Description
A tender, melt-in-your-mouth pot roast slow-cooked with vegetables and herbs in a savory broth. This comforting dish is the ultimate family favorite, perfect for a cozy dinner or special occasion.
Ingredients
For the Classic Pot Roast:
- 3–4 lb (1.4–1.8 kg) boneless chuck roast (or other suitable cut like brisket or round)
- 2 tablespoons vegetable oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can replace with additional broth)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 large potatoes, peeled and cut into quarters
- 2 stalks celery, chopped
- 2 bay leaves
Instructions
Begin by patting the beef roast dry with paper towels. This step is essential for getting a good sear. Season the roast generously with salt and black pepper on all sides.
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the beef roast to the pot. Use tongs to sear the roast on all sides until it’s deeply browned, about 4-5 minutes per side. This browning process enhances the flavor of the beef and will create a savory base for the sauce.
Once the roast is browned on all sides, remove it from the pot and set it aside.
In the same pot, add the chopped onions and minced garlic. Cook over medium heat, stirring occasionally, until the onions soften and become translucent, about 5-7 minutes. This will help release the flavors of the onion and garlic, infusing the broth with a rich, savory base.
Once the onions are softened, pour in the red wine (if using) to deglaze the pot. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. These bits, known as fond, add incredible flavor to the dish. If you’re not using wine, you can deglaze with beef broth or a splash of water.
Let the wine simmer for 2-3 minutes to reduce slightly, concentrating the flavors.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot. Stir to combine. Bring the mixture to a simmer.
Place the seared roast back into the pot, fat side up. The liquid should come about halfway up the sides of the roast. If necessary, add more broth to ensure the roast is partially submerged in the liquid. Bring the mixture to a simmer once again.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C). Let the roast cook for 2 to 2 ½ hours. After this time, check the roast for tenderness. It should be easy to shred with a fork at this point. If it’s not tender enough, return it to the oven and check it every 30 minutes until the desired tenderness is achieved.
After the initial 2-2 ½ hours of cooking, add the carrots, potatoes, and celery to the pot. Spoon some of the liquid over the vegetables. Continue to cook for an additional 45 minutes to 1 hour, or until the vegetables are tender and cooked through.
Once the roast and vegetables are tender, remove the pot from the oven. Let the roast rest for 10-15 minutes before slicing or shredding. Resting allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful.
Slice or shred the roast as desired. Arrange the beef and vegetables on a platter, spooning some of the flavorful gravy over the top. Serve with a side of crusty bread for dipping into the delicious sauce, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 30-35g
- Protein: 40-45g