This classic pot roast is easy to make and super tender. It features juicy beef, fresh veggies, and a flavorful broth that makes every bite comforting and warm.
Honestly, there’s something magical about meat that falls apart with a fork! I love serving it with mashed potatoes to soak up all that delicious sauce—yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast because it becomes tender when slow-cooked. If unavailable, you can use a brisket or round roast instead.
Vegetables: The classic combo is onions, carrots, and celery. Feel free to add other root veggies like parsnips or turnips for a different flavor profile.
Red Wine: It adds depth to the sauce but can be skipped or replaced with extra beef broth if you want to make it alcohol-free.
Herbs: Fresh rosemary and thyme make a big difference in flavor. You can substitute with dried herbs (use about 1/3 of the amount) if that’s what you have on hand.
What’s the Best Way to Sear the Roast?
Searing the roast is crucial for flavor! Here’s how to do it right:
- Make sure your pot is hot before adding oil; you want a nice sizzle when the beef hits the pan.
- Don’t overcrowd the pot; sear in batches if necessary to ensure even browning.
- Let the roast cook undisturbed to get a good crust, then flip to brown all sides.
This step locks in juices and enhances the overall taste of your pot roast!
Savory Classic Pot Roast – Easy and Tender
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 pound baby potatoes or regular potatoes cut into chunks
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons all-purpose flour (for thickening gravy)
- 2 tablespoons cold water (for thickening gravy)
How Much Time Will You Need?
This delicious pot roast will take about 20 minutes to prepare and then around 2 to 2.5 hours to cook in the oven. You’ll spend an extra few minutes making the gravy at the end. Overall, you can expect to dedicate about 2.5 to 3 hours from start to finish, but the hands-on cooking time is quite minimal!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (165°C). This will ensure it’s ready to go when it’s time to roast!
2. Prepare the Roast:
Pat your beef roast dry with paper towels. This helps it get that beautiful brown color when searing. Next, sprinkle salt and freshly ground black pepper generously on all sides.
3. Sear the Roast:
In a large, heavy oven-proof pot or Dutch oven, heat your oil over medium-high heat. Once the oil is hot, place the roast in the pot and sear it on all sides until it’s deeply browned. This should take about 4-5 minutes for each side. After searing, take the roast out and set it aside on a plate.
4. Sauté the Vegetables:
In the same pot, add your chopped onion, carrots, and celery. Stir those around for about 5-7 minutes until they start to soften. Then, add the minced garlic and cook for another minute until fragrant.
5. Add Flavor:
Stir in the tomato paste and let it cook for about 2 minutes to enhance the flavor.
6. Deglaze the Pot:
Now, pour in the red wine (or additional beef broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step adds a ton of flavor! Let it reduce for about 5 minutes.
7. Add the Liquids and Herbs:
Pour in the beef broth, and add the Worcestershire sauce (if you’re using it), rosemary, thyme, and bay leaves. Stir well!
8. Nestle the Roast:
Return the roast to the pot, placing it amid the veggies. This makes sure everything is cooking together beautifully.
9. Cover and Roast:
Cover your pot with a tight-fitting lid and pop it in the oven. Roast it for about 2 to 2.5 hours, until the beef is very tender. You’ll know it’s ready when it falls apart easily with a fork!
10. Add the Potatoes:
About an hour before the roast is finished, add your baby potatoes or cut regular potatoes to the pot. They need time to cook along with the meat.
11. Rest and Prepare the Gravy:
Once cooking is complete, carefully remove the roast and vegetables to a platter. Cover them loosely with foil to keep warm while you make the gravy!
12. Make the Gravy:
Place the pot with the remaining liquid on the stovetop over medium heat. Mix the flour with cold water to make a slurry, then slowly whisk this into the simmering liquid in the pot. Continue whisking until the gravy thickens, which should take about 3-5 minutes.
13. Serve It Up:
Don’t forget to remove the herb sprigs and bay leaves before serving! Slice the roast against the grain, and serve it on a plate with veggies and that delicious gravy poured over the top.
Enjoy your savory, tender classic pot roast with family and friends!
FAQs About Savory Classic Pot Roast
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for pot roast due to its marbling and tenderness, you can also use a brisket or round roast. Just note that cooking times may vary slightly depending on the cut.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or gravy to keep it moist.
Can I Make This Ahead of Time?
Yes! You can prepare the pot roast up to a day in advance. Just cool it completely after cooking and store it in the refrigerator. When ready to serve, reheat it slowly until warmed through, ensuring it stays tender.
What Can I Substitute for Red Wine?
If you’d prefer not to use red wine, you can simply substitute it with more beef broth or grape juice for a non-alcoholic option. It might alter the flavor slightly, but it will still be delicious!
