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Classic Pot Roast

This classic pot roast recipe is tender, flavorful, and oh-so-comforting—perfect for a Sunday dinner or any occasion where you want everyone to feel at home.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6 servings

Ingredients

Meat

  • 3-4 pounds Chuck Roast

Seasoning

  • Salt and Pepper to taste

Oil

  • ¼ cup Vegetable Oil

Vegetables

  • 1 large Yellow Onion peeled and quartered
  • 3 cloves Garlic peeled
  • 2 tablespoons Tomato Paste
  • 1 cup Dry Red Wine
  • 2 cups Low-Sodium Beef Broth or stock
  • 4 sprigs Fresh Thyme
  • 3 Bay Leaves
  • 2 cups Carrots peeled and cut into 3-inch sticks
  • 3 medium Russet Potatoes peeled and cut into 1-inch pieces

Instructions

  • Step 1: Season the chuck roast with salt and pepper on all sides.
  • Step 2: Heat vegetable oil in a large pot over medium-high heat and sear the chuck roast for 4-5 minutes on each side.
  • Step 3: Sauté the quartered onion and whole garlic cloves for 3-4 minutes until the onion is translucent.
  • Step 4: Stir in the tomato paste and cook for an additional minute, then pour in the dry grape juice and scrape up any browned bits.
  • Step 5: Pour in the beef broth, add thyme and bay leaves, and return the roast to the pot.
  • Step 6: Nestle the carrots and potatoes around the roast.
  • Step 7: Cover and simmer on low for 3-4 hours or transfer to a preheated oven at 275°F (135°C) for the same time.
  • Step 8: Once done, let the roast rest for 10 minutes before slicing and serving with vegetables and broth.

Equipment

  • Dutch Oven

Notes

For added depth of flavor, consider using a mix of broth and stock, or adding Worcestershire sauce to the braising liquid.