Why Make This Recipe
A classic pot roast is a comforting dish perfect for family gatherings or cozy dinners. It combines tender beef, flavorful vegetables, and a rich sauce that warms you from the inside out. Cooking a pot roast fills your kitchen with delicious aromas, making it a wonderful centerpiece for any meal. Plus, it’s simple to prepare and can feed a crowd!
How to Make Classic Pot Roast
Ingredients:
- 4-5 lb beef chuck roast
- 4 tsp coarse salt (such as kosher salt, divided or added to taste)
- 1 1/2 tsp freshly ground black pepper (divided or added to taste)
- 1 Tbsp light olive oil (or any high-heat cooking oil)
- 1 large yellow onion (coarsely chopped)
- 4 garlic cloves (coarsely chopped)
- 3 Tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 6 cups beef stock
- 5-6 whole carrots (peeled and cut into 2-inch pieces)
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley (plus more to garnish)
- 2 Tbsp cornstarch or flour (see notes)
Directions:
How to Make Pot Roast
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Prepare the Roast: Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides. Leave it uncovered at room temperature for 1 hour for more even cooking. Preheat your oven to 325°F and set the rack in the lower third.
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Sear the Roast: In a large Dutch oven, heat 1 Tbsp olive oil over medium-high heat. Once the oil is hot, add the roast and sear until golden brown on all sides, about 3 minutes per side. Transfer the roast to a plate.
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Sauté Veggies: Lower the heat to medium. Add the onions and sauté until they are softened and golden, about 4-5 minutes. Then, add the minced garlic and sauté for another 30 seconds until fragrant.
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Add Tomato Paste: Mix in the tomato paste and stir for 2 minutes.
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Deglaze with Wine: Pour in the wine, scraping the bottom to deglaze the pot. Cook until about 1/4 of the wine has evaporated, about 2-3 minutes.
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Assemble and Bake: Add the beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Place the roast back into the pot along with the carrots. Bring everything to a boil, cover with the lid, and transfer to the oven. Bake for 3-4 hours, or until the roast is easy to pull apart with two forks.
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To Serve: Remove the meat and shred it with forks. You can thicken the sauce (instructions below) or put the shredded meat back in the broth to soak up the flavor.
How to Thicken the Sauce
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Remove and Keep Warm: Take out the meat and vegetables from the pot, keeping them warm.
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Option 1: Cornstarch & Water: Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the pot liquid to a boil and stir it in. Simmer for a few minutes until the sauce thickens.
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Option 2: Flour and Butter: Melt 2 Tbsp butter and mash in 2 Tbsp flour to make a paste. Add this to the boiling sauce little by little until it thickens.
How to Serve Classic Pot Roast
Serve the pot roast with its rich sauce over mashed potatoes or alongside your favorite vegetables. Garnish with fresh parsley for an added touch. It’s a hearty dish that pairs well with rustic bread to soak up the tasty sauce.
How to Store Classic Pot Roast
To store leftovers, let the pot roast cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. Thaw in the fridge before reheating.
Tips to Make Classic Pot Roast
- For deeper flavor, let the roast sit with the seasoning for a few hours or overnight in the fridge.
- Consider using a meat thermometer to ensure the roast reaches your desired doneness.
- You can add potatoes or other vegetables to cook with the roast if you prefer a one-pot meal.
Variation
Feel free to add different vegetables like potatoes or turnips based on your preferences. Some people also like to add mushrooms for extra flavor.
FAQs
1. Can I cook this pot roast in a slow cooker?
Yes! Sear the roast first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
2. What type of wine should I use?
A dry red wine like Cabernet Sauvignon or Pinot Noir works best, but you can use any dry red wine you enjoy.
3. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary.
Classic Pot Roast
Ingredients
For the Roast
- 4-5 lb beef chuck roast
- 4 tsp coarse salt (divided or added to taste)
- 1 1/2 tsp freshly ground black pepper (divided or added to taste)
- 1 Tbsp light olive oil (or any high-heat cooking oil)
- 1 large yellow onion (coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- 3 Tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 6 cups beef stock
- 5-6 whole carrots (peeled and cut into 2-inch pieces)
- 2 each bay leaves
- 6 sprigs fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley (plus more to garnish)
- 2 Tbsp cornstarch or flour (see notes)
Instructions
Preparation
- Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides. Leave it uncovered at room temperature for 1 hour for more even cooking.
- Preheat your oven to 325°F and set the rack in the lower third.
Searing
- In a large Dutch oven, heat 1 Tbsp olive oil over medium-high heat.
- Once the oil is hot, add the roast and sear until golden brown on all sides, about 3 minutes per side.
- Transfer the roast to a plate.
Sautéing Vegetables
- Lower the heat to medium.
- Add the onions and sauté until they are softened and golden, about 4-5 minutes.
- Then, add the minced garlic and sauté for another 30 seconds until fragrant.
Combining Ingredients
- Mix in the tomato paste and stir for 2 minutes.
- Pour in the wine, scraping the bottom to deglaze the pot. Cook until about 1/4 of the wine has evaporated, about 2-3 minutes.
Baking
- Add the beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Place the roast back into the pot along with the carrots.
- Bring everything to a boil, cover with the lid, and transfer to the oven.
- Bake for 3-4 hours, or until the roast is easy to pull apart with two forks.
Serving
- Remove the meat and shred it with forks.
- You can thicken the sauce (instructions below) or put the shredded meat back in the broth to soak up the flavor.
Thickening the Sauce
- Take out the meat and vegetables from the pot, keeping them warm.
- Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the pot liquid to a boil and stir it in. Simmer for a few minutes until the sauce thickens.
- Alternatively, melt 2 Tbsp butter and mash in 2 Tbsp flour to make a paste. Add this to the boiling sauce little by little until it thickens.