Classic Pot Roast
This classic pot roast recipe delivers tender, slow-roasted beef, garden vegetables, and a rich homemade gravy. It's perfect for cozy Sunday dinners or family gatherings.
Servings: 12 servings
Ingredients
- 3-4 lb chuck roast
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 2 tbsp tomato paste
- 1 cup red wine
- 3 cups beef stock
- 2 tbsp Worcestershire sauce
- 2 lb carrots cut into large sticks
- 1 ½ lb small baking potatoes
- 1 tbsp cornstarch
Instructions
- Preheat oven to 325°F. Sprinkle salt and pepper over the entire chuck roast and set aside.1 tbsp kosher salt, 1 tsp freshly ground black pepper, 3-4 lb chuck roast
- In an 8-quart Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté until soft and beginning to brown on the bottom of the Dutch oven, 6-8 minutes. Add the tomato paste and cook until the paste forms a caramelized layer on the Dutch oven, 3 minutes. Add the red wine, beef stock, and Worcestershire sauce.2 tbsp unsalted butter, 1 cup diced onion, 1 cup diced celery, 1 cup diced carrot, 2 tbsp tomato paste, 1 cup red wine, 2 tbsp Worcestershire sauce, 3 cups beef stock
- Place the prepared chuck roast in the middle of the liquid in the Dutch oven. Cover with the lid and roast in the preheated oven. The roast will take approximately 1 hour per pound of meat.
- Once the roast is nearing the fall-apart tender stage with about 1 hour remaining in roasting time, remove ¼ cup of the drippings and add the prepared carrots and potatoes. Then continue to roast until the carrots and potatoes are tender, about 1 hour.1 ½ lb small baking potatoes, 2 lb carrots
- Remove the pan from the oven and remove the roast, carrots, and potatoes, leaving the sauce and drippings in the pan. Set the pan over medium heat. Whisk the cornstarch into the reserved cooled drippings. Stir this cornstarch slurry into the hot drippings and stir until slightly thickened like gravy. Serve with the roast and vegetables.1 tbsp cornstarch
Video
Notes
Chop the base layer of veggies finely. The onion, celery, and carrot flavors should melt into the butter; making them smaller helps achieve this.
Cornstarch needs to be stirred into a cooled liquid. If stirred into warm food, it can clump up and become ineffective. This is why a small amount of the drippings are set aside early on in the cooking to be mixed with the cornstarch later.
Wait to add the vegetables to the pot roast. They don't take as long to roast, so they can be added to the meat in the last hour of cooking. Otherwise, they will overcook.
Nutrition
Serving: 4oz | Calories: 276kcal