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American Pot Roast Recipe

American · Main course · 200 min total

A classic comfort food, this pot roast is slow-cooked until fork-tender in a rich, savory gravy with vegetables.

Ingredients

• 3 to 4 pounds chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine (or additional broth)
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 large carrots, cut into 2-inch chunks
• 3 ribs celery, cut into 2-inch chunks
• 1.5 pounds Yukon Gold potatoes, halved

Instructions

1. Pat the chuck roast dry with paper towels and season all over with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side. Remove to a plate.
3. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine, scraping up any browned bits from the bottom.
5. Return the roast to the pot. Add thyme and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven.
6. Cook for 1.5 hours. Add carrots, celery, and potatoes around the roast. Cover and continue cooking until meat and vegetables are tender, about 1.5 hours more.
7. Remove from oven. Discard bay leaves and thyme sprigs. Let rest 10 minutes before slicing the roast against the grain. Serve with vegetables and gravy.

Tips

• For a thicker gravy, remove the roast and vegetables, then simmer the liquid on the stovetop until reduced.
• Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
• Serve with crusty bread to soak up the gravy.

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