This Classic Pot Roast is a warm and hearty dish that’s perfect for family dinners. Tender meat, veggies, and tasty broth cook together for a comforting meal that fills the house with delicious smells.
What’s great about pot roast is that it practically cooks itself! Just pop it in the oven and let it do its magic. I love serving it with some crusty bread to soak up all that yummy gravy!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast due to its rich marbling. If you can’t find chuck, try brisket or round roast, but keep in mind they may vary in tenderness.
Vegetables: Besides baby potatoes and carrots, feel free to add parsnips, celery, or turnips for more variety. Use whatever you have on hand!
Beef Broth: If you want a lighter flavor, chicken broth can be a great substitute. If you’re watching sodium, opt for low-sodium broth.
Red Wine: Wine adds depth, but if you prefer not to use it, just stick to more beef broth. I find that a splash of vinegar can also brighten flavors if you skip the wine.
Herbs: Fresh herbs like thyme and rosemary make a big difference, but if you don’t have them, dried herbs will work too; just reduce the amount by a third.
How Do I Achieve Really Tender Meat?
To get that melt-in-your-mouth tenderness, it’s all about low and slow cooking! Here’s how to do it right:
- First, sear the roast on all sides to lock in juices.
- Use a cast iron pot or Dutch oven. It distributes heat evenly, which is key for slow cooking.
- Add a good amount of liquid—this keeps the roast moist while it cooks.
- Cook at 325°F for 2 to 3 hours. Low temperatures are your friend here!
- Adding veggies later in the cooking process keeps them from getting mushy.
Trust me, your patience will pay off when you slice into that perfectly tender roast!
Classic Pot Roast
Ingredients You’ll Need:
For the Roast:
- 3 to 4 lbs beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 lb baby potatoes, washed
- 1 lb carrots, peeled and cut into large chunks
For the Broth:
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For Optional Gravy Thickening:
- 2 tablespoons all-purpose flour (optional)
- 2 tablespoons butter (optional)
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe will take about 15 minutes to prep and around 2 to 3 hours to cook, depending on the size of your roast. Total time will be approximately 2 hours and 15 minutes to 3 hours and 15 minutes. You’ll love how the flavors deepen while it slowly cooks in the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C) so it’s nice and hot when you’re ready to cook the roast.
2. Season the Roast:
Generously sprinkle salt and freshly ground black pepper all over the beef roast. Don’t be shy; this adds great flavor!
3. Sear the Roast:
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot (it shimmers), carefully place the roast in the pot. Sear it for about 4-5 minutes on each side until it has a nice golden crust. This step locks in those delicious juices!
4. Cook the Onions:
After you’ve browned the roast, take it out and place it on a plate. In the same pot, reduce the heat to medium and add the sliced onion. Cook for about 5 minutes, stirring occasionally until the onions become soft.
5. Add Garlic and Tomato Paste:
Next, add in the minced garlic and the tomato paste. Stir and cook it for another minute until you can smell that wonderful garlic aroma!
6. Deglaze the Pot:
If you’re using red wine, pour it in now. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (they are full of flavor!). Allow the wine to reduce by half, which takes about 5 minutes.
7. Add the liquid and Herbs:
Now, pour in the beef broth and add the fresh rosemary, thyme, and bay leaf. Stir everything together so it’s well mixed.
8. Return the Roast:
Put the beef roast back in the pot, cover it with the lid, and place it in your preheated oven. Let it cook for 2 to 3 hours, or until it becomes fork-tender.
9. Add Vegetables:
After about 2 hours, add the baby potatoes and large carrot chunks around the roast in the pot. They’ll soak up all that delicious flavor!
10. Rest the Roast:
Once the roast is ready, carefully remove it and the veggies to a serving platter. Cover them with foil to keep everything warm.
11. Prepare the Gravy (Optional):
If you’d like a thicker gravy, place the pot back on the stove over medium heat. Remove the herbs and discard the bay leaf. In a small bowl, mix the flour and softened butter until it forms a paste (this is called beurre manié). Whisk this mixture into the simmering cooking liquid. Let it cook until your gravy thickens to your liking.
12. Serve:
Slice the pot roast and serve it warm with the baby potatoes and glazed carrots on the side. Pour that rich, savory gravy over the top, and don’t forget to garnish with fresh parsley for a pop of color!
Enjoy this classic Pot Roast with its tender meat, hearty vegetables, and flavorful gravy. Perfect for family meals or special occasions!
Can I Use a Different Cut of Meat?
Yes! While beef chuck roast is ideal due to its tenderness and flavor, you can also use brisket or round roast. Just remember, the cooking time may vary based on the cut you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or gently warm on the stovetop, adding a little beef broth to keep it moist.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the roast and cooking the onions, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the potatoes and carrots halfway through the cooking time.
Can I Omit the Wine?
Yes, you can skip the wine without any worries. Just replace it with an equal amount of beef broth, which will still give you a delicious flavor.