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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4 15

Total Time 4 30

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

Calories 470kcal

Author Meggan Hill

Ingredients

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 1/2 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 1/2 teaspoon dried
1 bay leaf
1/4 cup all-purpose flour

US Customary - Metric

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 1/2 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.

Video

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.
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.
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.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition