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

Course: Main Course

Cuisine: American

Keyword: dutch oven roast

Servings: people

Calories: 534kcal

Author: Lisa Longley

Ingredients

3 pounds chuck roast
1 1/2 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion peeled and sliced
1 cup red wine (see note in the post about replacing wine)
8 ounces tomato sauce
1 cup beef broth
4 garlic cloves minced
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.
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.
Add the garlic and onions to the pot and sautee until translucent, about five minutes.
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.
After 1 1/2 hours add the carrots and potatoes. 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.
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.
Shred the pot roast and serve with the vegetables and topped with the gravy.

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