Pot Roast Recipe

Name: Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 pounds beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, peeled and cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 2 cups beef broth; 1 cup dry red wine (or additional beef broth); 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon dried thyme; Salt and black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening)

American · Main course · 200 min total

Pot Roast recipe videos

A classic comfort dish where beef is slowly braised with vegetables until tender and flavorful, perfect for a hearty family dinner.

20
min prep

180
min cook

6
servings

480
kcal/serving

Ingredients

3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
2 cups beef broth
1 cup dry red wine (or additional beef broth)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Pat the beef roast dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deep brown, about 4-5 minutes per side. Remove the roast and set aside.
Reduce heat to medium. Add onion and garlic; cook until softened, about 3 minutes. Stir in carrots and celery; cook for 2 minutes.
Add tomato paste and cook for 1 minute, stirring. Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add bay leaves and thyme.
Return the roast to the pot, along with any accumulated juices. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven. Cook for 2.5 to 3 hours, until the meat is fork-tender.
Remove the pot from the oven. Transfer the roast to a cutting board and tent with foil. Discard bay leaves. If desired, skim fat from the cooking liquid. For a thicker gravy, whisk flour with 2 tablespoons water to make a slurry, then stir into the pot and simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
Slice the roast against the grain and serve with the vegetables and gravy.

Tips

For best results, let the roast rest for 10 minutes before slicing.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To make ahead, prepare the pot roast and refrigerate; reheat gently on the stovetop.

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