Description
This Perfect Pot Roast is a cozy, fork-tender beef dinner made with chuck roast, carrots, potatoes, onions, herbs, and a rich savory gravy. It is the kind of easy dinner that feels special enough for Sunday supper but simple enough for family meal ideas, comfort food cravings, and make-ahead dinner ideas. Slow cooked until juicy and deeply flavorful, this classic pot roast is a hearty homemade meal everyone will want again.
Ingredients
3 to 4 pounds chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
3 cups beef broth
1 tablespoon Worcestershire sauce
1 pound carrots, peeled and cut into large pieces
1 1/2 pounds baby potatoes, halved
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water
Instructions
1. Pat the chuck roast dry with paper towels, then season all sides with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, then transfer it to a plate.
3. Reduce the heat to medium. Add onion and celery to the pot and cook for 4 to 5 minutes, stirring often.
4. Stir in garlic and tomato paste. Cook for 1 minute until fragrant and slightly darkened.
5. Pour in beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot.
6. Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover and transfer to a 300°F oven.
7. Cook for 2 hours, then add carrots and potatoes around the roast. Cover again and cook for 1 1/2 to 2 more hours, or until the beef is fork-tender.
8. Transfer the roast and vegetables to a serving platter. Discard bay leaves and herb stems.
9. For thicker gravy, simmer the pan juices on the stovetop. Stir cornstarch and water together, then whisk into the juices until glossy and thickened.
10. Slice or shred the roast and serve warm with vegetables and gravy.
Notes
Use chuck roast for the most tender result because it becomes juicy and soft during slow cooking.
Add the carrots and potatoes after the roast has cooked for a while so they stay tender instead of falling apart.
Let the roast rest for 10 minutes before slicing or shredding so the juices settle back into the meat.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 760mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 135mg
Keywords: Perfect Pot Roast, pot roast, chuck roast, easy dinner, comfort food, family dinner, Sunday dinner, beef dinner, dinner ideas