Classic Pot Roast
A comforting pot roast that features tender meat and rich flavors, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 Tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 cup red wine or beef stock (optional)
- 2 to 3 cups beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 Tbsp. tomato paste (optional)
Instructions
- Generously salt and pepper the chuck roast.
- Preheat the oven to 275 degrees F.
- Heat a large pot or Dutch oven over medium-high heat and add olive oil.
- Cut the onions in half and chop the carrots into 2-inch slices.
- Add the onions to the pot and brown them on both sides, then remove from the pot.
- Add the carrots to the pot and brown them slightly, then remove.
- If necessary, add more olive oil and sear the meat on all sides until browned, then remove the roast.
- Deglaze the pan with red wine or beef stock.
- Return the roast to the pot, add enough beef stock to cover halfway, and mix in onions, carrots, rosemary, thyme, and optional tomato paste.
- Cover the pot and roast in the oven for approximately 4 hours.
Notes
For best flavor, use a good quality chuck roast and allow the meat to rest for 10 minutes after baking.