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Classic Pot Roast Recipe

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3.8 from 84 reviews

This Classic Pot Roast recipe delivers a tender, flavorful one-pot meal perfect for comforting family dinners. Slow-cooked with a savory blend of herbs, garlic, and red wine, the chuck roast becomes melt-in-your-mouth delicious while carrots, celery, and baby potatoes soak up the rich broth-based sauce.

Ingredients

For the Pot Roast

  • 1-2 tablespoons olive oil or vegetable oil
  • 3½-4 pounds chuck roast (boneless bottom blade)
  • 1 large onion, chopped
  • 2½ cups beef broth, plus more as needed
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, coarsely chopped or smashed
  • 1 bay leaf
  • 4 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into ½-inch pieces
  • 1 pound baby potatoes

For Beef Spice Rub

  • 1 tablespoon salt
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • 1 teaspoon dried thyme (or 5 sprigs fresh)
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine salt, dried rosemary, dried thyme, black pepper, onion powder, garlic powder, and paprika. Mix well to create an aromatic spice blend that will season the roast evenly.
  2. Season the Roast: Pat the chuck roast dry with paper towels. Rub the prepared spice blend all over the entire surface of the meat to infuse flavor throughout the cooking process.
  3. Sear the Meat: Heat 1 to 2 tablespoons of olive or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the seasoned roast and sear on all sides until deeply browned, about 3-4 minutes per side. This step locks in juices and adds depth of flavor.
  4. Sauté Onion and Garlic: Remove the seared roast and set aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and softened, about 4-5 minutes. This builds a flavorful base for the braising liquid.
  5. Deglaze the Pot: Pour in the cup of red wine to deglaze, scraping up all browned bits stuck to the bottom. Let it simmer for a couple of minutes to reduce slightly and concentrate the flavors.
  6. Add Remaining Ingredients: Stir in the tomato paste and Worcestershire sauce. Return the chuck roast to the pot along with the beef broth and bay leaf. The liquid should come about halfway up the sides of the meat; add more broth if needed.
  7. Braise the Roast: Bring the pot to a gentle simmer. Cover with a tight-fitting lid and reduce heat to low. Let the roast cook slowly for about 3 hours, turning occasionally, until the meat is fork-tender and easy to shred.
  8. Add Vegetables: About 1 hour before the end of cooking, add the carrots, celery, and baby potatoes to the pot. Nestle them around the roast to cook in the flavorful braising liquid.
  9. Finish and Serve: Once the meat and vegetables are tender, remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed. Slice or shred the roast and serve hot with the vegetables and pan juices spooned over the top.

Notes

  • For easier shredding, let the roast rest for 10 minutes after cooking.
  • If you prefer a thicker gravy, remove vegetables and meat and reduce the cooking liquid over medium heat until desired consistency.
  • Use fresh herbs instead of dried for a brighter herbal note if available.
  • Red wine adds depth but can be substituted with extra beef broth for a non-alcoholic version.
  • Make sure to brown the meat thoroughly; it significantly enhances flavor.

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