Classic Pot Roast

There’s nothing like a classic pot roast to bring the family together for a cozy, comforting meal!

As the roast gently braises in the oven for hours, it becomes melt-in-your-mouth tender. 

Carrots, potatoes, onions, red wine, garlic, and a rich, beefy gravy round out this one-pot wonder.

Pot roast is perfect for Sunday dinners, special occasions, or when you’re craving comfort food. While it takes patience, this homemade recipe is 100% worth the effort.

Why You’ll Love This Classic Pot Roast

Comfort Food: This hearty, satisfying pot roast is the ultimate comfort food, perfect for cozy family dinners or special occasions.

Savory Delight: The roast offers a deeply satisfying taste. Its combination of seared chuck roast, vegetables, and rich red wine sauce is to live for.  

One-Pot Wonder: This all-in-one meal is conveniently made in a Dutch oven. So you have a lot less to clean up. 

Versatile Leftovers: Leftover pot roast can be repurposed into delicious sandwiches, tacos, shepherd’s pie, soup, or stew.

Ingredients

• Chuck Roast: This well-marbled cut turns meltingly tender when braised low and slow.
  
• Kosher Salt and Black Pepper: They bring out the best in the beef.
  
• Olive Oil: It provides a slick surface for searing the roast to lock in flavor and form a tasty crust.
  
• Yellow Onions and Garlic: Aromatics infuse the dish with sweet, savory depth.
  
• Carrots and Potatoes: Hearty veggies soak up the rich braising liquid.
  
• Tomato Paste: It adds a concentrated punch of umami and subtle acidity to round out the flavors.
  
• Dry Red Wine: To deglaze the pan and lend complex flavor notes to complement the beef. Choose one you’d happily drink!
  
• Low-Sodium Beef Broth: The liquid base keeps things saucy. Using reduced sodium lets you control the salt.
  
• Bay Leaves and Dried Thyme: Woodsy herbs perfume the pot roast with distinctive aromas.
  
• Worcestershire Sauce: It provides an extra dimension of savory, meaty flavor.

How to Make Classic Pot Roast

This recipe is so easy to follow, but it would still make your grandma proud.

1. Prep. Preheat the oven to 325°Fahrenheit. Pat the chuck roast dry with paper towels. Season generously on all sides with salt and pepper.

2. Sear. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 15 minutes. Transfer to a plate.

3. Cook the veggies. Add the onions and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.

4. Deglaze. Pour in the wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.

5. Add the other ingredients. Add the beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Stir to combine. Return the roast and any accumulated juices to the pot.

6. Slow cook. Bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the roast is fork-tender, about 3 to 3 1/2 hours.

7. Finish. Transfer the roast and vegetables to a serving platter. Discard the bay leaves. Skim the excess fat from the surface of the cooking liquid.

8. Make the gravy. Make a gravy by whisking 1/4 cup flour into 1/4 cup of the cooking liquid in a saucepan to make a paste. Gradually whisk in the remaining liquid and simmer until thickened. Season with salt and pepper to taste.

9. Serve. Slice or shred the pot roast and serve with the vegetables and gravy. Garnish with chopped parsley if desired. Enjoy!

Tips for the Best Classic Pot Roast

Follow these tips for a truly irresistible pot roast.

• Pick the right roast. Choose a well-marbled chuck roast for the most flavorful and tender results.
  
• Ditch the fat. Skim off excess fat from the surface of the cooked braising liquid for a cleaner, less greasy sauce.
  
• Amp up the flavor. Add umami-rich ingredients like anchovy paste for depth of flavor.
  
• Get ahead of yourself. Pot roast can be made a day or two in advance and reheated for even better flavor. The meat will be more tender after resting.
  
• Try tasty variations. Add vegetables like parsnips, turnips, or mushrooms. Experiment with different fresh herbs like rosemary or parsley. Use Guinness or stout instead of wine for a deeper flavor.
  
• Make it a true feast. Serve the pot roast with the braising liquid as a sauce, or thicken it into a gravy. Shred the meat and use it in sandwiches, tacos, or on top of mashed potatoes. Garnish with chopped parsley for freshness.

How to Store

If you have leftover pot roast, enjoy it for days with these tips!

To Store: Place the leftover pot roast and vegetables in an air-tight container and refrigerate for up to 4 days. Store the gravy in a separate air-tight container in the fridge.

To Freeze: Allow the pot roast to cool completely. Then, transfer it to freezer-safe containers or resealable bags, removing as much air as possible. Freeze for up to 3 months.

To Reheat: Transfer the desired amount of pot roast, vegetables, and gravy to an oven-safe dish. Cover it with foil and bake at 350°Fahrenheit until warm, 25-30 minutes. Reheat individual portions in the microwave, covered, in 30-second intervals until hot.

Classic Pot Roast

Course: Main CourseCuisine: American

Servings

8

servings

Prep time

30

minutes

Cooking time

6

hours 

30

minutes

Calories

607

kcal

This classic pot roast is a guaranteed crowd-pleaser! Cooked low and slow in a Dutch oven, it’s served with veggies, potatoes, and a delicious gravy.

Ingredients

• 4 pound chuck roast, tied

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 2 large yellow onions, chopped into 1-inch pieces

• 4 large carrots, peeled and cut into 2-inch chunks

• 1 1/2 pounds small yellow potatoes, cut into 1-inch pieces

• 8 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 2 cups low-sodium beef broth

• 2 bay leaves

• 2 teaspoons dried thyme

• 2 tablespoons Worcestershire sauce

Instructions

• Preheat the oven to 325°Fahrenheit. Pat the chuck roast dry with paper towels and season generously on all sides with the salt and pepper.
• Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 15 minutes. Transfer to a plate.
• Add the onions and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
• Pour in the wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.
• Add the beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Stir to combine. Return the roast and any accumulated juices to the pot.
• Bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the roast is fork-tender, about 3 to 3 1/2 hours.
• Transfer the roast and vegetables to a serving platter. Discard the bay leaves. Skim excess fat from the surface of the cooking liquid.
• Make a gravy by whisking 1/4 cup flour into 1/4 cup of the cooking liquid in a saucepan to make a paste. Gradually whisk in the remaining liquid and simmer until thickened. Season with salt and pepper to taste.
• Slice or shred the pot roast and serve with the vegetables and gravy. Garnish with chopped parsley if desired. Enjoy!