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Classic Pot Roast

A classic pot roast is a comforting dish perfect for family gatherings, combining tender beef, flavorful vegetables, and a rich sauce that warms you from the inside out.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 550 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 1050mgFiber: 3gSugar: 5g
Keyword Beef Roast, Comfort Food, Family Meal, Pot Roast, Slow Cooking
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