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Classic Beef Pot Roast

A comforting bowl of pot roast with tender shredded beef, carrots, potatoes, and celery in a rich gravy.
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A tender, fork-pullable chuck roast slow-cooked with savory vegetables and rich gravy, reminiscent of a comforting Sunday supper.

Ingredients

Scale
  • 3–4 lb chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 1.5 lbs potatoes, cut into chunks
  • 2 tbsp cornstarch (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast and set aside.
  4. Add the chopped onion, carrots, and celery to the Dutch oven. Cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  7. Stir in the Worcestershire sauce, thyme, and rosemary.
  8. Return the seared roast to the Dutch oven.
  9. Cover the Dutch oven tightly and transfer it to the preheated oven.
  10. Braise for 2.5 to 3 hours, or until the roast is fork-tender.
  11. Add the potato chunks to the Dutch oven, ensuring they are mostly submerged in the liquid. Continue to cook, covered, for another 45-60 minutes, or until the potatoes are tender.
  12. Remove the roast and vegetables from the Dutch oven and place them on a serving platter. Keep warm.
  13. For the gravy: Skim off any excess fat from the liquid in the Dutch oven. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  14. Bring the liquid in the Dutch oven to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy thickens. Season with salt and pepper to taste.
  15. Slice or shred the pot roast and serve with the vegetables and gravy.

Notes

  • For a slow cooker method, sear the roast and sauté the vegetables as directed. Place all ingredients (except cornstarch slurry) in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Thicken gravy on the stovetop after removing meat and vegetables.
  • You can add other root vegetables like parsnips or turnips along with the potatoes.
  • A splash of balsamic vinegar can add depth to the gravy.

Nutrition

Find it online: https://kitchenslang.com/pot-roast-recipe-comfort-classic/