This classic pot roast recipe delivers melt-in-your-mouth, fork-tender beef chuck roast smothered in a rich, savory red wine and herb gravy. Complete with perfectly cooked carrots and potatoes, this easy one-pot dinner is the quintessential comfort food meal that is simple enough for beginners but flavorful enough for company.
Ingredients
The Beef & Aromatics
- 3 to 4 lbs beef chuck roast (well-marbled for the best tenderness)
- 2 tbsp olive oil or vegetable oil
- 1 large yellow onion, cut into thick wedges
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (like Cabernet or Merlot) to deglaze (substitute with extra beef broth if preferred)
- 3 cups high-quality beef broth
- 1 tbsp Worcestershire sauce
- 3–4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper (generous amount for seasoning)
The Vegetables
- 1 lb carrots, peeled and cut into 2-inch chunks
- 1.5 lbs Yukon Gold or baby red potatoes, halved or quartered
Instructions
1. Sear the Beef
Preheat your oven to 300°F (150°C). Pat the chuck roast completely dry with paper towels and season all sides very generously with salt and black pepper. Heat the oil in a large, heavy Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until a deep, dark brown crust forms. Remove the meat and set it aside on a plate.
2. Sauté the Aromatics
Turn the heat down to medium. Add the onion wedges and garlic to the pot. Cook for about 3–4 minutes until they start to soften and brown slightly. Stir in the tomato paste, coating the onions, and cook for 1 minute until the paste turns a deep brick-red color.
3. Deglaze the Pan
Pour in the red wine (or 1 cup of beef broth), using a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pot. Let the liquid simmer and reduce by half, about 3–5 minutes.
4. Braise Low and Slow
Pour in the 3 cups of beef broth and Worcestershire sauce. Return the beef and any resting juices back to the pot—the liquid should come about halfway up the side of the meat. Nestle the thyme, rosemary, and bay leaves into the liquid. Bring it to a simmer, cover tightly with the lid, and transfer it to the preheated oven. Bake for 2 hours.
5. Add the Vegetables
After 2 hours, carefully remove the pot from the oven. Arrange the chunks of potatoes and carrots around the beef, pushing them slightly down into the braising liquid. Cover and return to the oven for another 1 hour to 1 hour 15 minutes, until both the vegetables and the beef are completely fork-tender.
6. Rest and Serve
Remove the beef and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Let the meat rest for 10 minutes before slicing against the grain or pulling apart into large chunks. Spoon the rich pan juices (or skim the fat and simmer to thicken into a gravy) generously over the top.