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Classic Pot Roast Recipe

This Classic Pot Roast features tender beef slow-braised with carrots, onion, red wine, and beef stock. A comforting, rich, and hearty family meal, perfect for special dinners or meal prep.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4–5 lb beef chuck roast well-marbled
  • 4 tsp kosher salt divided
  • 1½ tsp freshly ground black pepper divided
  • 1 tbsp olive oil or high-heat cooking oil
  • 1 large yellow onion coarsely chopped
  • 4 cloves garlic coarsely chopped
  • 3 tbsp tomato paste
  • 1 cup dry red wine Cabernet Sauvignon or Pinot Noir
  • 6 cups beef stock
  • 5–6 carrots peeled and cut into 2-inch chunks
  • 2 bay leaves
  • 6 sprigs fresh thyme or 1 tsp dried thyme
  • ½ cup fresh parsley chopped, plus more for garnish
  • 2 tbsp cornstarch or flour optional, for thickening

Equipment

  • Large Dutch oven
  • Instant-read thermometer
  • Wooden spoon
  • Two forks

Method
 

  1. Season roast with 3 tsp salt and 1 tsp pepper. Let sit at room temperature for 1 hour. Preheat oven to 325°F and position rack in lower third.
  2. Heat oil in Dutch oven over medium-high. Sear roast on all sides, about 3 minutes per side. Transfer to plate.
  3. Add onions and sauté 4–5 minutes. Add garlic and cook 30 seconds more.
  4. Stir in tomato paste and cook 2 minutes. Add red wine, scraping up browned bits, and simmer 2–3 minutes.
  5. Add beef stock, thyme, parsley, bay leaves, remaining salt and pepper. Return roast to pot and add carrots. Bring to boil, then cover and transfer to oven.
  6. Bake 3.5–4 hours until meat is fork-tender. Remove and shred with forks.
  7. Serve with juices and vegetables, or thicken sauce using cornstarch slurry or beurre manié method if desired.
  8. Garnish with chopped parsley and cracked pepper. Serve hot.

Notes

For alcohol-free version, use more beef stock + 1 tbsp balsamic vinegar. Store up to 4 days in fridge or freeze for 3 months. Reheat on stovetop or in oven at 300°F with splash of broth.