Description

This classic pot roast recipe delivers fall-apart tender beef and perfectly cooked vegetables in a rich, savory gravy. A true comfort food that’s easy to make and perfect for family dinners or meal prepping. Learn how to create this hearty and flavorful one-pot meal with simple ingredients and easy-to-follow instructions.

Ingredients

Scale

1 (4-5 lb) beef chuck roast, preferably Choice or Prime grade

1/4 cup all-purpose flour

1 tsp table salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil, divided

2 medium yellow onions, sliced

3 stalks celery, chopped

4 cloves garlic, minced or pressed

1 cup dry red wine (Cabernet Sauvignon, Merlot, or Chianti recommended)

2–1/4 cups (18 oz) low-sodium beef broth

5 medium carrots, peeled and quartered

1 bag (24 oz) baby potatoes

Fresh parsley or thyme, for garnish (optional)

Instructions

Prepare and Season Beef: In a small bowl, combine flour, salt, pepper, garlic powder, and onion powder. Coat the chuck roast evenly with the flour mixture.
Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the pot. Add sliced onions and celery and cook until softened and slightly caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2-3 minutes.
Combine Ingredients: Return the seared chuck roast to the pot. Add beef broth, carrots, and potatoes. Add enough beef broth so that the roast is approximately 3/4 submerged in the liquid. Season generously with salt and pepper. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust to your taste.
Braise:
- Oven Method: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender (internal temperature of 203°F/95°C).
- Stovetop Method: Cover the pot and reduce the heat to low. Simmer for 3-4 hours, or until the beef is fork-tender (internal temperature of 203°F/95°C), checking occasionally to ensure there’s enough liquid.
Rest and Shred: Once cooked, remove the pot roast from the pot and let it rest for 10-15 minutes before shredding with two forks.
Serve: Return the shredded beef to the pot with the vegetables and cooking liquid. Serve hot. Garnish with fresh parsley or thyme, if desired.

Notes

For richer flavor, make the pot roast a day ahead. The flavors meld and deepen overnight.

If the gravy is too thin, thicken it with a cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts cold water) or a roux (equal parts butter and flour cooked until golden).

To reduce fat, chill the cooked pot roast, then skim off the hardened fat from the surface of the gravy before reheating.

For a low-carb version, substitute cauliflower florets for the potatoes.

If you don’t have red wine, you can substitute with additional beef broth. However, the wine adds a depth of flavor.

Prep Time: 20 minutes
Cook Time: 3-4 hours
Cuisine: American

Nutrition

Calories: 450-550 kcal
Fat: 20-30g
Carbohydrates: 20-30g
Fiber: 4-6g
Protein: 40-50g

Keywords: pot roast, beef pot roast, pot roast recipe, comfort food, beef recipe, Dutch oven recipe, braised beef, one-pot meal, family dinner, chuck roast, easy pot roast, pot roast with vegetables, classic pot roast