Description
A comforting classic pot roast recipe featuring tender, slow-cooked chuck roast with savory vegetables and rich pan juices, perfect for a hearty family meal or Sunday dinner.
Ingredients
Scale
Meat
- 3 to 4 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 to 4 medium potatoes, cut into chunks
- 2 celery stalks, cut into chunks
Liquids and Sauces
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup red wine (or additional broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Preheat and season: Preheat the oven to 300°F (150°C). Generously season the chuck roast with salt and black pepper on all sides to enhance flavor.
- Sear the roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4–5 minutes per side. Remove the roast and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the pot and sauté for 2 to 3 minutes until softened and fragrant.
- Add tomato paste and deglaze: Stir in the tomato paste to coat the onions and garlic, then deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom for added flavor.
- Add liquids and herbs: Pour in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and add the bay leaf to the pot.
- Combine and arrange: Return the seared roast to the pot and surround it with the chopped carrots, potatoes, and celery.
- Braise in the oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 3 1/2 hours, or until the meat is fork-tender and vegetables are soft.
- Finish and serve: Remove the bay leaf and carefully slice or shred the roast. Serve with the cooked vegetables and spoon the pan juices over the dish for a rich finish.
Notes
- For a thicker gravy, remove the roast and vegetables after cooking and simmer the pan juices on the stovetop with a cornstarch slurry until thickened.
- This dish is excellent for meal prep and often tastes even better the next day after flavors meld.
