There’s nothing like the aroma of a pot roast slowly cooking in the oven, filling your home with warmth and comfort. This classic dish features tender beef, vegetables, and a rich gravy, all cooked together in one pot. It’s the perfect meal for a Sunday dinner or any occasion when you want something hearty and satisfying.
Why You’ll Love This Recipe?
Pot roast is the epitome of comfort food—it’s simple, flavorful, and always a crowd-pleaser. The best part? The slow-cooked beef becomes melt-in-your-mouth tender, and the vegetables soak up all that delicious beefy goodness. It’s a meal that’s easy to prepare, but the results are nothing short of spectacular.
Ingredients
- Beef chuck roast (about 3-4 pounds)
- Olive oil
- Salt and pepper
- Onion, chopped
- Carrots, peeled and sliced
- Celery, chopped
- Garlic, minced
- Beef broth
- Red wine (optional)
- Tomato paste
- Worcestershire sauce
- Fresh thyme
- Bay leaves
Find the full ingredient list and measurements below.
Directions
Brown the Roast
Preheat your oven to 300°F (150°C). Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef roast with salt and pepper, then sear it in the hot oil for about 4–5 minutes per side until it’s browned all over. Remove the roast and set it aside.
Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for another minute until fragrant.
Build the Flavorful Base
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits. Add Worcestershire sauce, thyme, and bay leaves to the pot, then return the roast to the pot, nestling it among the vegetables.
Slow Cook the Roast
Cover the pot with a lid and place it in the preheated oven. Let it cook for about 3–4 hours, or until the beef is fork-tender and can be easily shredded with a fork.
Serve and Enjoy
Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing or shredding. If you’d like to thicken the gravy, place the pot on the stovetop and bring the liquid to a simmer, cooking it down for about 10 minutes. Serve the roast with the vegetables and gravy on top.
Expert Tips and Tricks
- Sear the Beef: Don’t skip the searing step—it locks in flavor and gives the roast a beautiful crust.
- Add More Vegetables: Feel free to add potatoes, parsnips, or mushrooms for more flavor and variety.
- Make It Ahead: Pot roast makes great leftovers. You can even make it the day before and reheat it—the flavors will deepen and get even better.
Recipe Variations and Possible Substitutions
- Wine-Free Option: If you prefer not to use wine, simply replace it with additional beef broth for a more traditional flavor.
- Pressure Cooker: If you’re in a rush, you can use a pressure cooker or Instant Pot. Cook on high pressure for 60–70 minutes, depending on the size of the roast.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a spicy twist.
Serving and Pairing Suggestions
Serve your pot roast with mashed potatoes or roasted potatoes to soak up the rich gravy. For a lighter option, pair it with a simple green salad or sautéed greens like spinach or kale.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the pot roast in the oven or on the stovetop, adding a little extra beef broth if the gravy has thickened too much. Pot roast also freezes well for up to 3 months—just be sure to let it cool completely before freezing.
FAQs
1. Can I use a different cut of beef?
While beef chuck is ideal, you can also use brisket or round roast for pot roast. Just keep in mind that the cooking times may vary depending on the cut.
2. Can I cook the pot roast on the stovetop?
Yes! After browning the roast and sautéing the vegetables, you can cover the pot and cook it on the stovetop over low heat for 2–3 hours, checking occasionally to ensure it doesn’t dry out.
3. How do I know when the pot roast is done?
The roast is done when it’s fork-tender and can be easily pulled apart. If it’s not quite there, just continue to cook it until it reaches that perfect tenderness.
4. Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours until the beef is tender.
Conclusion
Pot roast is one of those timeless dishes that brings people together around the table. It’s comforting, flavorful, and perfect for feeding a crowd or enjoying with your family. Whether you’re cooking for a special occasion or just a cozy Sunday dinner, this pot roast will make any meal feel like a celebration.
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Pot Roast
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes – 4 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: American
Description
This Pot Roast is the ultimate comfort food. It features tender beef slow-cooked with root vegetables like potatoes, carrots, and onions in a rich, savory broth. The result is a melt-in-your-mouth, flavorful meal that’s perfect for family dinners and special occasions.
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 carrots, peeled and cut into large chunks
- 3 potatoes, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup beef broth
- 1 cup red wine (optional, or replace with more beef broth)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Season the beef chuck roast generously with salt and pepper.
- Brown the roast on all sides, about 4-5 minutes per side, until it develops a rich, golden crust. Remove the roast from the pot and set aside.
- Add the onion and garlic to the pot, sautéing for about 2 minutes, until softened and fragrant.
- Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the carrots, potatoes, and celery around the roast. Cover the pot with a tight-fitting lid.
- Transfer the pot to the preheated oven and roast for 3-4 hours, or until the beef is fork-tender and the vegetables are cooked through. Every hour, check and spoon some of the liquid over the roast to keep it moist.
- Remove the roast from the oven. If you’d like a thicker gravy, remove the roast and vegetables, then bring the cooking liquid to a simmer on the stovetop. Mix the cornstarch with a small amount of water to create a slurry, and whisk it into the liquid until thickened.
- Slice the roast against the grain and serve with the vegetables and gravy.
Notes
- You can make this dish ahead of time and reheat it. The flavors will deepen as it sits.
- Serve with crusty bread or mashed potatoes for an extra hearty meal.
Nutrition
- Serving Size: 1 slice of beef with vegetables
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg