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American Pot Roast with Vegetables Recipe

American · Main course · 200 min total

A classic comfort food: tender chuck roast slow-cooked with carrots, potatoes, and onions in a rich, savory gravy.

Ingredients

• 3 to 4 pounds boneless chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, cut into chunks
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup dry red wine (or additional beef broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and quartered
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

1. Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove roast and set aside.
3. Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
4. Pour in beef broth and wine, scraping up any browned bits from the bottom. Add bay leaves and thyme.
5. Return roast to the pot. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Cook for 2 hours.
6. After 2 hours, add carrots and potatoes around the roast. Cover and continue cooking until meat and vegetables are tender, about 1 hour more.
7. Remove pot from oven. Transfer roast and vegetables to a platter; tent with foil. Discard bay leaves.
8. Skim fat from the cooking liquid. If desired, bring liquid to a simmer on the stovetop and whisk in cornstarch slurry; cook until thickened. Serve gravy with roast and vegetables.

Tips

• For best flavor, refrigerate the cooked pot roast overnight and reheat; the flavors meld beautifully.
• Leftovers make excellent sandwiches or can be shredded and served over egg noodles.
• If you don't have a Dutch oven, use a heavy pot with a tight-fitting lid.

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