Description
Classic Pot Roast is a hearty, comforting dish featuring tender beef chuck roast slowly braised with aromatic vegetables in a rich, savory gravy. This timeless American recipe is perfect for family dinners or cozy Sunday meals, delivering deep, robust flavors with minimal effort and a satisfying finish.
Ingredients
Meat
- 3 lb chuck roast
Vegetables & Aromatics
- 1 large onion, sliced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 3 cloves garlic, minced
Seasonings & Liquids
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Optional for Gravy
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to prepare for slow cooking the roast.
- Season the Roast: Rub the chuck roast evenly with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides to enhance the meat’s flavor.
- Sear the Roast: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the roast and sear it on all sides until well browned, approximately 4-5 minutes per side. Remove the roast and set it aside.
- Sauté Vegetables: In the same pot, add sliced onions, carrots, and celery. Cook until the vegetables are lightly softened, about 5 minutes. Stir in the minced garlic and 2 tablespoons tomato paste, cooking for an additional 1 minute to build flavor.
- Add Liquids: Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step adds rich flavor to the gravy.
- Combine and Season: Return the seared roast to the pot. Add 2 sprigs fresh thyme and 2 bay leaves for aromatic seasoning.
- Braise in Oven: Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 to 3 1/2 hours until the meat is fork-tender and easily pulls apart.
- Finish and Remove Herbs: Carefully remove the pot from the oven, then take out and discard the bay leaves.
- Optional Gravy Thickening: If a thicker gravy is desired, remove the roast to a serving platter. Mix 2 tablespoons cornstarch with 2 tablespoons water until smooth, then whisk this slurry into the cooking liquid on the stovetop over medium heat. Simmer gently until the sauce thickens to your liking.
Notes
- Chuck roast is preferred for its marbling which results in tender, flavorful meat after slow cooking.
- This recipe can easily be adapted for a slow cooker by cooking on low for 8 hours instead of the oven method.
- Serve the pot roast with mashed potatoes, egg noodles, or crusty bread to soak up the delicious gravy.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
