There's nothing quite like the smell of a classic pot roast filling the house on a lazy afternoon. This foolproof recipe delivers a tender, fall-apart roast with rich, flavorful vegetables and a savory gravy every single time. It's the ultimate comfort food meal perfect for sharing with family and friends.
- Prep time: 20 minutes
- Cook time: 3 hours 30 minutes
- Servings: 6-8
Shop Key Ingredients
- High-Quality Beef Broth
- Worcestershire Sauce
- Dried Thyme
- Bay Leaves
Full Recipe Ingredients
- 1 (3-4 lb) beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 large yellow onions, chopped
- 3 large carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon) or additional beef broth
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 lbs Yukon Gold potatoes, quartered
- 2 tablespoons cornstarch (for gravy)
- 2 tablespoons cold water (for gravy)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels, then season generously on all sides with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Remove the roast and set it aside on a plate.
- Add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for one more minute until fragrant.
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
- Return the seared roast to the pot, nestling it into the vegetables and liquid. Bring the liquid to a gentle simmer, then turn off the heat. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours.
- Carefully remove the pot from the oven. Add the quartered potatoes, stirring them into the liquid around the roast. Cover the pot and return it to the oven for another 1 to 1.5 hours, or until the roast and potatoes are fork-tender.
- Remove the roast and vegetables to a serving platter and tent with foil to keep warm. Discard the bay leaves. To make the gravy, bring the remaining liquid in the pot to a simmer on the stovetop. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens. Season with salt and pepper to taste.
