Per serving · Approximate values estimated by AI
Classic Beef Pot Roast
Traditional dish · American
A quintessential comfort food, this classic pot roast features a tender, slow-cooked beef chuck roast braised with aromatic vegetables and rich gravy, creating a deeply flavorful and satisfying meal.
Ingredients
- Beef chuck roast3-4 lbs
- Olive oil2 tbsp
- Yellow onions2 large
- Carrots4 large
- Celery stalks4
- Garlic cloves4
- Beef broth3 cups
- Red wine1 cup
- Tomato paste2 tbsp
- Fresh thyme sprigs4
- Fresh rosemary sprigs2
- Bay leaves2
- All-purpose flour1/4 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
- 4
Add chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- 5
Add minced garlic and tomato paste to the pot and cook for 1 minute until fragrant.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- 7
Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast. Add water if needed.
- 8
Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.
- 9
Braise for 3 to 4 hours, or until the roast is fork-tender. Check periodically and add more liquid if it gets too low.
- 10
Remove the roast and vegetables from the pot and keep warm. Discard the herb sprigs and bay leaves.
- 11
For the gravy: Strain the braising liquid into a saucepan, skimming off excess fat. Bring to a simmer. In a small bowl, whisk together flour with 1/4 cup of cold water to create a slurry. Gradually whisk the slurry into the simmering liquid until the gravy thickens. Season with salt and pepper to taste.
- 12
Slice or shred the pot roast and serve with the vegetables and gravy.
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