Fall-apart tender beef in a rich, savory sauce – this is the ultimate pot roast recipe! It starts with searing the beef and building a flavorful broth on the stovetop, then the oven does the rest. It’s simple enough for a cozy weekend dinner but absolutely company-worthy.
Prep Time:30minutes mins
Cook Time:3hours hrs 30minutes min
Servings:8servings
Ingredients
- 4-5 lb beef chuck roast
- 4 tsp kosher salt, or to taste
- 1 1/2 tsp freshly ground black pepper, divided, or added to taste
- 1 Tbsp light olive oil, or any high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch + 2 Tbsp cold water, OR 2 Tbsp all-purpose flour + 2 Tbsp butter
Instructions
How to Make Roast
- Prepare the Roast – Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast – Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies – Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add chopped garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake – Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring to a simmer. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours, depending on the size of the roast (*see time chart), or until the roast is easy to pull apart with two forks. If it seems tough, return it to the oven for another 30 minutes.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
Notes
*How Long to Cook Pot Roast in the Oven: Bake until the internal temperature on an instant-read thermometer reaches 200-210˚F.
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
How to Thicken the Sauce: Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
- Option 1: Cornstarch & Water – Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a simmer, stir in cornstarch slurry and simmer for a few minutes until thickened.
- Option 2: Flour and butter – Melt 2 Tbsp butter and mash in 2 Tbsp flour to make a paste then add it to the simmering liquid a little at a time to reach your desired sauce thickness.
Storage – Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Thaw in the refrigerator overnight then reheat on the stovetop.
Nutrition Per Serving
511kcalCalories12gCarbs48gProtein28gFat
Tips for the Best Roast
- Choose a well-marbled chuck roast – the fat and connective tissue break down during the long cook, giving you juicy, fall-apart beef.
- Get a good sear – let the roast develop a deep brown crust before turning it. Those browned bits add tons of flavor to the sauce.
- Keep it covered and cook it slowly – pot roast needs time for the tough beef to soften.
- If your pot roast is tough, keep cooking it – this is the big one. If it doesn’t pull apart easily with two forks, cover it and retrn ot the oven for another 20-30 minutes, then check again.
Make-Ahead
Once cool, store in an airtight container (don’t forget the veggies and juices).
- Make-Ahead: Cook the pot roast completely, let it cool slightly, then refrigerate the beef and vegetables in the sauce. Remove any solidified fat before reheating if desired. Reheat gently on the stovetop or covered in the oven.
- To Refrigerate: store covered in the refrigerator for 3-4 days.
- Freezing: Store portions of beef with some of the sauce in freezer zip bags or airtight containers for up to 3 months.
- To Reheat: Thaw overnight in the fridge and reheat it gently with the sauce to keep it moist.
- Meal-Prep: Leftover pot roast is delicious in Quesadillas, Beef Sandwiches, Beef Burritos, and Tacos.