Description

This classic pot roast recipe delivers tender, flavorful beef slow-cooked to perfection with aromatic herbs, garlic, and vegetables. The chuck roast is first seared to lock in juices, then braised low and slow in a rich combination of beef broth and red wine. Baby potatoes, carrots, and celery finish cooking in the savory braising liquid, creating a comforting, hearty meal perfect for family gatherings or cozy dinners.

Ingredients

Scale

Meat and Seasoning

1 tablespoon olive oil
3 to 4 pounds chuck roast (or rump roast)
Salt and pepper, to taste

Vegetables

1 large yellow onion, chopped (or two small onions)
1 pound baby potatoes (or chopped red potatoes)
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1½-inch pieces
4 cloves garlic, coarsely chopped

Liquids and Herbs

2 cups beef broth (or as needed)
1 cup red wine (optional, see note)
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf

Optional for Gravy

All-purpose flour or cornstarch
Butter (for roux-based gravy)

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Instructions

Preheat the oven. Set your oven to 300°F to ensure it reaches the right temperature for slow braising the pot roast evenly and thoroughly.
Season the roast. Generously season your 3 to 4-pound chuck roast with salt and pepper on all sides to enhance flavor before searing.
Sear the roast. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 4 minutes per side, to lock in juices and develop a deep flavor. Add more oil if necessary.
Add onions and liquids. Arrange the chopped onions around the roast in the Dutch oven. Combine beef broth, red wine, garlic, dried rosemary, and thyme in a bowl, then pour this mixture over the roast. Add the bay leaf on top.
Simmer and transfer to oven. Place the Dutch oven on the stovetop over medium-high heat and bring the liquid just to a simmer. Then cover the pot and transfer it to the preheated oven to cook for 2 hours.
Add vegetables. After 2 hours, add the baby potatoes, carrots, and celery around the roast. Cover and continue cooking in the oven for another 2 hours (adjust timing as needed based on roast size) until the meat and vegetables are fork-tender.
Finish and serve. Remove the bay leaf, then either slice the roast into thick pieces or gently pull it apart with a fork. Serve with the cooking juices as is or prepare an optional gravy by making a roux with butter and flour or a slurry with cornstarch to thicken the liquid.

Notes

Red wine is optional; if omitted, add extra beef broth to maintain liquid volume.
For a thicker gravy, mix all-purpose flour or cornstarch with butter to make a roux and stir into the pot juices after cooking.
Use a Dutch oven or other heavy oven-safe pot with a lid for best results.
Cooking times may vary slightly based on roast size; a 3-pound roast may require less time, whereas a 4-pound roast benefits from the full 4-hour braise.