Beef Pot Roast Classic

The house smelled incredible before I even walked through the door. My grandmother had been cooking this pot roast since morning, and that rich, savory scent had seeped into everything. She taught me that good food takes time, but more importantly, that feeding people well is how you show them they matter. Now whenever a gray, chilly Sunday rolls around, this recipe finds its way into my Dutch oven.

Last winter, my sister came over after a terrible week at work. I had this roast simmering away, and she actually sat on the kitchen floor just breathing it in while it cooked. We ate in comfortable silence, dipping crusty bread into that gravy until we were both too full to move. Sometimes the best conversations happen when no one feels pressured to speak.

Ingredients

• 1 (3 to 4 lb) chuck roast: The marbling in this cut melts into the meat during slow cooking, creating that melt-in-your-mouth texture that makes pot roast legendary
• 2 teaspoons kosher salt and 1 teaspoon black pepper: Generous seasoning before searing creates a flavorful crust that deepens the entire dish
• 2 tablespoons olive oil: You need a neutral oil with a high smoke point for proper searing
• 1½ lbs Yukon Gold or Russet potatoes: Yukon Golds hold their shape better but Russets get creamier, choose based on your texture preference
• 4 large carrots: They become naturally sweet as they braise, balancing the savory beef perfectly
• 2 large yellow onions: Quartered so they do not completely dissolve, adding structure and sweetness to every bite
• 4 cloves garlic, smashed: Smashed releases more flavor than minced, and it mellow beautifully during long cooking
• 2 cups beef broth: The foundation of your braising liquid and eventual gravy
• 1 cup dry red wine: Adds depth and acidity, though extra broth works if you prefer not to cook with wine
• 2 tablespoons tomato paste: Concentrated umami that enriches the entire braising liquid
• 1 tablespoon Worcestershire sauce: That secret savory ingredient nobody can quite put their finger on
• 2 teaspoons dried thyme or 4 fresh sprigs: Earthy and aromatic, thyme pairs perfectly with beef
• 2 bay leaves: Subtle background flavor that makes the gravy taste professional
• 2 tablespoons all-purpose flour or cornstarch: For thickening the gravy at the end into something spoonable and luscious

Instructions

Get everything ready:

Preheat your oven to 300 degrees and pat the beef completely dry with paper towels. Season it generously on all sides with the salt and pepper, pressing it in lightly so it adheres.

Sear the beef:

Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Sear the roast for about 4 to 5 minutes per side until a deep, golden brown crust forms, then remove it to a plate.

Build the flavor base:

Add the onions and garlic to the same pot, cooking for 2 to 3 minutes until fragrant. Stir in the tomato paste and let it cook for a minute, then pour in the wine and scrape up all those gorgeous browned bits from the bottom.

Bring it all together:

Return the beef to the pot and add the broth, Worcestershire sauce, thyme, and bay leaves. Arrange the potatoes and carrots around and on top of the roast, then cover everything tightly.

Let the oven do the work:

Braise for 3 to 3 and a half hours until the beef yields easily when pierced with a fork. You should be able to pull it apart with virtually no resistance.

Make the gravy:

Transfer the beef and vegetables to a serving platter and tent with foil. Skim any excess fat from the liquid, whisk together the flour and cold water until smooth, then stir it into the pot. Simmer over medium heat for 3 to 5 minutes, whisking constantly until the gravy coats the back of a spoon.

Save

My friend swore she hated pot roast until she tried this version. She admitted she had only had the dry, stringy kind made by impatient cooks. Watching her face light up when she took that first bite reminded me why I bother with recipes that take all day.

Choosing the Right Cut

Chuck roast is the gold standard here because it has plenty of connective tissue that breaks down into gelatin during slow cooking. I have tried other cuts, but they either dry out or never develop that velvety texture. Trust the chuck and buy the best quality you can find.

Vegetable Timing

I learned the hard way that adding all vegetables at the same time leads to mush. Potatoes and carrots can go in at the start, but delicate vegetables like green beans or peas should only go in during the last 20 minutes. The onions in this recipe are cut large enough that they hold up beautifully to the long cook time.

Leftovers That Might Be Even Better

Something magical happens to pot roast overnight in the refrigerator. The flavors meld and deepen in ways you cannot achieve on the first day. I always make extra just for this reason.

• Chop leftover beef and vegetables for incredible hash the next morning
• Shred the meat with some gravy for the best sandwiches you have ever made
• Freeze portions in gravy for those nights when cooking feels impossible

Save

This is the kind of recipe that turns a house into a home. May your kitchen be filled with wonderful aromas and your table with people you love.

Recipe Q&A

→ What cut of beef works best?

Chuck roast is ideal for slow cooking due to its marbling, which breaks down to become tender and flavorful.

→ Can I skip the red wine?

Yes, substitute with additional beef broth for a rich taste without wine.

→ How do I thicken the gravy?

Whisk flour or cornstarch with cold water and stir into simmering liquid, cooking until thickened.

→ How long should the dish braise?

Braise for 3 to 3½ hours until beef is fork-tender and vegetables are cooked through.

→ Can I make this gluten-free?

Use cornstarch instead of flour to thicken the gravy to keep it gluten-free.