Go Back
Classic Pot Roast Recipe
Main Dishes

Classic Pot Roast

This Classic Pot Roast recipe is perfection! Melt in your mouth tender, full of rich beefy flavor, and all cooked in one pot.
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Makes: 6 - 8 servings

Ingredients

  • 3.5 - 4 lb beef chuck roast
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 leek (white and light green parts only), chopped
  • 1 large yellow onion, chopped
  • 4-5 large carrots, peeled and chopped
  • 1 1/2 lbs baby yellow potatoes
  • 6 garlic cloves, sliced
  • 2 1/2 cups beef stock or broth
  • 3/4 cup bold red wine
  • 2 tablespoons dijon mustard
  • 2 (two) 1-ounce packets onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 3-4 thyme sprigs
  • 2 bay leaves
  • slurry, optional (2 teaspoons cornstarch mixed with 1/4 cup water)
  • kosher salt
  • freshly cracked pepper

Instructions

  • Prep: 20-30 minutes before you’d like to begin preparing your pot roast, transfer the beef chuck roast from the refrigerator to the kitchen counter, allow it to come to room temperature for even searing. Pat dry with a paper towel and season liberally all over with kosher salt and freshly cracked pepper.
  • Preheat an oven to 350 F.
  • Sear: Dust the roast all over with flour. Heat the oil in a large (6-7 qt dutch oven) over medium-high heat on the stove. Once the oil in the pot is hot, carefully add in the seasoned dredged roast. Cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Transfer the browned chuck roast to a plate & set aside.
  • Mix the braising liquid: In a large measuring cup whisk together the beef broth, wine, dijon, soup mix, and Worcestershire until smooth.
  • Assemble: To the same pot used to brown the chuck roast, add in the baby potatoes, carrots, yellow onions, garlic, and leek. Use a wooden spoon to push the vegetables to the sides of the pot, then nestle the browned chuck roast in the center. Pour in the braising liquid (make sure to get all the dried spices in the bottom!) and bring to a simmer.
  • Braise: Cover the Dutch oven & carefully transfer the pot roast to the preheated oven to braise for 3 – 3 1/2 hours, until the chuck roast is fork-tender. If the roast is still tough, it just needs more time. The meat should shred easily with a fork. Remove from the oven and leave covered for 20 minutes.
  • Make the gravy: (Optional) Remove the roast and veggies from the pot and transfer to a serving plate. Place the Dutch oven back on the stovetop over medium heat. Mix together the cornstarch slurry and pour into the liquid that remains in the pot. Bring to a simmer for 2-3 minutes, while whisking, until thick. Pour over the roast and veggies or serve on the side.