Classic Pot Roast

A hearty, fall-apart tender pot roast slow-braised with chuck roast, sweet onions, earthy mushrooms, carrots, and russet potatoes in a rich, savory broth. This timeless comfort dish fills your kitchen with an irresistible aroma and delivers deep, satisfying flavors in every bite.

RECIPE

Classic Pot Roast

A hearty, fall-apart tender pot roast slow-braised with chuck roast, sweet onions, earthy mushrooms, carrots, and russet potatoes in a rich, savory broth. This timeless comfort dish fills your kitchen with an irresistible aroma and delivers deep, satisfying flavors in every bite.

Prep20 mins

Cook195 mins

Total215 mins

Servings6

American

comfort food

dinner

beef

slow-braised

gluten-free-adaptable

Ingredients

• 3.5 lbs boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 large yellow onions, cut into 1-inch wedges
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, halved
• 4 large carrots, peeled and cut into 2-inch chunks
• 1.5 lbs russet potatoes, peeled and cut into 2-inch chunks
• 2 tbsp tomato paste
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter

Preparation

1

Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels — this is essential for a good sear. Season all sides generously with kosher salt, black pepper, and garlic powder.

2

Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the chuck roast for 4–5 minutes per side, including the edges, until a deep, mahogany-brown crust forms. Do not move the roast while searing. Transfer to a plate and set aside.

3

Reduce the heat to medium. Add the onion wedges to the same pot and cook for 4–5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another 60 seconds until fragrant.

4

Add the tomato paste and stir it into the onions and garlic. Cook for 2 minutes, letting it caramelize slightly against the bottom of the pot — this deepens the flavor of the braise.

5

Pour in the red wine and scrape up all the browned bits (fond) from the bottom of the pot with a wooden spoon. Let the wine reduce for 2–3 minutes.

6

Add the beef broth and Worcestershire sauce, then nestle the seared chuck roast back into the pot. Tuck the thyme sprigs, rosemary sprigs, and bay leaves around the meat. The liquid should come about halfway up the roast — add a splash more broth if needed.

7

Arrange the mushrooms and carrot chunks around the roast. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2 hours.

8

After 2 hours, carefully remove the lid and add the potato chunks, pressing them gently into the braising liquid. Replace the lid and continue cooking for another 60–75 minutes, until the potatoes are fork-tender and the roast shreds easily when prodded with a fork.

9

Transfer the roast and vegetables to a serving platter and tent loosely with foil. Remove and discard the thyme sprigs, rosemary sprigs, and bay leaves from the pot.

10

To make the pan gravy, place the Dutch oven over medium heat. In a small bowl, mash together the butter and flour into a smooth paste (beurre manié). Whisk this paste into the simmering braising liquid a little at a time until the gravy reaches your desired consistency. Simmer for 3–4 minutes, taste, and adjust seasoning with salt and pepper.

11

Slice or pull the roast apart and serve alongside the vegetables, generously spooned with the rich pan gravy.

Servings and Nutrition

Number of Servings in Classic Pot Roast

6

Nutrition for 1 serving (~10 oz meat + vegetables + gravy)

620

Calories (kcal)

48

Protein (g)

32

Carbs (g)

28

Fat (g)

Protein 48.0g

34%

Carbs 32.0g

22%

Fat 28.0g

44%