This classic pot roast is the perfect cozy meal! Tender beef slow-cooked with carrots and potatoes creates a delicious dish that warms you from the inside out.
Honestly, the smell while it’s cooking is heavenly—just like a big hug! I love having leftovers for sandwiches the next day. Who doesn’t like beefy goodness twice? 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for pot roast due to its marbling, which makes it tender when cooked slowly. If you need a substitute, brisket or round roast can work, but they may vary slightly in tenderness.
Olive Oil: Olive oil adds depth to flavor, but vegetable oil or canola oil can be swapped in for a milder taste. If you want something richer, consider using butter.
Red Wine: This is optional but adds a great depth of flavor. If you prefer not to use wine, just add an extra cup of beef broth or a splash of balsamic vinegar for a bit of tang.
Vegetables: Carrots and potatoes are classics, but you can also add parsnips, turnips, or even celery for variety. Frozen vegetables can be a quick alternative, but fresh varieties offer better flavor.
How Do I Get the Beef Perfectly Tender?
Tender beef is all about low and slow cooking. Here are some tips to achieve a great tender roast:
- Make sure to sear the meat first. This creates a nice crust and locks in juices.
- Cook it covered in the oven at a low temperature to keep it moist. This helps break down the tough fibers over time.
- Use a meat thermometer to check for doneness. Aim for an internal temperature of around 195-205°F for best tenderness.
This way, your pot roast will be melt-in-your-mouth good! Feel free to let it cook longer if needed, as slow-cooked meals often improve in flavor.
How to Make Savory Classic Pot Roast with Tender Beef
Ingredients You’ll Need:
For the Pot Roast:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Vegetables:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 large russet potatoes, peeled and cut into chunks
For the Cooking Liquid:
- 2 cups beef broth
- 1 cup dry red wine (optional; substitute with more beef broth if preferred)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
For Thickening (optional):
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
How Much Time Will You Need?
This pot roast will take about 15 minutes of preparation time, along with 3 to 3 ½ hours of cooking time in the oven. It’s a set-it-and-forget-it kind of meal that fills your home with delightful aromas while it cooks!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (165°C). Then, pat the beef chuck roast dry with paper towels and sprinkle it generously with salt and pepper on all sides. This seasoning will enhance the flavor of your meat!
2. Sear the Beef:
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Carefully add the seasoned roast to the pot and sear it on all sides until it’s nicely browned—this should take about 4-5 minutes per side. Once done, remove the roast and set it aside on a plate.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté them for about 5 minutes until they become softened and golden. Toss in the minced garlic and cook for 1 minute more until you smell that wonderful aroma!
4. Build the Flavor:
Now, stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavor. Then pour in the red wine (if using) and beef broth. Don’t forget to scrape the bottom of the pot with a wooden spoon to pick up all those tasty browned bits!
5. Combine and Cook:
Return the seared roast to the pot. Next, add the carrots, potatoes, rosemary, thyme, bay leaf, and Worcestershire sauce. Give everything a gentle stir to combine, and then cover the pot with a tight-fitting lid.
6. Roast in the Oven:
Transfer the pot to the preheated oven and let it cook for 3 to 3 ½ hours, or until the meat is incredibly tender and can be easily shredded with a fork.
7. Serve the Pot Roast:
Once the pot roast is cooked, carefully remove it along with the vegetables and place them on a serving platter. Cover them with aluminum foil to keep warm while you prepare the sauce.
8. Make the Sauce (optional):
If you want a thicker sauce, place the pot back on the stove over medium heat. In a small bowl, mix the cornstarch with cold water to create a slurry, then whisk this into the simmering liquid in the pot. Stir until the sauce thickens, about 2-3 minutes.
9. Slice and Enjoy:
Finally, slice the roast against the grain into tender pieces. Serve it with the flavorful vegetables and rich pan sauce drizzled on top. Enjoy your hearty and delicious pot roast dinner!
Can I Use a Different Cut of Beef for This Pot Roast?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly based on the cut.
How Can I Make This Recipe in a Slow Cooker?
Sure! Sear the beef and sauté the vegetables as per the recipe, then transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is fork-tender.
What Should I Do With Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. To reheat, thaw overnight in the fridge and warm it gently on the stove or in the microwave.
Can I Omit the Wine From the Recipe?
Yes, you can omit the wine without any issues! Just replace it with an equal amount of beef broth or add a splash of balsamic vinegar for acidity if you like.
