Description
This Perfect Pot Roast recipe delivers a tender, flavorful chuck roast braised low and slow in a rich mixture of beef broth, red wine, and aromatic herbs. Seared to lock in juices and cooked in a Dutch oven with hearty vegetables like carrots, celery, and onions, this classic American main course offers melt-in-your-mouth beef with a savory pan gravy, perfect for a comforting family meal.
Ingredients
Scale
Meat
- 3 to 4 lb chuck roast
Seasonings
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Vegetables
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
Liquids & Sauces
- 2 tablespoons olive oil
- 1 1/2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Herbs
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat and Season: Preheat your oven to 300°F. Pat the chuck roast dry with paper towels to ensure a good sear. Season thoroughly with salt, pepper, garlic powder, onion powder, and dried thyme on all sides to build flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it develops a deep, rich brown crust, about 3–4 minutes per side. This step locks in juices and adds depth to the dish. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add sliced onions and cook for 2 minutes until softened. Stir in minced garlic, carrots, and celery and cook for an additional 3 minutes to develop their flavors.
- Add Tomato Paste: Stir in tomato paste and cook for 1 minute to slightly caramelize it and enhance the sauce’s richness.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to lift browned bits that add flavor. Let it reduce slightly before adding the beef broth and Worcestershire sauce.
- Return Roast and Add Herbs: Place the roast back into the pot along with fresh rosemary and thyme sprigs. These fresh herbs infuse the meat and broth with aromatic flavor.
- Braise in Oven: Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Cook low and slow for 3 to 3 1/2 hours, or until the meat is fork-tender and shreds easily.
- Finish and Serve: Remove roast and vegetables to a platter. Skim fat from the cooking liquid and simmer the juices on the stovetop for 5–10 minutes to slightly thicken. Optionally, whisk in a cornstarch slurry to thicken more. Serve the roast warm with the pan juices spooned over.
Notes
- For a thicker gravy, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer until thickened.
- Leftovers make excellent sandwiches or can be transformed into a hearty stew.
- Use gluten-free Worcestershire sauce to keep this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
