Best Pot Roast Recipe
This is the pot roast recipe that dreams are made of, thanks to the tender, juicy beef that melts in your mouth, surrounded by perfectly seasoned veggies in a rich, savory gravy.
Servings: 6 Servings
Equipment
- Large Dutch Oven or oven safe pot with lid
- Measuring cups
- measuring spoons
- Tongs
- Rubber spatula
Ingredients
- 3-4 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine, optional, can substitute with additional beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch, optional, for thickening gravy
- 2 tablespoons water, optional, for thickening gravy
Instructions
- Preheat your oven to 325°F (if using oven method).
- Season the chuck roast with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- In the same pot, add the onion and garlic. Sauté for 2-3 minutes, until softened.
- Deglaze the pot with red wine (or additional beef broth), scraping up any browned bits from the bottom.
- Return the roast to the pot and add the beef broth. Arrange the carrots and potatoes around the roast.
- Cover the pot with a lid and transfer to the oven. Cook for 3-4 hours, or until the roast is fork-tender.
- If thickening the gravy, remove the roast and vegetables from the pot. In a small bowl, whisk together cornstarch and water, then stir into the cooking liquid. Simmer on the stovetop until thickened.
- Slice or shred the roast and serve with vegetables and gravy. Enjoy with your family!