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Classic Pot Roast Recipe
5 from 525 votes

Classic Pot Roast Recipe

This Classic Pot Roast features a beef chuck roast slow-cooked with fresh aromatics including onions, leeks, garlic, and herbs like thyme and parsley, all braised in red wine, tomato paste, and beef stock. Root vegetables such as Yukon Gold potatoes, carrots, celery, parsnips, and rutabaga are included for a hearty and flavorful meal. The result is tender meat with rich sauce and perfectly cooked vegetables.

Prep Time
30 mins
Cook Time
4 hrs 30 mins
Servings: 6
Calories: 821 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 3 ½ to 4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 yellow onion peeled julienne
  • 2 leek white and yellow parts only, thinly sliced and rinsed
  • 6 garlic thinly sliced, cloves
  • 1 cup red wine
  • 3 tablespoons tomato paste
  • 6 cups beef stock
  • 2 bay leaf
  • 8 to 10 thyme sprigs, fresh
  • 8-10 parsley fresh, stems with leaves
  • 2 pounds Yukon Gold potato baby size
  • 6 carrot peeled, regular or 10 baby tri-colored, cut into 2” pieces
  • 4 celery ribs cut into 2” pieces
  • 2 parsnip cut into 2” inch pieces, peeled
  • 1 rutabaga peeled, cut into 1” cubes
  • 1/2 beurre manié recipe
  • Worcestershire sauce to taste
  • 1 tablespoon red wine vinegar
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste
  • parsley optional, finely minced for garnish

Instructions

    Cup of Yum
  1. Generously season the beef on all sides with salt.
  2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
  3. Remove the beef from the fridge and season with pepper on all sides.
  4. Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
  5. Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.
  6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
  7. Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
  8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
  9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.⅘
  10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
  11. Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
  12. With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
  13. Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
  14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
  15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
  16. Add the beef back to the pot and serve.

Notes

  • The roast can be seasoned and refrigerated uncovered for 12 to 48 hours before cooking to improve flavor.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw for one day before reheating.
  • Reheat portions gently over low heat, stirring occasionally to warm thoroughly.
  • Any large pot or Dutch oven suitable for slow cooking can be used; vegetables do not need to be fully submerged in liquid.

Nutrition Information

Calories 821kcal (41%) Carbohydrates 59g (20%) Protein 62g (124%) Fat 36g (55%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 19g (95%) Trans Fat 2g (100%) Cholesterol 183mg (61%) Sodium 828mg (35%) Potassium 2764mg (59%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 10927IU (219%) Vitamin C 67mg (74%) Calcium 186mg (19%) Iron 10mg (56%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 821

% Daily Value*

Calories 821kcal 41%
Carbohydrates 59g 20%
Protein 62g 124%
Fat 36g 55%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 19g 95%
Trans Fat 2g 100%
Cholesterol 183mg 61%
Sodium 828mg 35%
Potassium 2764mg 59%
Fiber 10g 40%
Sugar 13g 26%
Vitamin A 10927IU 219%
Vitamin C 67mg 74%
Calcium 186mg 19%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.