Classic Pot Roast Recipe

I recently prepared the most succulent Classic Pot Roast that left me in awe. The tender beef mingles perfectly with hearty carrots, potatoes and a flavorful herb-infused gravy, creating a dish that captivates my senses. Each bite is an invitation to experience a blend of savory richness and irresistible satisfaction.

I want to share my Classic Pot Roast Recipe that never fails to impress. I start with a good 3 to 4 lbs beef chuck roast seasoned with salt and freshly ground pepper.

I heat up 2 to 3 tbsp olive oil in a heavy pan and brown the meat with a roughly chopped large onion and 4 minced garlic cloves till they get a nice color. Then I add 4 peeled carrots cut into chunks and 4 medium Yukon Gold potatoes, peeled and quartered, to create a hearty base.

I slowly pour in 4 cups of beef broth and 1 cup red wine, along with 2 tbsp tomato paste, dried thyme, and 2 tsp dried rosemary, plus a couple of bay leaves. This recipe is one of my favorite slow cooking recipes, offering a rich taste reminiscent of classic slow cooker roast ideas.

The tender roasted beef and tasty gravy make this a must-try dish youll definitely enjoy.

Why I Like this Recipe

1. I love how the beef becomes so tender after braising for hours in the red wine and beef broth. It almost melts in your mouth when you take a bite.
2. The vegetables really stand out to me. The soft potatoes, carrots and celery soak up all that amazing gravy and add an extra layer of flavor to every spoonful.
3. I like how easy it is to follow the steps even though it feels fancy. Even if you’re a bit clumsy in the kitchen, it still turns out tasty and satisfying.
4. And honestly, the aroma that fills the kitchen while it cooks is just irresistible. It makes me feel excited and proud every time I whip this up.

Ingredients

• Beef chuck roast: Rich, protein-loaded meat that becomes tender slowly and provides hearty flavor.
• Onion: Adds fiber, natural sweetness, and a deep aromatic base for the stew.
• Garlic: Provides robust flavor and various health benefits while infusing warmth into the dish.
• Carrots: Sweet vegetables loaded with vitamins and fiber that complement the savory broth nicely.
• Yukon Gold potatoes: Hearty carbs lending creaminess and texture; they absorb every bit of flavor.
• Red wine: Boosts a tangy richness and tenderizin prowess, enriching the overall flavor.
• Tomato paste: Contributes tangy depth and a slight acidic sweetness enhancing the roast.
• Celery: Adds a refreshing crunch and subtle herbal notes that lighten the rich flavors.
• Beef broth: Provides a savory liquid base, infusin every ingredient with hearty depth.

Ingredient Quantities

• 3 to 4 lbs beef chuck roast
• Salt and freshly ground pepper, to taste
• 2 to 3 tbsp olive oil
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 medium Yukon Gold potatoes, peeled and quartered
• 2 stalks celery, chopped into pieces
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine (or extra broth if you prefer)
• 1 tsp dried thyme
• 2 tsp dried rosemary
• 2 bay leaves

How to Make this

1. Season the beef chuck roast all over with salt and pepper.

2. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until its nicely browned; this should take about 3-4 minutes per side.

3. Take the roast out, then add the chopped onion and minced garlic to the pot. Cook them for 2 or 3 minutes until they start to soften.

4. Stir in the tomato paste and let it cook for about a minute, then pour in the red wine (or extra broth if you prefer) and let it bubble for a minute.

5. Place the roast back in the Dutch oven, then pour in the beef broth making sure the liquid covers at least half of the meat.

6. Add the carrots, celery, dried thyme, dried rosemary, and bay leaves into the pot.

7. Bring the mixture to a simmer on the stovetop before covering the pot with a lid.

8. Transfer the Dutch oven to a preheated oven at 325°F and let it braise for about 3 hours until the meat is tender.

9. About 45 minutes before the end of the cooking time, add the Yukon Gold potatoes to the pot so they become soft and absorb all the flavors.

10. Once done, remove the bay leaves, check the seasoning, and serve your tender pot roast with the vegetables and plenty of gravy. Enjoy!

Equipment Needed

1. A large Dutch oven
2. A chef’s knife
3. A cutting board
4. Measuring cups and spoons
5. A wooden spoon for stirring
6. Tongs or a spatula
7. Oven mitts
8. A stovetop and an oven (preheated to 325°F)

FAQ

Classic Pot Roast Recipe Substitutions and Variations

• For the beef chuck roast, you could also use a brisket or even a round roast if that’s what you got on hand.
• If you don’t have olive oil, try using vegetable oil or canola oil instead its not the exact same but it works
• Instead of red wine, you can use extra beef broth or mix some grape juice with a little vinegar for that tangy kick
• Not finding Yukon Gold potatoes? Red potatoes or even russet potatoes would do in a pinch
• If you’re out of beef broth, chicken broth can work or you can use bouillon cubes dissolved in water as a substitute

Pro Tips

1. Let the beef come to room temp before searing so you get a nice, even brown on all sides, that really locks in the flavor.
2. Make sure you dont overcrowd your Dutch oven when browning the meat, or else it steams instead of searing which ruins those crispy edges.
3. Add your potatoes later in the cooking process so they dont fall apart and get too mushy in the long braise.
4. If your gravy turns out too thin, simmer it uncovered for a few extra minutes at the end to let it thicken up nicely.