Go Back
Pot Roast

Classic Pot Roast

Pot roast is a hearty, slow-cooked beef dish made with chuck roast, vegetables, and savory broth. As it simmers, the meat becomes fork-tender and the cooking liquid turns into a rich, comforting gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb beef chuck roast
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 3 potatoes chopped
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf

Method
 

  1. Preheat oven to 325°F (165°C). Season the beef generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
  3. Add onion, carrots, and garlic to the pot. Cook until softened. Stir in tomato paste.
  4. Return the roast to the pot. Add beef broth, thyme, and bay leaf. Liquid should come halfway up the meat.
  5. Cover and transfer to the oven. Cook for about 3 hours, until the beef is fork-tender.
  6. Remove from oven and let rest for 15 minutes. Discard bay leaf and thyme sprigs.
  7. Slice or shred the beef and serve with vegetables and pan juices.

Notes

  • Chuck roast is ideal for pot roast; lean cuts will not become tender.
  • Do not rush the cooking time—pot roast improves with slow heat.
  • Store leftovers with gravy to keep meat moist.
  • Reheat gently on the stove or in the oven with added broth if needed.