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Juicy Classic Pot Roast

A tender, fall-apart beef chuck roast braised in red wine and beef broth with carrots, potatoes, and onions.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 3.5 lbs beef chuck roast boneless
  • 1 tbsp salt kosher
  • 1 tbsp black pepper freshly cracked
  • 2 tbsp vegetable oil
The Vegetables & Aromatics
  • 2 large yellow onions cut into wedges
  • 5 cloves garlic smashed
  • 1 lb carrots peeled and cut into chunks
  • 1.5 lbs Yukon gold potatoes quartered
  • 2 tbsp tomato paste
The Braising Liquid
  • 1 cup red wine dry, like Cabernet
  • 3 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp cornstarch optional, for thickening

Equipment

  • Dutch Oven or Large Pot
  • Tongs
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 300°F (150°C). Pat roast dry and season heavily with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned (5 mins per side). Remove beef.
  3. Add onions and carrots (save potatoes) to the pot. Sauté for 5 mins. Add garlic and tomato paste; cook 1 min.
  4. Pour in red wine to deglaze, scraping up browned bits. Simmer for 3 minutes.
  5. Return beef to the pot. Add broth until it reaches halfway up the beef. Add herbs.
  6. Cover and bake for 2 hours.
  7. Add potatoes to the pot. Cover and bake for another 1 to 1.5 hours, until meat is falling apart.
  8. Remove meat and veggies. Skim fat from sauce. Thicken with cornstarch slurry if desired.

Notes

If using a slow cooker, sear the meat on the stove first, then transfer everything to the cooker on Low for 8 hours.