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Classic Pot Roast

A comforting, slow-cooked pot roast filled with tender beef, hearty vegetables, and a savory broth, perfect for a cozy dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 3 to 4 pounds beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion quartered
  • 5 cloves garlic smashed
  • 4 carrots peeled and cut into chunks
  • 4 celery stalks cut into chunks
  • 1 pound baby potatoes or chopped Yukon Golds
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon rosemary
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine or additional broth

Method
 

  1. Season the beef chuck roast generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
  3. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side.
  4. Remove the roast and set it aside.
  5. In the same pot, add 1 large onion (quartered) and 5 smashed cloves of garlic. Sauté until fragrant, about 3 minutes.
  6. Add 4 peeled and chunked carrots, 4 chunked celery stalks, and 1 pound baby potatoes or chopped Yukon Golds to the pot.
  7. Stir in 2 tablespoons tomato paste and cook for 1-2 minutes.
  8. Return the beef roast to the pot. Add 2 teaspoons fresh thyme (or 1 teaspoon dried) and 1 teaspoon rosemary.
  9. Pour in 2 cups beef broth and 1 cup red wine (or additional broth) until the meat is nearly covered.
  10. Bring the mixture to a gentle simmer over medium heat.
  11. Cover the Dutch oven with a lid and transfer it to a preheated 300°F oven.
  12. Cook for 3 to 4 hours, or until the meat is fork-tender and the vegetables are soft but not mushy.
  13. Remove from oven and serve the meat and vegetables with a ladle of broth.

Notes

Store leftovers in their cooking liquid in an airtight container. Reheat gently on the stovetop or in the oven for best results. For extra flavor, stir in a splash of balsamic vinegar or a spoonful of Dijon mustard before serving.