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Classic Pot Roast Made Easy

Classic Pot Roast Made Easy

This tender pot roast braises low and slow with hearty vegetables and a rich pan gravy. It’s a cozy, no-fuss dinner perfect for any Sunday table.
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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb beef chuck roast well-marbled
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil or another cooking oil
  • 2 cup chopped yellow onion
  • 2 cup chunked carrots
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 0.75 cup dry red wine or use extra broth
  • 2.5 cup beef broth low sodium preferred
  • 1.5 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary crushed
  • 1.5 lb gold potatoes, halved Yukon gold if possible
  • 1.5 tbsp all-purpose flour for slurry
  • 2 tbsp cold water for slurry
  • 1 tbsp chopped parsley for garnish, optional

Instructions

Preparation Steps

  • Preheat oven to 325°F. Position a rack in the lower-middle.
  • Pat the roast dry. Season all over with salt and pepper.
  • Heat oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned.
  • Transfer roast to a plate. Add onion, carrots, and celery to the pot. Cook until softened, 4–5 minutes.
  • Stir in garlic and tomato paste. Cook 1 minute, stirring to coat the vegetables.
  • Pour in red wine to deglaze. Scrape up browned bits and simmer 2 minutes to reduce slightly.
  • Return roast with its juices. Add broth, Worcestershire, thyme, and rosemary. Bring to a gentle simmer.
  • Nestle potatoes around the roast. The liquid should come about halfway up the meat.
  • Cover and braise in the oven until fork-tender, about 3 hours, turning the roast once halfway.
  • Set roast on a board to rest. Skim fat. Whisk flour with water; stir into simmering juices to thicken. Slice and serve with vegetables and gravy. Garnish with parsley.

Notes

Variation: Add 8 oz sliced mushrooms with the onions for an earthier gravy, or swap the wine for extra broth. Slow cooker option: After searing, transfer everything to a slow cooker and cook on Low 8–9 hours.
Serving tip: Spoon the thickened pan sauce over creamy mashed potatoes or buttered egg noodles.
This recipe is an original creation inspired by classic Classic Pot Roast Made Easy flavors. All ingredient ratios and instructions are independently developed.