Here’s a classic, tender pot roast recipe with rich gravy and vegetables — perfect for a cozy dinner.
🥩 Classic Pot Roast (Oven Method)
Ingredients
- 3–4 lb chuck roast
- Salt & black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 3–4 cloves garlic, smashed
- 3 carrots, cut into chunks
- 3–4 potatoes, cut into large pieces
- 2 cups beef broth
- 1 cup red wine (optional, but recommended)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2–3 fresh sprigs)
- 1 bay leaf
Instructions
1️⃣ Preheat oven to 300°F (150°C).
2️⃣ Season & sear:
Pat roast dry. Season generously with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.
3️⃣ Build flavor:
In the same pot, sauté onion 3–4 minutes. Add garlic and cook 30 seconds.
Stir in tomato paste and cook 1 minute.
4️⃣ Deglaze:
Pour in wine (if using) and scrape up browned bits. Let simmer 2–3 minutes.
5️⃣ Braise:
Add broth, Worcestershire, thyme, and bay leaf. Return roast to pot. Liquid should come about halfway up the meat (add more broth if needed).
6️⃣ Slow cook:
Cover and cook in oven for about 3–4 hours, until fork-tender.
7️⃣ Add vegetables:
Add carrots and potatoes during the last 1½–2 hours of cooking so they don’t overcook.
8️⃣ Rest & serve:
Remove roast and let rest 10–15 minutes before slicing or shredding.
Optional Gravy
- Remove excess fat from cooking liquid.
- Simmer on stovetop.
- Whisk 1–2 tbsp cornstarch with cold water and stir in to thicken.
🔥 Slow Cooker Version
- Sear meat first (highly recommended).
- Cook on low 8–9 hours or high 4–5 hours.
⚡ Instant Pot Version
- Sear using sauté mode.
- Pressure cook 60 minutes, natural release 15–20 minutes.
Pro Tips
- Chuck roast is best for shreddable tenderness.
- Low and slow = fall-apart texture.
- Even better the next day!
If you’d like, I can also give you a Mississippi pot roast version, a garlic herb version, or a no-wine family-style version.
