Classic Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 30 mins
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Servings
12 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Classic Pot Roast
Description
This recipe begins by seasoning a 3 to 4-pound boneless beef chuck roast with salt and freshly ground black pepper, then browning it in olive oil in a Dutch oven to create a flavorful crust. Vegetables — baby carrots, thinly sliced onions, and red potatoes cut into chunks — are sautéed to develop mild browning before garlic is added for aroma.
Red wine is used to deglaze the pot, lifting browned bits that enhance flavor depth. Beef broth, tomato paste, thyme, bay leaf, and seasoning are incorporated, and the roast is returned to the pot to braise covered in the oven at 325°F for about four hours until the meat is very tender. The roast is then removed to rest while the savory gravy is prepared by skimming fat from drippings and thickening with flour.
The finished pot roast plate offers well-seasoned, moist beef slices paired with tender vegetables and rich gravy. It serves about 12 people with moderate portions. The dish benefits from slow cooking that breaks down connective tissue, producing a soft, hearty texture and rich flavor.
Storage is convenient: leftovers keep for up to a week refrigerated and can be reheated gently. The recipe also freezes well, ideally with gravy, for up to three months. For best texture, using small red potatoes is advised as they hold shape better than starchier varieties.
Ingredients
- 1 (3 to 4 pound) beef chuck roast see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 8 ounces carrot about 1 1/2 cups (see note 2, baby
- 2 large onion thinly sliced, about 2 cups
- 1 1/2 pounds potato cut into 1-inch pieces (see note 3, red
- 1 cup red wine (I used a Pinot Noir, see note 4)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 prig thyme or 1/2 teaspoon dried, fresh
- 1 bay leaf
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 325 degrees. Pat chuck roast dry and season with salt and freshly ground black pepper all over.
- In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to cutting board or platter.
- To the Dutch oven, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine, deglaze the pan by scraping up brown bits.
- Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and bring to a simmer. Return beef to pot. Cover and bake until meat is tender, about 4 hours. Remove the beef and vegetables (discard bay leaf) and keep warm while making the gravy.
- To make the gravy, pour drippings into a bowl. Allow the fat to rise to the top. Skim off fat and reserve 1/4 cup. In a large saucepan over low heat, add reserved fat. Whisk in flour and stir until the mixture is bubbly. Set aside to cool.
- Measure remaining meat juices and add water until it reaches 2 cups of liquid. Add mixture to saucepan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper. Serve pot roast with vegetables and top with gravy.
Notes
- Chuck roast is preferred for slow cooking; alternatives include brisket or round/ rump roast, sized to fit your Dutch oven capacity.
- Baby carrots can be swapped with peeled and chopped regular carrots; small red potatoes hold shape well.
- Use a dry, lighter red wine such as Pinot Noir; substituting with extra beef or chicken broth is acceptable but affects final flavor.
- Plan ahead: pot roast flavors improve when made a day early; reheat gently in the oven, slow cooker, or on the stove.
- Leftover pot roast freezes well with gravy for up to 3 months; thaw overnight before reheating.
- For shredded meat, pull with forks; slice against the grain for intact pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 381kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 309mg | 13% |
| Potassium | 906mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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