Pot Roast Recipe
User Reviews
5.0
5,451 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
4 hrs 25 mins
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Total Time
4 hrs 35 mins
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Servings
8 servings
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Calories
418 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pot Roast Recipe
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This pot roast is slow-cooked with potatoes and veggies to savory, tender perfection.
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4,088 people made thisSave this
3,270 people saved thisIngredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast or rump roast
- 1 large onion chopped, or two small onions
- 4 carrots cut into 2-inch pieces
- 2 ribs celery cut into 1 ½-inch pieces
- 1 pound baby potatoes or chopped red potatoes
- 2 cups beef broth or as needed
- 1 cup red wine *see note
- 4 cloves garlic coarsely chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
For the Gravy
- flour or cornstarch, see notes
- butter optional
Instructions
- Preheat oven to 300°F.
- Season roast with salt and pepper.
- In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
- Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
- Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
Notes
- Red wine can be replaced with additional beef broth. Any dry red wine can be used—it doesn’t have to be expensive to add great flavor. I often use Cabernet Sauvignon as I have it on hand, but you can use Malbec, merlot, or Cabernet franc among others.
- To Make Gravy:
- To make gravy with a roux, add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
- Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.
- Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
- Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
- Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
- Season with salt & pepper to taste.
Nutrition Information
Show Details
Calories
418
(21%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
282mg
(12%)
Potassium
1119mg
(32%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
5171IU
(103%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418 | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 282mg | 12% |
| Potassium | 1119mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5171IU | 103% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
5,451 reviews
Excellent
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