Classic Pot Roast

This classic pot roast is a comforting, hearty meal made with tender chuck roast, potatoes, carrots, and a rich savory gravy. Slow-cooked in the oven, the beef becomes fork-tender while the vegetables soak up all the flavor from the broth, wine, garlic, and herbs. It’s a timeless recipe that’s perfect for Sunday dinner or any cozy family meal.

Ingredients

3 lb chuck roast, shoulder cut
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced or pressed
1 tablespoon tomato paste
2 tablespoons all-purpose flour or cassava flour
1/2 cup red wine
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, cut into chunks
2 bay leaves
Fresh thyme
Fresh parsley or cilantro, for garnish

Instructions

1. Season the beef

Pat the roast dry, then season it generously on all sides with salt and black pepper.

2. Sear the roast

Heat the olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Add the roast and brown it well on all sides, about 15 minutes total. This step adds deep flavor and helps seal in the juices. Once browned, transfer the roast to a plate.

3. Build the flavor base

In the same pot, add the chopped onion and garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onion softens and becomes translucent.

Stir in the tomato paste, then sprinkle in the flour. Mix well. The flour will absorb the oil and create the base for the sauce.

4. Add the liquids

Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 1 to 2 minutes so the wine reduces slightly.

Add the beef broth, bay leaves, and a few sprigs of fresh thyme.

5. Roast in the oven

Return the beef to the pot. Arrange the potatoes and carrots around the roast. Cover with a lid and place the pot in a preheated oven at 350°F.

Cook for 2 1/2 to 3 hours, or until the beef is very tender and easily pulls apart with a fork.

6. Finish and serve

Remove the bay leaves and thyme stems if needed. Sprinkle with fresh parsley or cilantro before serving.

Serve hot with the vegetables and plenty of the pan sauce.

Final result

You’ll have a rich, flavorful roast with tender meat, soft vegetables, and a savory sauce that brings everything together. It’s classic comfort food at its best.