Classic Pot Roast

This Classic Pot Roast is braised low and slow, just like mom used to make. Meltingly tender beef, vegetables, and a rich gravy will have everyone asking for seconds.

Meggan’s notes

This weekend, set the table and pour a glass of wine. Maybe even light a candle or two. When was the last time you had a truly relaxing, proper Sunday supper dish with all the trimmings?

Oven-baked pot roast might be the best menu ever for the job. It all comes together in one big pot and braises in the oven until fall-apart tender, and luckily you don’t have to do much to get it there.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
• Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots. You could also add celery if you love the flavor.
• Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon gold potatoes, will get mushy or may even dissolve.
• Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot. One time I only had a ½ cup red wine in the cupboard and used white wine to reach 1 cup, and the roast was still delicious.
• Thyme: Or substitute your other favorite herbs like rosemary, sage, or parsley. Save some extra for garnish if you like a pop of bright green on your plate.
• Flour: Make a simple roux as the basis of your pot roast gravy.

Step-by-step instructions

1. Preheat oven to 325 degrees. Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to cutting board or platter.

2. To the Dutch oven, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine and deglaze the pan by scraping up any brown bits.

3. Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon pepper and bring to a simmer. Return beef to pot. Cover and roast until meat is tender, about 4 hours. Remove the beef and vegetables (discard bay leaf) and keep warm while making the gravy.

4. To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool. Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

5. Transfer to a serving platter and serve the pot roast with the vegetables and gravy.

Make This Pot Roast in Advance

Pot roast always tastes better the next day, so plan on making it ahead if you have time. In fact, if you separate the juices from the meat and vegetables, the fat will solidify on top of the juices overnight in the refrigerator. You can scrape it off, measure ¼ cup out, and use that for your gravy. It’s easier to collect hardened fat than trying to spoon it off the top of the juices.

Cool, cover, and refrigerate the meat and vegetables. Reheat in the oven at 325 degrees until hot, a slow cooker on HIGH for 3 to 4 hours, or in a pot on the stove for 15 to 20 minutes, stirring frequently. Make the gravy 30 minutes before serving if desired.

Recipe tips and variations

• Yield: This pot roast recipe makes about 8 cups pot roast and 2 cups gravy total (your exact yield depends on the size of roast you use and its fat content). It’s enough for 8 servings, 1 cup roast and ¼ cup gravy per serving.
• Storage: Store leftovers covered in the refrigerator for up to 4 days..
• Freezing: Leftover pot roast freezes beautifully for meal prep and last-minute lifesaving dinners. Freeze with the gravy, if you like, in a freezer-safe container for up to 3 months. Thaw the roast overnight in the refrigerator, then reheat in the microwave or on the stove to 165 degrees.
• Vegetables: Some cooks recommend adding any vegetables into the pot midway through the cooking so they stay firm. But I prefer the flavor they add to the roast and don’t mind them softer.
• Larger cuts: For more flavor, cut larger (5-pound or more) roasts into two smaller cuts to fit into the pot. That allows more surface area for browning.
• Slicing or shredding: If you love a shredded roast, use two forks to do the job. If a slice of meat is more your style, slice the roast against the grain to keep the roast intact.

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Beef Stew Recipe

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Classic Pot Roast

By Meggan Hill

This Classic Pot Roast is braised low and slow, just like mom used to make. Meltingly-tender beef, vegetables, and a rich gravy will have everyone asking for seconds.

Prep Time 15 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 8 servings (1 cup roast + ¼ cup gravy each)

Course Main Course

Cuisine American

Calories 470

5 from 4 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (4-pound) boneless beef chuck roast (see note 1)
• ▢ Salt and freshly ground black pepper
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic minced
• ▢ 8 ounces baby carrots about 1 ½ cups (see note 2)
• ▢ 2 large onions thinly sliced, about 2 cups
• ▢ 1 1/2 pounds red potatoes cut into 1-inch pieces (see note 3)
• ▢ 1 cup red wine (I used a Pinot Noir, see note 4)
• ▢ 2 cups beef broth
• ▢ 1 tablespoon tomato paste
• ▢ 1 sprig fresh thyme or ½ teaspoon dried
• ▢ 1 bay leaf
• ▢ 1/4 cup all-purpose flour

Instructions 

• Preheat oven to 325 degrees. Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to cutting board or platter.
• To the Dutch oven, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine and deglaze the pan by scraping up any brown bits.
• Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon pepper and bring to a simmer. Return beef to pot. Cover and roast until meat is tender, about 4 hours. Remove the beef and vegetables (discard bay leaf) and keep warm while making the gravy.
• To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool.
• Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Transfer to a serving platter and serve the pot roast with the vegetables and gravy.

Recipe Video

Notes

1. Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
2. Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots.
3. Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon gold potatoes, will get mushy or may even dissolve.
4. Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot.
5. Yield: This pot roast recipe makes about 8 c. roast and 2 c. gravy total (your exact yield depends on the size of roast you use and its fat content). It’s enough for about 8 servings, 1 c. roast and ¼ c. gravy per serving.
6. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1 cup meat + ¼ cup gravyCalories: 470kcalCarbohydrates: 24gProtein: 36gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 417mgPotassium: 1175mgFiber: 3gSugar: 4gVitamin A: 3976IUVitamin C: 12mgCalcium: 66mgIron: 5mg

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