Classic Pot Roast

Name: Classic Pot Roast
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 lb beef chuck roast; 1 1/2 tsp salt, divided; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 large onion, quartered; 3 cloves garlic, minced; 3 tbsp tomato paste; 2 cups beef broth; 1 cup red wine (optional, or additional broth); 2 bay leaves; 1 tsp dried thyme; 1 lb carrots, cut into large chunks; 1 1/2 lb baby potatoes, halved; 2 celery stalks, cut into large pieces; 2 tbsp all-purpose flour, for gravy (optional)

Fork-tender beef chuck braised low and slow with carrots and potatoes in a savory pan gravy.

⏱ Prep 20m🔥 Cook 210m🕒 Total 230m🍽 6 servings

#sunday dinner#comfort food

Your rating:

✨

Ask Chef AI

Scan this recipe for pairings, improvements, nutrition — or ask anything.

Transform this recipe

Servings

Units

Oven temp

👨‍🍳 Cooking mode

Ingredients

3-4 lbbeef chuck roast
1 1/2 tspsalt, divided
1/2 tspblack pepper
3 tbspvegetable oil
1large onion, quartered
3 clovesgarlic, minced
3 tbsptomato paste
2 cupsbeef broth
1 cupred wine (optional, or additional broth)
2bay leaves
1 tspdried thyme
1 lbcarrots, cut into large chunks
1 1/2 lbbaby potatoes, halved
2celery stalks, cut into large pieces
2 tbspall-purpose flour, for gravy (optional)

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Cost estimate

My notes

Method

1
Preheat oven to 300°F. Pat the roast dry and season generously with 1 teaspoon salt and pepper.
2
Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3
Add onion to the pot and cook until lightly browned, 3-4 minutes. Add garlic and tomato paste, cook 1 minute until fragrant.
4
Pour in broth and wine, scraping up all the browned bits from the bottom. Add bay leaves and thyme.
5
Return the roast to the pot, cover, and transfer to the oven. Braise 2 1/2 hours.
6
Add carrots, potatoes, and celery around the roast, cover, and return to the oven for 1 hour, until the meat is fork-tender and vegetables are cooked through.
7
Transfer roast and vegetables to a platter and tent with foil. Discard bay leaves. If desired, whisk flour into 1/4 cup cold water and stir into the pan juices, simmering on the stovetop until thickened into a gravy; season with remaining salt to taste.
8
Slice or shred the roast and serve with vegetables and gravy.