Classic Pot Roast

why make this recipe

Classic Pot Roast is a comforting dish that warms the heart and soul. It’s an easy meal to prepare, making it perfect for family dinners or gatherings. The rich flavor of tender beef, combined with the savory vegetables and aromatic herbs, creates a delicious dish that everyone will love. Plus, it’s a one-pot meal, which means less mess in the kitchen!

how to make Classic Pot Roast

Ingredients

• 4-5 lb beef chuck roast
• 4 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 Tbsp light olive oil
• 1 large yellow onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 3 Tbsp tomato paste
• 1 cup dry red wine
• 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
• 2 Tbsp cornstarch or flour (to thicken the sauce, optional)

Directions

1. Prepare the Roast: Season the roast with 3 tsp salt and 1 tsp pepper on all sides and let it come to room temperature for 1 hour. Preheat the oven to 325°F.
2. Sear the Roast: In a large Dutch oven, add olive oil and heat over medium-high. Sear the roast until browned on all sides (about 3 minutes per side). Remove and set aside.
3. Sauté Veggies: Reduce heat to medium, add onions, and sauté until softened (about 4-5 minutes). Add garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 2 minutes.
4. Assemble and Bake: Add wine, scrape the bottom to deglaze, then add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp pepper. Return the roast to the pot and add carrots. Bring to a boil, cover, and bake for 3-4 hours until the meat is fork-tender.
5. Shred and Serve: Remove the roast, shred it with forks, and optionally thicken the sauce using cornstarch or flour. Return the shredded meat to the broth to soak up the flavors.
6. Enjoy the pot roast with garlic mashed potatoes or your preferred sides.

how to serve Classic Pot Roast

Serve Classic Pot Roast warm on a plate or in a bowl. It pairs wonderfully with garlic mashed potatoes, rice, or crusty bread to soak up the delicious juices. Garnish with fresh parsley for a pop of color and extra flavor.

how to store Classic Pot Roast

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Thaw in the refrigerator before reheating.

tips to make Classic Pot Roast

• Choose a good quality beef chuck roast for the best flavor and tenderness.
• Let the roast sit at room temperature before cooking to help it cook evenly.
• Don’t skip the searing step! It adds great flavor to the final dish.
• For extra depth of flavor, use a full-bodied red wine.

variation

You can modify this recipe by adding other vegetables such as potatoes, parsnips, or celery. Additionally, you can experiment with different herbs like rosemary or oregano for a unique twist.

FAQs

1. Can I use a different cut of meat?
   Yes, while chuck roast is the best choice for pot roast, you can use brisket or round if you prefer.
2. Can I cook this in a slow cooker?
   Absolutely! Sear the meat first, then transfer it to a slow cooker with the vegetables and liquids. Cook on low for 8 hours or on high for 4-5 hours.
3. How can I make this recipe gluten-free?
   Use cornstarch instead of flour for thickening the sauce, and ensure that your beef stock is gluten-free.

Classic Pot Roast

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A comforting one-pot meal of tender beef and savory vegetables, perfect for family gatherings.

• Total Time: 300 minutes
• Yield: 6 servings

Ingredients

• 4–5 lb beef chuck roast
• 4 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 Tbsp light olive oil
• 1 large yellow onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 3 Tbsp tomato paste
• 1 cup dry red wine
• 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
• 2 Tbsp cornstarch or flour (to thicken the sauce, optional)

Instructions

1. Season the roast with 3 tsp salt and 1 tsp pepper on all sides and let it come to room temperature for 1 hour. Preheat the oven to 325°F.
2. In a large Dutch oven, add olive oil and heat over medium-high. Sear the roast until browned on all sides (about 3 minutes per side). Remove and set aside.
3. Reduce heat to medium, add onions, and sauté until softened (about 4-5 minutes). Add garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 2 minutes.
4. Add wine, scrape the bottom to deglaze, then add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp pepper. Return the roast to the pot and add carrots. Bring to a boil, cover, and bake for 3-4 hours until the meat is fork-tender.
5. Remove the roast, shred it with forks, and optionally thicken the sauce using cornstarch or flour. Return the shredded meat to the broth to soak up the flavors.

Notes

For best flavor, choose a good quality beef chuck roast and don’t skip the searing step.

• Author: a-juana-m-benedict
• Prep Time: 60 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 130mg

Keywords: pot roast, beef, comfort food, family meal

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