Classic Pot Roast

By Muhammad Faizan

Description:
Our Classic Pot Roast Recipe makes fall-apart tender beef braised slowly in the oven with potatoes, carrots, onions, and a rich, savory sauce. This is true comfort food — hearty, cozy, and unbelievably flavorful. Slow cooking transforms a tough cut of beef into fork-tender perfection. SO GOOD!

Servings: 6

Prep Time: 15 minutes

Cook Time: 3–4 hours

Total Time: 3½–4½ hours

Ingredients

For the Pot Roast

  • 3–4 lb (1.3–1.8 kg) beef chuck roast

  • 1 tbsp salt

  • 1 tsp black pepper

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 4 carrots, peeled and cut into large chunks

  • 3–4 Yukon gold potatoes, cut into chunks

  • 2 celery stalks, cut into chunks

For the Braising Sauce

  • 2 cups beef broth

  • 1 cup red wine (or more broth)

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 bay leaves

  • 3–4 fresh thyme sprigs (or 1 tsp dried)

Instructions

1. Preheat & Prep

Preheat oven to 300°F (150°C). Pat the roast dry and season generously with salt and pepper.

2. Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat.
Add the roast and sear 4–5 minutes per side until deeply browned. Remove and set aside.

3. Build the Flavor Base

Add onions to the pot and cook until softened. Add garlic and cook 30 seconds.
Stir in tomato paste and let it cook for 1 minute to deepen the flavor.

4. Deglaze

Pour in red wine and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.

5. Add Liquids & Herbs

Stir in beef broth, Worcestershire sauce, bay leaves, and thyme.

6. Add the Roast & Veggies

Return the roast to the pot. Add carrots, potatoes, and celery around it.

7. Bake Low and Slow

Cover tightly and bake 3–4 hours or until the roast is very tender and easily pulled apart with a fork.

8. Serve

Remove bay leaves and thyme stems.
Shred the beef slightly and spoon the rich sauce over the top. Serve warm.

Chef’s Notes

  • Chuck roast is ideal because it becomes buttery soft with long cooking.

  • The sauce thickens naturally as vegetables break down, but you can thicken it with a cornstarch slurry if desired.

  • This dish tastes even better the next day.

Tips for the Best Pot Roast

  • Sear well. Browning creates deep, savory flavor.

  • Use a heavy Dutch oven. It maintains even heat and moisture.

  • Low temp + long cooking = tender beef. Resist the urge to increase the heat!

  • Cut the potatoes large so they don’t turn mushy.

  • Let it rest 10 minutes before serving for easier shredding.

Optional Add-Ins

  • Mushrooms

  • Fresh rosemary

  • Pearl onions

  • Parsnips or turnips

  • A splash of balsamic vinegar (adds brightness)

Nutritional Information (per serving, approx.)

  • Calories: 520

  • Protein: 39 g

  • Carbohydrates: 24 g

  • Fat: 28 g

  • Fiber: 3 g

  • Sodium: 780 mg

(Values may vary based on ingredients.)

Health Benefits

  • High in protein for muscle repair and satiety.

  • Rich in nutrients from slow-cooked vegetables (carrots, celery, potatoes).

  • Contains collagen from chuck roast, which may support joint health.

  • Warm, hearty, and satisfying — great for cold weather or recovery meals.

Frequently Asked Questions (Q&A)

Q: Can I make this in a slow cooker?

Yes! Sear the beef first for best flavor, then cook on LOW for 8–10 hours or HIGH for 5–6 hours.

Q: What other cuts of beef can I use?

Brisket or bottom round roast work, but chuck roast gives the most tender result.

Q: Can I freeze pot roast?

Absolutely. Freeze up to 3 months in airtight containers with the sauce.

Q: Can I omit the wine?

Yes — replace it with extra beef broth. Add 1 tsp balsamic vinegar for added depth.

Q: How do I thicken the sauce?

Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot liquid.

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