minutes). Add the garlic and cook for another 2 minutes or until fragrant.
- Add the tomato paste and cook for 3 minutes then add the flour and mix until all of the white specks have vanished (about 1 minute).
- Add the red wine, beef stock, thyme, bay leaves, and Worcestershire sauce to the pot and bring to a boil while stirring to break up any flour clumps. Boil for 2 minutes then turn off the heat and add the roast back to the pot and cover. Place into the oven to roast.
- After 1 1/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return to the oven for another 2 to 2 1/2 hours or until the meat reaches an internal temperature of 200-210°F.
- Place the pot roast and veggies on a plate and tent with foil. Remove and discard the bay leaves and thyme bundle from the Dutch oven.
- To de-grease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.
- The sauce will usually be quite thick from the added flour, but for an even thicker sauce, simply use an immersion blender to blend the softened onions and a few potatoes. Alternatively, heat just the pot with the sauce over medium-high heat to reduce until the sauce coats the back of a wooden spoon. Or make a slurry of 2 tablespoons flour and 1/4 cup of water. Pour into the simmering sauce and stir for a few minutes until adequately thickened.
- The roast can be shredded or cut into chunks and mixed with the sauce. Any large pieces of fat can be discarded right before serving. Season the carrots and potatoes with salt and pepper to taste and garnish with parsley. Enjoy!
Notes
- Chuck roast's fat content makes it ideal for pot roast, but leaner roasts may be used with adjustments.
- Deglaze searing pan carefully; discard the liquid if it tastes burnt to avoid off-flavors.
- Pot roast flavors improve after resting overnight when refrigerated covered.
- Leftovers can be stored in the refrigerator and reheated within three days.
- For thicker gravy, reduce the sauce by boiling or add a slurry of flour and water as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 944 kcal
% Daily Value*
| Calories | 944kcal | 47% |
| Carbohydrates | 46.6g | 16% |
| Protein | 105.9g | 212% |
| Fat | 30g | 46% |
| Saturated Fat | 9.8g | 49% |
| Cholesterol | 305mg | 102% |
| Sodium | 1260mg | 53% |
| Potassium | 2115mg | 45% |
| Fiber | 8.6g | 34% |
| Calcium | 109mg | 11% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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