Classic Pot Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Additional Time
1 hr
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Total Time
5 hrs
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Servings
8 servings
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Calories
511 kcal
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Course
Main Course, Dinner
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Cuisine
American
Classic Pot Roast Recipe
Description
The Classic Pot Roast Recipe centers on a large beef chuck roast seasoned and seared to develop a golden crust before roasting in an oven-safe pot. Onions and garlic are sautéed to add aromatic depth, followed by tomato paste and red wine used to deglaze and enhance flavor. Beef stock, fresh thyme, parsley, and bay leaves create a cooking liquid that slowly tenderizes the meat during oven roasting at 325˚F. The result is a moist, fork-tender roast with layers of savory herb and wine undertones.
The method involves bringing the roast to room temperature first for even cooking, searing well, then roasting with vegetables and herbs. This long, slow cooking allows connective tissues to break down, making the meat tender. The pan drippings can be thickened into a sauce if desired. The roast pairs well with rustic sides and vegetables cooked in the same pot for a full meal.
Check doneness with a thermometer aiming for 200-210˚F or roast until the meat is easily pulled apart. Leftovers can be refrigerated for several days or frozen for months and reheated gently, preserving the roast’s juiciness and flavor.
Ingredients
- 4-5 lb beef chuck roast
- 4 tsp salt such as kosher salt, divided. or added to taste, coarse
- 1 1/2 tsp black pepper divided, or added to taste, freshly ground
- 1 Tbsp olive oil or any high-heat cooking oil, light
- 1 yellow onion coarsely chopped, large
- 4 garlic coarsely chopped, cloves
- 3 Tbsp tomato paste
- 1 cup red wine such as Cabernet Sauvignon or Pinot noir, dry
- 6 cups beef stock
- 5-6 carrot peeled and cut into 2-inch pieces, whole
- 2 bay leaf
- 6 thyme fresh sprigs or 1 tsp dried
- 1/2 cup parsley plus more to garnish, coarsely chopped, fresh
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch see notes, or flour
Instructions
How to Make Pot Roast
- Prepare the Roast - Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast - Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies - Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake - Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
How to Thicken the Sauce
- Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
- Option 1: Cornstarch & Water - Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
- Option 2: Flour and butter - Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.
Notes
- Let the roast sit uncovered at room temperature for 1 hour before cooking for even heat distribution.
- Check the internal temperature; pot roast is done when it reaches 200-210˚F or is pull-apart tender.
- Baking times vary by weight: 2.5-3 hours for 3 lbs, 3-3.5 hours for 4 lbs, and 3.5-4 hours for 5-6 lbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat slowly on the stovetop to maintain moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 7oz | |
| Calories | 511kcal | 26% |
| Carbs | 12g | |
| Protein | 48g | 96% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1780mg | 74% |
| Potassium | 1326mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6846IU | 137% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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