Description

This classic Pot Roast recipe features a tender, slow-cooked chuck roast simmered with aromatic herbs, red wine, and broth in a Dutch oven. The roast is seared for a rich crust, then oven-braised with onions, garlic, and hearty vegetables like baby potatoes, carrots, and celery, resulting in a comforting and flavorful one-pot meal perfect for family dinners.

Ingredients

Scale

Meat and Seasoning

3 to 4 pounds chuck roast (or rump roast)
Salt and pepper, to taste
1 tablespoon olive oil

Vegetables and Aromatics

1 large yellow onion, chopped (or two small onions)
4 cloves garlic, coarsely chopped
1 pound baby potatoes (or chopped red potatoes)
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1 ½-inch pieces

Liquids and Herbs

2 cups beef broth (or as needed)
1 cup red wine
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf

Optional for Gravy

All-purpose flour or cornstarch
Butter

Instructions

Preheat and season: Preheat your oven to 300°F. Season the chuck roast generously with salt and pepper on all sides to enhance the flavor of the meat as it cooks.
Sear the roast: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Once hot, sear the roast on all sides, about 4 minutes per side, to develop a flavorful browned crust. Add more oil if needed to prevent sticking.
Add aromatics and liquids: Arrange the chopped onions around the seared roast. In a bowl, combine the beef broth, red wine, garlic, dried rosemary, and thyme. Pour this mixture over the roast in the Dutch oven. Add the bay leaf to infuse extra herbal notes.
Simmer and oven braise: Place the Dutch oven on the stovetop over medium-high heat and bring the liquid just to a simmer. Once simmering, cover the Dutch oven with its lid and transfer it into the preheated oven. Cook the roast for 2 hours, allowing the flavors to meld and the meat to start tenderizing.
Add vegetables: After 2 hours, add the baby potatoes, carrots, and celery to the pot around the roast. Re-cover and continue cooking for an additional 2 hours (if using a 4 lb. roast), or until both the meat and vegetables are fork-tender.
Finish and serve: Remove the bay leaf and gently pull or slice the beef into large, thick pieces. Serve the roast alongside the cooked vegetables, spooning the flavorful cooking juices over the top. For extra richness, you can make a gravy using the pan juices, butter, and flour or cornstarch as desired.

Notes

If you prefer a thicker gravy, whisk together a tablespoon of flour or cornstarch with cold water and stir it into the pan juices over medium heat until thickened. Add butter for richness if desired.
Red wine adds depth of flavor, but you can substitute with additional beef broth if preferred.
Adjust seasoning with salt and pepper before serving as the vegetables absorb some salt during cooking.
Use a heavy, oven-safe Dutch oven to ensure even cooking and heat retention.
For quicker cooking, you can cut the roast into smaller pieces, though slow roasting whole yields best tenderness and flavor.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pot roast, beef roast, Dutch oven pot roast, braised beef, comfort food, slow cooked roast, classic dinner