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Classic Beef Pot Roast Recipe

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This classic Beef Pot Roast recipe is as easy as it gets. Beef chuck roast cooks low and slow in a wine and herb infused broth until fall apart tender. Carrots and potatoes are added in the last 30 minutes and served in a bowl with warm bread and a quick gravy.
Course Mains & Entrees
Cuisine American
Keyword beef, braised, chuck roast, dinner, fall, one pot, pot roast, slow cooked
Prep Time 15 mins
Cook Time 2 hrs
Additional Time 45 mins
Total Time 3 hrs
Servings 6 servings
Calories 429
Author Laurie McNamara

Ingredients

  • 2 tablespoons extra light olive oil or grapeseed oil
  • 3-1/2 pounds beef chuck roast
  • kosher salt
  • 2 medium yellow onions chopped
  • 3 cloves garlic minced
  • 1 cup pinot noir
  • 2 cups low-sodium beef broth
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 4 carrots peeled and chopped into 2-inch pieces
  • 2 pounds small to medium redskin potatoes quartered
  • 1 tablespoon cornstarch plus 1 tablespoon water for cornstarch slurry
  • minced parsley for serving

Instructions

MAKE THE POT ROAST:

  • Preheat your oven to 350°.
  • Add olive oil in a large 5-quart (or larger) Dutch oven and heat on medium-high heat.
  • Meanwhile pat the chuck roast with paper towel before seasoning both sides with kosher salt.
  • Once the pot is hot, sear the roast for 4 to 5 minutes a side. When a good crust has formed (on both sides), use tongs to transfer the roast to a plate.
  • Reduce the heat to medium and add in the chopped onions. Cook until softened about 5-8 minutes. Add in the chopped garlic, stir and cook for 1 minute.
  • Deglaze the pot with the wine and scrape the browned bits from the bottom of the pot. Then pour in the beef broth. Transfer the roast back into the pot and add in the thyme, bay leaf and black pepper.
  • Cover and bring to a simmer before sliding the pot into a preheated 350° oven. Cook for 2 hours.
  • After the 2 hours, remove, uncover and add in the potatoes and carrots. Cover and place back into the oven for another 30 minutes.
  • Discard the thyme stems and bay leaf.
  • Use a slotted spoon to transfer the cooked carrots and potatoes to a serving bowl or plate and cover with foil to keep warm. Use tongs to transfer the pot roast to a carving board and slice. Cover that with foil also while you make the super simple gravy.
  • Serve with minced fresh parsley.

MAKE THE GRAVY:

  • Pour the remaining liquids into a fat separator. Pull the plug in the spout and pour the drippings (leaving the fat in the cup) into a sauce pan.
  • Bring to a boil (this takes only minutes) while you mix 1 tablespoon cornstarch with 1 tablespoon water.
  • Once boiling, whisk while pouring in the cornstarch slurry. It should thicken immediately. Pour into a gravy boat or bowl and drizzle over pot roast and vegetables.

Notes

Slow Cooker Instructions:

Once the meet has been seared and onions are tender, deglaze the pot with wine before transferring everything to your slow cooker and follow the remaining steps. Cover, cook on low for about 6 to 8 hours for a 3 to 4 pound chuck roast.

Nutrition

Serving: 1g | Calories: 429kcal | Carbohydrates: 34g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 296mg | Potassium: 1423mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6869IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 4mg