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Classic Pot Roast

The ultimate guide to a fall-apart tender, deeply flavorful pot roast, braised low and slow with red wine and herbs for the perfect comfort food.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 480

Ingredients
  

Main Ingredients
  • 1 3-4 pound beef chuck roast
  • 2 tbsp olive oil
  • 1 large yellow onion roughly chopped
  • 3-4 large carrots peeled and cut into 2-inch chunks
  • 3-4 stalks celery cut into 2-inch chunks
  • 4-5 cloves garlic smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine like Cabernet Sauvignon
  • 3-4 cups beef broth low sodium
Herbs
  • 2-3 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Equipment

  • Dutch oven
  • Tongs
  • Cutting board

Method
 

  1. Preheat oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels and generously season all over with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side, until a deep brown crust forms. Remove roast to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add garlic and tomato paste and cook for 1 more minute.
  4. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer and reduce by half, about 3-4 minutes.
  5. Return the seared roast to the pot, nestling it in the vegetables. Add enough beef broth to come halfway up the roast. Add the rosemary, thyme, and bay leaves.
  6. Bring the liquid to a gentle simmer on the stovetop. Then, cover with the lid and transfer the Dutch oven to the preheated oven.
  7. Braise for 3 to 3 1/2 hours, or until the meat is fork-tender and falling apart. Do not open the lid during cooking.
  8. Carefully remove the pot from the oven. Transfer the roast to a cutting board, tent with foil, and let it rest for 20-30 minutes.
  9. Skim excess fat from the surface of the cooking liquid. Serve the roast shredded or sliced with the vegetables and sauce.

Notes

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. After removing the roast, bring the cooking liquid to a simmer on the stovetop and whisk in the slurry until the sauce thickens.