Classic American Pot Roast Recipe

Name: Classic American Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 lb chuck roast; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup beef broth; 1/2 cup red wine (optional, or more broth); 2 bay leaves; 1 tsp dried thyme; 4 large carrots, cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 1 lb baby potatoes or Yukon Gold potatoes, halved; 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

American · Main course · 200 min total

Classic American Pot Roast recipe videos

A tender, flavorful beef pot roast slow-cooked with root vegetables in a rich gravy. This comforting one-pot meal is perfect for Sunday dinner.

20
min prep

180
min cook

6
servings

520
kcal/serving

Ingredients

3 to 4 lb chuck roast
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1/2 cup red wine (optional, or more broth)
2 bay leaves
1 tsp dried thyme
4 large carrots, cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
1 lb baby potatoes or Yukon Gold potatoes, halved
2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove roast and set aside.
Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom. Add bay leaves and thyme.
Return the roast to the pot. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Cook for 2 hours.
After 2 hours, add carrots, celery, and potatoes around the roast. Cover and continue cooking for 1 to 1.5 hours, until meat is fork-tender and vegetables are soft.
Remove roast and vegetables to a platter; tent with foil. Discard bay leaves. If desired, thicken the cooking liquid: place pot over medium heat, stir in cornstarch slurry, and simmer until thickened. Season gravy with salt and pepper to taste.
Slice or shred the roast. Serve with vegetables and gravy.

Tips

For best results, choose a well-marbled chuck roast.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
The pot roast can also be cooked on the stovetop over low heat, or in a slow cooker on low for 8-10 hours.

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