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A plate with chunks of juicy pot roast with roasted baby potatoes and carrots.

Classic Pot Roast Recipe

Diana
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.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Cuisine American
Servings 8 servings

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 rosemary)
  • 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

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.
Nutritional values are approximate and calculated per serving.
Keyword pot roast, pot roast recipe
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