Nothing says comfort like a slow-cooked pot roast — tender beef, rich gravy, and melt-in-your-mouth vegetables. 🥩🥕🥔 Here’s a classic oven version that never fails.
Classic Pot Roast
Serves 6–8
Ingredients
- 3–4 lb beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine (optional but adds depth)
- 4 carrots, cut into chunks
- 1½ lbs baby potatoes (or quartered Yukon Golds)
- 2 stalks celery, chopped
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
Instructions
1️⃣ Season & Sear
- Pat roast dry and season generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Sear roast 4–5 minutes per side until deeply browned.
- Remove and set aside.
2️⃣ Build Flavor
- In the same pot, sauté onion 3–4 minutes.
- Add garlic and tomato paste; cook 1 minute.
- Pour in wine (if using) and scrape up browned bits.
- Add beef broth and herbs.
3️⃣ Slow Roast
- Return beef to pot.
- Add carrots, potatoes, and celery around the roast.
- Cover and cook in a 325°F (165°C) oven for 3–4 hours, until fork-tender.
4️⃣ Rest
- Remove roast and let rest 10–15 minutes before slicing or shredding.
Optional: Make Gravy
- Remove vegetables and beef.
- Simmer remaining liquid on stovetop.
- Thicken with a slurry (1 tbsp cornstarch + 1 tbsp water) if desired.
🔥 Pro Tips
- Chuck roast works best — it becomes incredibly tender.
- Low and slow is key.
- Pot roast tastes even better the next day.
- Add mushrooms for extra richness.
If you’d like, I can give you a slow cooker version, an Instant Pot version, or a Mississippi-style pot roast with pepperoncini and ranch seasoning.
