Description
This Classic Pot Roast recipe delivers a tender, flavorful beef chuck roast slow-cooked to perfection with aromatic vegetables, red wine, and herbs. The roast is first seared for a golden crust, then braised in the oven until it’s pull-apart tender, creating a rich and savory meal perfect for family dinners or special occasions.
Ingredients
Units
Scale
Beef and Seasonings
- 4-5 lb beef chuck roast
- 4 tsp coarse salt, such as kosher salt, divided
- 1 1/2 tsp freshly ground black pepper, divided
Cooking Base
- 1 Tbsp light olive oil, or any high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch or flour
Instructions
- Prepare the Roast: Generously season the beef chuck roast with 3 tsp coarse salt and 1 tsp black pepper on all sides. Leave the roast uncovered at room temperature for 1 hour to ensure even cooking. Meanwhile, position the oven rack in the lower third and preheat your oven to 325°F (163°C).
- Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once the oil is hot but not smoking, add the roast and sear it until golden brown on all sides, approximately 3 minutes per side. Remove the roast and set it aside on a plate.
- Sauté Vegetables: Reduce the heat to medium, add the coarsely chopped onions, and sauté until softened and golden, about 4-5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pot, scraping the bottom to release all browned bits, and cook until about a quarter of the wine has evaporated, about 2-3 minutes.
- Assemble and Bake: Add the beef stock, thyme, parsley, bay leaves, remaining 1 tsp salt, and 1/2 tsp black pepper to the pot. Return the roast to the pot along with the carrots. Bring everything to a boil on the stovetop, then cover with a lid and transfer to the oven. Bake at 325°F for approximately 3-4 hours or until the roast is tender enough to shred easily with two forks.
- Thicken the Sauce (Optional): After removing the meat and vegetables from the pot and keeping them warm, you can thicken the sauce using one of two methods. Option 1: Whisk 2 tablespoons cornstarch with 2 tablespoons water, bring the cooking liquid to a boil, stir in the cornstarch mixture, and simmer until thickened. Option 2: Prepare a beurre manié by mixing 2 tablespoons melted butter with 2 tablespoons flour into a paste, then gradually add it to the boiling liquid while stirring until thickened.
- Serve: Shred the pot roast and serve it with the vegetables and sauce, garnished with additional fresh parsley if desired.
Notes
- Cooking Times by Roast Weight:
- 3 lb roast: 2 1/2 to 3 hours
- 4 lb roast: 3 to 3 1/2 hours
- 5-6 lb roast: 3 1/2 to 4 hours
- Check doneness with an instant-read thermometer; the roast is tender at 200-210°F internal temperature.
- If the roast is not tender enough, return it to the oven for an additional 30 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- You may substitute flour for cornstarch when thickening the sauce, but cornstarch creates a clearer sauce.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked beef with vegetables and sauce)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
