Description
This Best Pot Roast Recipe features a tender, flavorful chuck roast braised with savory herbs, aromatic onions, garlic, and hearty vegetables in a rich beef broth and optional red wine. Slow-baked to perfection in the oven, this comforting classic meal is perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 3-4 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine, optional (can substitute with additional beef broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For Gravy (Optional)
- 2 tablespoons cornstarch, optional
- 2 tablespoons water, optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure a consistent, even temperature for braising your roast.
- Season the Roast: Pat the chuck roast dry and season it generously with salt and black pepper on all sides to build flavor and aid browning.
- Sauté Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the sliced onion and minced garlic and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits left from searing.
- Deglaze the Pot: Pour in the red wine (or additional beef broth if skipping wine). Stir and scrape the bottom of the pot to release any browned bits, infusing the liquid with depth and rich flavor.
- Braise with Vegetables: Return the seared roast to the pot and pour in the beef broth. Sprinkle in dried thyme and rosemary, then arrange chopped carrots and potatoes around the roast.
- Bake: Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 3 to 4 hours or until the roast is fork-tender and vegetables are fully cooked.
- Make Optional Gravy: Remove the roast and vegetables from the pot. In a small bowl, whisk together cornstarch and water until smooth. Stir this slurry into the cooking liquid and simmer on the stovetop, stirring constantly, until the gravy thickens.
- Serve: Slice or shred the cooked pot roast. Serve topped with the caramelized vegetables and a generous ladle of the savory gravy. Enjoy your hearty meal!
Notes
- For a non-alcoholic version, substitute red wine with additional beef broth.
- Use a Dutch oven or other oven-safe heavy pot with a tight-fitting lid for best braising results.
- Allow the roast to rest for 10-15 minutes before slicing to retain juices.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Adjust herb quantities to taste or add fresh herbs during the last hour of cooking for extra aroma.
