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Classic Pot Roast
Fall-apart tender beef in a rich, savory sauce - this is the ultimate pot roast recipe! It starts with searing the beef and building a flavorful broth on the stovetop, then the oven does the rest. It's simple enough for a cozy weekend dinner but absolutely company-worthy. Friends and family have told me many times, "This is the best pot roast I’ve ever had!"
Ingredients
- 4-5 lb beef chuck roast
- 4 tsp kosher salt, or to taste
- 1 1/2 tsp freshly ground black pepper, divided, or added to taste
- 1 Tbsp light olive oil, or any high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch + 2 Tbsp cold water, OR 2 Tbsp all-purpose flour + 2 Tbsp butter
Instructions
How to Make Pot Roast
- Prepare the Roast - Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast - Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies - Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add chopped garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake - Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring to a simmer. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours, depending on the size of the roast (*see time chart), or until the roast is easy to pull apart with two forks. If it seems tough, return it to the oven for another 30 minutes.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
Notes
*How Long to Cook Pot Roast in the Oven: Bake until the internal temperature on an instant-read thermometer reaches 200-210˚F.
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
- Option 1: Cornstarch & Water - Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a simmer, stir in cornstarch slurry and simmer for a few minutes until thickened.
- Option 2: Flour and butter - Melt 2 Tbsp butter and mash in 2 Tbsp flour to make a paste then add it to the simmering liquid a little at a time to reach your desired sauce thickness.
Nutrition Facts
Classic Pot Roast
Serving Size
7 oz
Amount per Serving
Calories
511
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
156
mg
52
%
Sodium
1780
mg
77
%
Potassium
1326
mg
38
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
48
g
96
%
Vitamin A
6846
IU
137
%
Vitamin C
11
mg
13
%
Calcium
84
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.