Description
This Classic Pot Roast recipe delivers a tender, flavorful beef roast braised slowly with aromatic herbs, hearty vegetables, and a rich red wine and tomato-based gravy. Perfect for a comforting family meal, the pot roast is seared to lock in juices and then simmered on the stovetop until melt-in-your-mouth tender.
Ingredients
Scale
Meat
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Liquids and Others
- 4 cups beef broth
- 1 cup red wine
- 3 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper on all sides to enhance flavor before cooking.
- Sear the Meat: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4-5 minutes on each side until nicely browned, then remove and set aside to lock in its juices.
- Sauté Aromatics: In the same pot, add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook for an additional minute to release their aroma.
- Deglaze and Build Sauce: Stir in beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot to incorporate rich flavors into the sauce.
- Add Roast and Vegetables: Return the seared roast to the pot and arrange carrots, potatoes, rosemary, thyme, and bay leaf around it.
- Simmer and Braise: Bring the liquid to a simmer, cover the pot, reduce heat to low, and cook for 3-4 hours until the roast is tender and easily shredded with a fork.
- Remove Roast and Veggies: Transfer the cooked roast and vegetables to a serving platter, discarding the bay leaf for best taste.
- Thicken the Sauce: Mix cornstarch and cold water until smooth, then stir into the pot’s liquid. Cook over medium heat for about 2 minutes until the sauce thickens to a gravy consistency.
- Serve: Slice the roast and serve alongside vegetables, drizzled with the thickened sauce, and garnished with freshly chopped parsley for a fresh finish.
Notes
- Use a heavy pot or Dutch oven for even heat distribution while braising.
- Searing the meat before braising locks in flavor and creates a rich base for the sauce.
- Red wine adds depth, but you can substitute with extra beef broth if preferred.
- Adjust cooking time depending on the size and thickness of the roast; tenderness is the best indicator.
- Let the roast rest 10 minutes before slicing to retain juices.
