Classic Pot Roast

Featurd image showing pot roast with vegetables in Dutch oven.

4.91 from 22 votes

Classic pot roast is the ultimate comfort food dish. Tender braised beef, potatoes, and carrots marry together in the most flavorful sauce!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Author: James Delmage and Tara

Ingredients

4 pound chuck roast tied
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/4 cup olive oil
2 large yellow onions cut into large pieces
8 cloves garlic chopped
3 tablespoons tomato paste
1/4 cup all-purpose flour
1 1/2 cup dry red wine
2 cups low-sodium beef stock divided
2 large bay leaves
2 tablespoons Worcestershire sauce
10 sprigs thyme tied
1 1/2 pounds red or small yellow potatoes cut into large chunks
2 pounds carrots cut into 3-inch chunks
3 tablespoons flat-leaf parsley minced, garnish
salt and pepper to taste

Instructions

Preheat oven to 325f and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
Heat a large pan to medium heat. Pat the chuck roast dry with paper towels then season with salt and pepper. Add the oil to the pan along with the chuck roast. Sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.
Add a 1/2 cup of beef stock to the pot and scrape off all of the browned bits. Pour the pan sauce into the same vessel as the remaining beef stock and set aside.
Heat a large Dutch oven to medium heat, add the olive oil and onions along with a pinch of salt, and cook until translucent (about 10 minutes). Add the garlic and cook for another 2 minutes or until fragrant.
Add the tomato paste and cook for 3 minutes then add the flour and mix until all of the white specks have vanished (about 1 minute).
Add the red wine, beef stock, thyme, bay leaves, and Worcestershire sauce to the pot and bring to a boil while stirring to break up any flour clumps. Boil for 2 minutes then turn off the heat and add the roast back to the pot and cover. Place into the oven to roast.
After 1 1/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return to the oven for another 2 to 2 1/2 hours or until the meat reaches an internal temperature of 200-210f.
Place the pot roast and veggies on a plate and tent with foil. Remove and discard the bay leaves and thyme bundle from the Dutch oven.
To de-grease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.
The sauce will usually be quite thick from the added flour, but for an even thicker sauce, simply use an immersion blender to blend the softened onions and a few potatoes. Alternatively, heat just the pot with the sauce over medium-high heat to reduce until the sauce coats the back of a wooden spoon. Or make a slurry of 2 tablespoons flour and 1/4 cup of water. Pour into the simmering sauce and stir for a few minutes until adequately thickened.
The roast can be shredded or cut into chunks and mixed with the sauce. Any large pieces of fat can be discarded right before serving. Season the carrots and potatoes with salt and pepper to taste and garnish with parsley. Enjoy!

Video

Notes

Chuck roast makes the best pot roast due to its unique fat profile, but other leaner roasts such as rump roast, top round, and bottom round can also be used.
Many people will enjoy the pot roast sauce as is and will not need to make a thicker gravy. If you do enjoy a thicker sauce, by all means, follow the instructions to boil and/or add a slurry of flour and water.
Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven.

Nutrition