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Classic Pot Roast Recipe

American · Main course · 200 min total

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

Ingredients

• 3-4 lb boneless chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine (or additional broth)
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 large carrots, cut into chunks
• 3 stalks celery, cut into chunks
• 1.5 lbs Yukon Gold potatoes, halved

Instructions

1. Pat the roast dry and season generously with salt and pepper.
2. 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 and set aside.
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 rosemary and thyme. Bring to a simmer, then cover and transfer to a preheated 325°F oven.
6. Cook for 2 hours. Add carrots, celery, and potatoes around the roast. Cover and continue cooking for 1 hour or until meat and vegetables are tender.
7. Remove from oven. Discard herb sprigs. Let rest 10 minutes before slicing. Serve with vegetables and gravy.

Tips

• For a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the cooking liquid after removing the roast. Simmer until thickened.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• This recipe can be made in a slow cooker: sear as directed, then transfer to a slow cooker with remaining ingredients (except potatoes) and cook on low for 8 hours. Add potatoes in the last 2 hours.

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