Description

This classic Pot Roast recipe features a tender, flavorful chuck roast slow-cooked in a rich broth with red wine, garlic, and herbs, accompanied by hearty baby potatoes, carrots, and celery. Perfectly seared and oven-braised, this comforting dish makes an excellent family meal that melts in your mouth.

Ingredients

Scale

Meat and Seasoning

3 to 4 pounds chuck roast (or rump roast)
Salt and pepper, to taste
1 tablespoon olive oil

Vegetables

1 large yellow onion, chopped (or two small onions)
1 pound baby potatoes (or chopped red potatoes)
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1 ½-inch pieces
4 cloves garlic, coarsely chopped

Liquids and Herbs

2 cups beef broth (or as needed)
1 cup red wine (see note)
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf

Gravy Ingredients (Optional)

All-purpose flour or cornstarch (for thickening)
Butter (for roux-based gravy, optional)

Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow cooking the roast.
Season the Roast: Season the chuck roast generously with salt and freshly ground black pepper on all sides.
Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast for about 4 minutes on each side until a rich brown crust forms, adding more oil if necessary to prevent sticking.
Arrange Vegetables and Add Liquids: Surround the browned roast with chopped onions. In a separate bowl, combine beef broth, red wine, garlic, dried rosemary, and thyme leaves. Pour this mixture over the roast and onions in the Dutch oven. Add the bay leaf to the pot.
Simmer and Oven Braise: Place the Dutch oven on the stovetop over medium-high heat until the liquid just starts to simmer. Once simmering, cover the pot with its lid and transfer it to the preheated oven. Cook for 2 hours.
Add Root Vegetables: After 2 hours, remove the pot from the oven and add the baby potatoes, carrots, and celery around the roast. Cover and return to the oven to continue cooking for an additional 2 hours (especially if using a 4-pound roast) or until the roast and potatoes are fork-tender.
Finish and Serve: Carefully discard the bay leaf. Using two forks, gently pull the beef apart into large pieces or slice it into thick slices. Serve the pot roast with the cooking juices or prepare a gravy using the pan drippings, all-purpose flour or cornstarch, and butter if desired.

Notes

Use red wine such as Cabernet Sauvignon or Merlot for depth of flavor; for a non-alcoholic option, substitute additional beef broth.
For gluten-free gravy, use cornstarch instead of all-purpose flour.
The optional gravy is made by creating a roux with butter and flour from the drippings, then whisking in some cooking liquid until thickened.
Cooking times may vary slightly depending on the oven and size of the roast; always test for tenderness before serving.
Allow the roast to rest for a few minutes after cooking for juicier slices.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pot roast, slow cooked beef, chuck roast, oven braised, comfort food, beef stew