Classic Pot Roast

Bowl of pot roast with vegetables and rosemary

5 from 1 vote

Easy melt in your mouth Pot Roast is comfort food at its finest. A one-pan meal packed with beef, potatoes, carrots, and lots of savory flavors.

Prep Time30

Cook Time3 30

Total Time4

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 572kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Equipment

1 Dutch oven pan with lid

Ingredients

4 lbs chuck roast boneless, trimmed of excess fat
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoon olive oil
1 Tablespoon butter
1 large onion cuts into chunks
1 cup dry red wine
2 cups beef broth
2 Tablespoon tomato paste
2 Tablespoon Worcestershire sauce
3 sprigs fresh rosemary or 6 fresh thyme, or 1 teaspoon dried herbs
5 cloves garlic, peeled or 1 TBSP garlic powder
4 medium carrots, peeled, and chopped into 2-inch pieces, or 8 ounces baby carrots
1 pound baby gold potatoes, whole or halved or large Yukon golds cut into cubes
½ pound mushrooms, optional, cut in half or quarters

Instructions

Preheat oven to 275℉
Dry the chuck roast with a paper towel. On a shallow plate combine the flour, salt, and black pepper. Dredge the chuck roast on all sides into the flour mixture.
In a large Dutch oven, heat the olive oil and butter on high heat (not smoking). Sear all sides of the chuck roast until browned, approximately 3-4 minutes per side. Transfer the beef to a plate.
Reduce to medium-high heat. Add onions and saute for 2 minutes. Add wine, and deglaze the pan by scraping the brown bits on the bottom of the pan with a flat wooden spoon. Cook to reduce the wine by half.
Add broth, tomato paste, Worcestershire sauce, rosemary, and garlic cloves. Stir to combine. Add the seared meat, and its accumulated juices, back to the pan.
Cover and put in the oven for 90 minutes.
Remove the pot from the oven. The beef should be beginning to become fork tender.
Add the carrots and potatoes, stirring lightly, to combine and coat in liquid. Cover pot and return to the oven
At the 3-hour mark add the mushrooms, if using, and return to the oven.
Cook until the pot roast is easily shredded and the potatoes are fork-tender.
3 lb roast cooks for about 3-3.5 hours
4 lb roast cooks for about 3.5-4 hours
5 lb roast cooks for about 4-4.5 hours
Cooking times can vary based on the type of roast and each oven.
Chuck roast should be cooked to an internal temperature of 195℉ - 205℉ to be fall-apart tender. If the meat is not falling apart, it needs to be cooked longer.
See Notes below for how to make optional Pot Roast Gravy

Notes

To Make Pot Roast Gravy:

- - Remove everything from the pan, and put on a platter, except the braising liquids. Bring liquid to a simmer on the stovetop.
- - In a small bowl make a cornstarch slurry of 3 Tablespoons of cold water and 3 Tablespoons of cornstarch mixed until smooth.
- - If you don't have cornstarch you can use all-purpose flour.
- - Whisk the slurry into the hot braising juices and simmer until thickened.

Nutrition