About This Recipe
Pot roast is the dish many of us remember from Sunday dinners at a grandparent's table. A humble chuck roast is seared until deeply browned, then braised slowly with onions, carrots and broth until it is so tender it falls apart with a fork.
Most of the cooking time is completely hands-off, which makes this an ideal recipe for a cool weekend afternoon. Serve it over mashed potatoes with plenty of gravy, and it tastes even better the next day.
Tips for Success
- Chuck roast is the best cut for pot roast — its marbling melts during long cooking and keeps the meat moist.
- If the meat is not yet tender, it simply needs more time. Keep cooking and check every 20 minutes.
- To make in a slow cooker, sear the meat and soften the onions first, then cook on Low for 8 to 9 hours.
Classic Beef Pot Roast with Vegetables
Fork-tender beef braised low and slow with carrots, onions and a rich, savory gravy — pure comfort in a pot.
Ingredients
For the roast
For the gravy
Instructions
- Heat the oven to 325°F. Pat the roast dry and season all over with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned. Transfer to a plate.
- Lower the heat to medium. Add the onions and cook for 5 minutes, then stir in the garlic and tomato paste and cook 1 minute more.
- Pour in the wine, scraping up the browned bits from the bottom of the pot. Simmer for 2 minutes.
- Add the broth, Worcestershire sauce, herbs and bay leaves. Return the roast and any juices to the pot. The liquid should come about halfway up the meat.
- Cover and transfer to the oven. Braise for 2 hours.
- Add the carrots and potatoes around the roast, cover, and continue cooking for 1 to 1½ hours, until the meat is fork-tender and the vegetables are soft.
- Transfer the roast and vegetables to a platter. Remove the herb stems and bay leaves. Bring the cooking liquid to a simmer on the stove, stir in the cornstarch mixed with water, and simmer until thickened. Season to taste and serve with the beef.
Recipe by Flavor Ora · https://flavorora.site/classic-beef-pot-roast.html
Questions & Answers
Can I make pot roast without wine?
Yes. Replace the wine with an equal amount of beef broth plus 1 teaspoon of red wine vinegar or balsamic vinegar for depth.
Can I freeze pot roast?
Yes. Freeze the meat and gravy together in an airtight container for up to 3 months. Potatoes can become grainy, so they are best enjoyed fresh.
Always check ingredient labels for allergens, and follow safe food-handling practices. Cooking times can vary with your oven and equipment. See our Disclaimer.
