Name: Classic Pot Roast Recipe
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: American
Ingredients: 3 lbs beef chuck roast, rump roast, or round roast; 2 tbsp olive oil; 1 large onion cut into large wedges; 3 cups (708 ml) beef stock or broth; 1 cup (236 ml) red wine **See notes; 2 tsp Worcestershire sauce; 4 cloves garlic, minced; 2 tbsp tomato paste; 4 sprigs fresh thyme (You can substitute with ½ tsp of dry thyme); 2 sprigs fresh rosemary (You can substitute with ½ tsp of dry thyme); 1 bay leaf; 3 large carrots cut into 2-inch sticks; 2 stalks of celery cut into 2-inch sticks; 1½ lbs of baby potatoes or medium-sized red potatoes cut into smaller pieces; Salt and pepper to taste

Description

This recipe for making a classic pot roast is a comforting and hearty meal. The beef is slowly cooked to perfection, along with vegetables and potatoes, perfect for a cozy dinner.

Ingredients

Scale

3 lbs beef chuck roast, rump roast, or round roast
2 tbsp olive oil
1 large onion cut into large wedges
3 cups (708 ml) beef stock or broth
1 cup (236 ml) red wine **See notes
2 tsp Worcestershire sauce
4 cloves garlic, minced
2 tbsp tomato paste
4 sprigs fresh thyme (You can substitute with ½ tsp of dry thyme)
2 sprigs fresh rosemary (You can substitute with ½ tsp of dry thyme)
1 bay leaf
3 large carrots cut into 2-inch sticks
2 stalks of celery cut into 2-inch sticks
1½ lbs of baby potatoes or medium-sized red potatoes cut into smaller pieces
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 300°F (150°C).
Season both sides of the roast with salt and pepper to taste.
In a large Dutch oven, heat the olive oil over medium-high heat and sear the roast for about 5-6 minutes per side.
Place the onion wedges around the roast.
In a large bowl mix the beef broth, wine, Worcestershire sauce, garlic, and tomato paste and pour it over the roast. Add the thyme, rosemary, and bay leaf.
Bring to a simmer over the stovetop, cover, and then transfer to the oven and bake for 2 hours.
Carefully remove the pot from the oven, and add the carrots, celery, and potatoes. Cover again and bake for an additional 1½-2 hours or until the roast and potatoes are tender.
Discard the herbs, remove the roast from the pot, and cut it into smaller pieces or shred it with a fork. Serve with the vegetables and potatoes drizzled with the remaining juices or pot roast gravy. **See notes where I tell you how to make this delicious gravy.

Notes

You can substitute the wine with another cup of beef stock or broth.
If using dried herbs, you can mix them with the broth before pouring over the roast.
A 3 lb roast takes about 3½-4 hours to bake. A 4 lb roast will take about 4 hours. And, a 5 lb roast will take approximately 5 hours. However, check the roast by trying to shred it with a fork. If it’s tender, it should come apart easily.
To make the pot roast gravy: Drain the juices from the Dutch oven into a small saucepan. Mix cornstarch with a small amount of water (About 1-2 tbsp of cornstarch per 1 cup of broth). Add it to the broth and bring it to a boil while you continue to stir until it thickens. Season with salt and pepper to taste.