Description

This Best Pot Roast Recipe features a tender, flavorful chuck roast slow-braised with aromatic herbs, vegetables, and a savory gravy. Perfectly cooked in a Dutch oven, this classic comfort food is ideal for family dinners or gatherings, delivering rich, hearty flavors with melt-in-your-mouth meat and perfectly cooked carrots and potatoes.

Ingredients

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
2 tablespoons water

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to ensure an even and consistent temperature for slow braising your pot roast.
Season Roast: Pat the chuck roast dry with paper towels. Generously season all sides of the roast with salt and black pepper to enhance flavor and promote browning.
Sear Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Remove the roast and set aside.
Sauté Aromatics: In the same pot, add sliced onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant, scraping up browned bits from the bottom of the pot to develop flavor.
Deglaze Pot: Pour in the red wine or additional beef broth to deglaze, stirring and scraping the pot to release all browned bits, enriching the liquid with deep flavor.
Add Roast and Vegetables: Return the seared roast to the pot. Pour in beef broth, sprinkle dried thyme and rosemary evenly over the top. Arrange the chopped carrots and potatoes around the roast in the pot.
Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 to 4 hours, or until the roast is fork-tender and the vegetables have cooked through.
Prepare Gravy (Optional): Remove the roast and vegetables from the pot. In a small bowl, whisk together cornstarch and water to form a slurry. Pour this into the cooking liquid on the stovetop and simmer while stirring constantly until the gravy thickens.
Serve: Slice or shred the pot roast. Serve the meat topped with the cooked vegetables and ladle the thickened gravy over the top for a hearty, comforting meal.

Notes

For an alcohol-free version, substitute red wine with additional beef broth.
Use a heavy-duty Dutch oven or oven-safe pot with a tight-fitting lid for best braising results.
Let the roast rest for 10-15 minutes after baking to redistribute juices before slicing.
The gravy step can be skipped if you prefer to serve the cooking juices as is.
Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.