Classic Pot Roast is the ultimate comfort food, fork-tender beef and vegetables melt in your mouth, and are topped with rich gravy, all cooked low and slow for deep, belly-filling flavor.
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This is the best Chuck Roast recipe. It delivers big flavor with simple ingredients, and while it takes time, the oven does most of the work. Perfect for family dinners, holidays, or meal prepping to use the beef in various meals. This main dish goes great with various sides like
Why Try My Recipe
You’ll love that this is a one-pot recipe that makes clean up a breeze. You only need a handful of simple ingredients; no need for any extra grocery store trips. This tender beef recipe makes for some great leftovers, and those leftovers taste even better the next day.
Let’s Gather The Ingredients
- Beef chuck roast: This can be a tough cut of meat, but the long cooking time gets it nice and tender.
- Oil: You can use vegetable oil or avocado oil.
- Veggies: White onion and carrots
- Garlic: Fresh minced is always best.
- Tomato paste: Adds a layer of flavor.
- Flour: Helps to thicken the liquid.
- Beef broth: Beef broth or stock works.
- Red wine: Optional, but recommended.
- Worcestershire sauce: Adds a layer of richness.
- Fresh herbs and seasonings: Bay leaf ,fresh thyme, fresh rosemary, kosher salt, and
How To Make Classic Pot Roast
- Step 1: Pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper.
- Step 2: Heat oil in a large Dutch oven. Sear the roast until browned on both sides. Remove and set aside on a plate.
- Step 3: Add the remaining oil to the Dutch oven or pot. Stir in onion and carrots and cook a few minutes. Add garlic and cook a little longer until fragrant.
- Step 4: Stir in tomato paste to cook.
- Step 5: Sprinkle in flour stir and cook.
- Step 6: Pour in beef broth, wine, and Worcestershire. Stir with a wooden spoon to combine.
- Step 7: Return roast to the pot. Add potatoes around the sides. Add bay leaves, thyme, and rosemary.
- Step 8: Cover with tight-fitting lid or foil and bake. Remove herbs before shredding meat. Shred or slice the roast and serve with vegetables and pan juices.
Recipe Tips
- If you have the time, don’t skip the searing extra step! It adds big flavor.
- Check tenderness at 3 hours. If the meat is not shredding yet, cook longer.
- Let the roast rest in the braising liquid before serving to help keep it juicy.
- Use a large Dutch oven if possible for best heat retention. If you don’t have one, just use a deep casserole dish and cover with aluminum foil. When putting it in the oven, place it on a baking sheet first to help catch any spills that may happen while cooking.
- If you don’t have a dry red wine, just use extra broth or beef stock.
