Pot Roast
A fall-apart tender beef roast, slow-cooked with hearty potatoes, carrots, and onions in a rich, savory gravy. This one-pot meal is the ultimate comfort food, perfect for a cozy Sunday dinner.
For 6 servings
6 steps. 180 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Pat the chuck roast completely dry with paper towels. This helps create a better sear.
- c.In a small bowl, mix together the all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper.
- d.Rub the flour mixture evenly over all sides of the roast, coating it completely.
- 2
Step 2
- a.Sear the Roast
- b.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should be shimmering but not smoking.
- c.Carefully place the flour-dusted roast in the hot pot.
- d.Sear for 4-5 minutes per side, until a deep, dark brown crust forms. This step is crucial for developing flavor.
- e.Once all sides are seared, remove the roast from the pot and set it aside on a plate.
- 3
Step 3
- a.Build the Braising Liquid
- b.Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
- c.Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
- d.Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom. Let the wine simmer and reduce by about half, which takes around 3 minutes.
- e.Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring the entire mixture to a simmer.
- 4
Step 4
- a.Slow Cook the Roast
- b.Return the seared roast to the pot, along with any juices that have collected on the plate.
- c.The liquid should come about halfway up the sides of the roast. If needed, add a bit more broth.
- d.Bring the liquid back to a gentle simmer, then reduce the heat to low. Cover the pot tightly and let it cook for 2 hours. Ensure it maintains a gentle simmer, not a rolling boil.
- 5
Step 5
- a.Add Vegetables and Finish Cooking
- b.After 2 hours, add the chopped carrots and potatoes to the pot, nestling them around the roast in the liquid.
- c.Cover the pot again and continue to cook for another 1 to 1.5 hours, or until the roast is fall-apart tender (a fork should easily shred it) and the vegetables are soft.
- 6
Step 6
- a.Rest, Thicken Gravy, and Serve
- b.Carefully transfer the roast and vegetables to a serving platter. Cover loosely with foil to keep warm. Let the roast rest for at least 10-15 minutes before carving or shredding.
- c.Remove the thyme sprigs and bay leaves from the pot. Skim any excess fat from the surface of the gravy.
- d.If you prefer a thicker gravy, bring it to a simmer and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook for 1-2 minutes until thickened.
- e.Carve or shred the beef. Serve alongside the vegetables, generously spoon over the hot gravy, and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, get a deep, dark brown crust on the beef when searing. This process, called the Maillard reaction, is key to a rich-tasting roast.
- 2Chuck roast is the ideal cut because its fat and connective tissue melt down during slow cooking, making the meat incredibly tender and flavorful.
- 3Don't skip deglazing the pan with wine or broth. Those browned bits stuck to the bottom are packed with flavor that will enrich your gravy.
- 4Keep the heat on low for a gentle simmer. Boiling the roast can make the meat tough and stringy.
- 5Let the roast rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring a moist and tender result.
- 6Leftover pot roast makes fantastic sandwiches, tacos, or a base for a hearty beef stew the next day.
Adapt it for your goals.
Herb Variations
Add 1-2 sprigs of fresh rosemary or a few fresh sage leaves along with the thyme for a more complex, earthy flavor.
Vegetable AdditionsVegetable Additions
Include 2 chopped celery stalks with the onions, or add 1 lb of cremini mushrooms or 1 lb of peeled parsnips along with the potatoes and carrots.
Slow Cooker MethodSlow Cooker Method
Complete steps 1-3 on the stovetop. Transfer the seared roast and the braising liquid to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables halfway through the cooking time.
Beer Braised RoastBeer-Braised Roast
Substitute the red wine with 1 cup of a dark beer, such as a stout or porter, for a deep, malty flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall maintenance.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Packed with Root Vegetables
Carrots and potatoes offer essential nutrients like Vitamin A, potassium, and dietary fiber, which support vision, heart health, and digestion.
Provides B Vitamins
Beef is a natural source of B vitamins, especially B12 and B6, which are vital for brain function, energy metabolism, and the formation of red blood cells.
Frequently asked questions
The best cut is a boneless chuck roast. It has an excellent balance of meat and fat, which breaks down during slow cooking to become incredibly tender and flavorful. Brisket or round roast can also be used, but chuck roast is preferred for its texture.