What You’ll Love About This Recipe
This pot roast recipe is perfect for cozy family dinners, with tender meat and rich flavors that everyone will enjoy. It’s simple to make but tastes like it took hours of effort.
- Fall-apart tender beef that melts in your mouth, thanks to slow cooking.
- Hearty veggies soaked in savory juices, making every bite delicious.
- Easy prep with minimal fuss, so you can relax while it cooks to perfection.
Recipe
Intro:
A classic pot roast is a comforting and hearty dish, perfect for family dinners. This recipe yields tender, flavorful meat with rich, savory gravy, all cooked slowly to perfection.
Ingredients:
- 3 to 4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
Instructions:
- Preheat oven to 325°F (165°C).
- Season the roast generously with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until slightly softened.
- Add garlic, tomato paste, thyme, and rosemary. Stir for 1 minute.
- Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom.
- Return the roast to the pot. Add bay leaves.
- Cover and transfer to the oven. Cook for 3 to 3½ hours, until the meat is fork-tender.
- Remove bay leaves. Shred or slice the roast and serve with vegetables and gravy.
Notes:
- For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the liquid after cooking. Simmer until thickened.
- Substitute red wine with additional beef broth if preferred.
Equipment:
- Dutch oven or heavy oven-safe pot
- Tongs
- Wooden spoon
Time:
- Prep time: 20 minutes
- Cooking time: 3 to 3½ hours
Cuisine: American
Serving: 6-8 servings
Nutrition
This homemade pot roast recipe provides a hearty and satisfying meal. Below is the nutritional information per serving.
Calories 350 | Fat 15g | Protein 30g
Carbohydrates 20g | Fiber 3g | Sugar 5g
Sodium 600mg | Cholesterol 90mg | Potassium 500mg
Vitamin A 10% | Vitamin C 20% | Calcium 6% | Iron 15%
What To Serve With It
When I serve pot roast, I usually go for classic side dishes like mashed potatoes and roasted carrots, since they’re comforting and pair perfectly. If I’m feeling a bit adventurous, I’ll try creative pairings, like a garlicky kale salad or cheesy polenta, to mix things up. It’s fun to play with flavors and textures to make the meal feel fresh and exciting.
Classic Side Dishes
There’s nothing quite like a hearty pot roast, but let’s be honest—it’s the sides that really make the meal shine. I always go for creamy mashed potatoes—they’re perfect for soaking up that rich gravy. Roasted carrots or parsnips add a sweet, earthy balance, and green beans or steamed broccoli bring a fresh crunch. Don’t forget a basket of warm, crusty bread or fluffy dinner rolls—they’re a must for mopping up every last bit of flavor. These classic sides are tried-and-true, simple to make, and they’ll turn your pot roast into a meal that feels just like home.
Creative Pairing Ideas
While classic sides like mashed potatoes and roasted veggies are always a hit, I’ve found that mixing things up can make pot roast feel brand new. Try serving it over creamy polenta or buttery egg noodles for a cozy twist. A bright, tangy kale salad with lemon dressing cuts through the richness, or go for roasted Brussels sprouts with bacon for extra flavor. For something unexpected, pair it with cheesy grits or a warm, crusty baguette to soak up the juices. Don’t forget a drizzle of horseradish cream—it adds a spicy kick that’ll have everyone asking for seconds!
