Pot Roast

5 from 3 votes

This Pot Roast recipe comes with easy to follow directions and leaves you with the most tender roast, soft vegetables, and deep flavorful gravy. This recipe is comfort food at it's finest.

Prep Time25

Cook Time4

Total Time4 25

Servings: people

Calories: 534kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
3 pounds chuck pot roast
1 1/2 tablespoon kosher salt
1 teaspoon black pepper
4 garlic cloves minced
1 large yellow onion peeled and sliced
1 cup red wine (see note 1)
8 ounces tomato sauce
1 cup beef broth
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 bay leaves
3 carrots peeled and cut into two inch pieces
1 pound baby Yukon potatoes
2 tablespoons butter room temperature
2 tablespoons flour

Instructions

Preheat your oven to 300 degrees Fahrenheit.
Heat the oil in a large dutch oven over medium heat. Season the roast with salt and pepper on all sides. Place the roast in the preheated pot. Brown the roast on the top and bottom until lightly browned, about three to five minutes on each side. Remove from the pot and set aside. (See note 2.)
3 pounds chuck pot roast, 1 1/2 tablespoon kosher salt, 2 tablespoons olive oil, 1 teaspoon black pepper
Add the garlic and onions to the pot and sautee until translucent, about five minutes.
4 garlic cloves, 1 large yellow onion
Deglaze the pan with red wine, scrapping up the browned bits. (See notes in the post about what wine to use and what to use instead of wine.) Whisk in tomato sauce and beef broth and then add the thyme, rosemarry, and bay leaves. Return the roast to the pot and cover it. Bake for 1 1/2 hours.
1 cup red wine, 8 ounces tomato sauce, 1 cup beef broth, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 2 bay leaves
After 1 1/2 hours add the carrots and potatoes. (See note 3.) Return the pot to the oven for another 1 1/2 to 2 1/2 hours. Your pot roast is ready when you can very easily shread it with a fork. You can expect a 3 pound roast to take 4 hours. (See note 4.)
3 carrots, 1 pound baby Yukon potatoes
When the roast is fork tender, remove it from the pot. Skim as much fat as possible as you can off the top of the liquid (no need to spend a lot of time on this though). In a small bowl use a fork to combine the flour and the butter. Whisk this into the liquid to make a gravy.
2 tablespoons butter, 2 tablespoons flour
Shred the pot roast and serve with the vegetables and topped with the gravy.

Video

Notes

Picking wine: I recommend picking a dry red wine, like a Cabernet Sauvignon, that you love drinking on its own. No need to break the bank, but avoid cooking wine. Replacing wine: If you don't cook with wine, replace it with more beef broth.
Searing the meat: Searing the meat adds a lot of flavor to the dish and I don't recommend skipping this step.
Adding carrots and potatoes after 1 1/2 hours: In my testing this was an important step. Adding them at the beginning of cooking left vegetables that were mushy and had a bitter aftertaste. Adding them later in the cooking time left them perfect at the end.
Cooking pot roast for 3 to 4 hours: While it does not take this long for meat to reach a temperature that is food safe, it does take this long for the meat to break down and become tender.

Nutrition