This Classic Pot Roast has everything you crave for, the veggies, meat that is tender and flavorful and a rich broth that is warming and nourishing.
Pinch me it’s already November and we New Englanders were surprised with 6 inches of snow on October 30th!! It’s going to be one of those long and cold winters, and the only thing that gives me consolation is this Classic Pot Roast.
Well, this classic pot roast with potatoes and carrots and another handful of bone-warming, soul comforting foods like this Beef Stew, and this Instant Pot Short Ribs, definitely this Oxtail Soup recipe and this oldie but goodie Turkey Chili.
Basically all things beefy, stewy and brothy!
And basically, all of which I already made by now November 1st 🙄
The good news is that Pot Roasts (and all stew meats for that matter) is very easy to make and the most important ingredient here is PATIENCE!
This meaty dish doesn’t cook to perfection in a snap. The longer it cooks the more flavorful and tender it gets. But I’ll walk you through all the tips and tricks on how to make the most delicious mouthwatering jaw dropping Classic Pot Roast!
how to make a juicy tender delicious pot roast
- The meat. Boneless chuck roast is a good pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised.
- The pot. Using the right pot for the job will make a difference in the result and user experience. A good cast iron dutch oven has superior heat distribution and retention allowing the meat to cook perfectly and evenly.
- The flavorings. While pot roasts don’t require a whole lot of ingredients, there are a few key ingredients that will give this dish all the flavor, so make sure you have these few ingredients in hand.
- The acid. While you will see red wine in the ingredient list of most pot roasts, if you don’t want to use wine I recommend that you use 2-3 tbsp of soy or coconut aminos instead for a greater depth of flavor.
- The thickening agent. If you want your pot roast to have the au jus consistency, simply add a thickening agent while you sauté. All purpose flour is a common go-to option but if you are gluten-free try tapioca or potato starch. For Whole30 try arrowroot or a non-grain based flour such as almond, tapioca or cassava flour.
- The veggies. Classic pot roasts has yellow potatoes and carrots but don’t limit yourself to these veggies, and feel free to add whatever you like.
- Time and temperature. Remember I said earlier that the key ingredient for pot roasts is patience? Set your oven to the perfect temperature of 350F degrees for a full 2 hours (longer depending on the size of the roast) and let time do it’s thing.
- The finishing touch. Always add a handful of fresh herbs to give the roast that fresh and bright touch. I mostly use cilantro but parsley is also a great option. That’s in addition to the fresh thyme we added early on prior to cooking.
If you make this Classic Pot Roast recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Classic Pot Roast
Equipment
- Dutch Oven or Heavy Pot
Ingredients
- 3 lb chuck roast, shoulder cut
- table salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour, GF flour, cassava flour* (see note of GF and Whole30)
- 1/2 cup red wine
- 2 cups beef broth
- 2 lb small yellow potatoes
- 1 lb carrots, chunks
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
Instructions
- Start by seasoning the beef well, on all sides with salt and pepper.
- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
- When done, garnish with fresh parsley or cilantro and serve.
Notes
I made to the family last night and it was a serious cloud pleaser- and so easy to make. Thanks, Silvia!
Very happy to hear and thanks for your feedback Kirsti, I truly appreciate it!
Can I make this recipe in an electrical pressure pot or stainless steel pot? If so, how long is the cooking time? I don’t have a clay pot 😔
Hi Pablo, yes you can make this pot roast recipe in both pressure cooker and steel pot. The pot I use is cast iron. A steel pot will require the same time in oven, just check during that last hour to make sure it is not sticking to the bottom. As for the instant pot I have cook for an hour with good results. hope this helps
Delicious recipe…loved the broth consistency and flavors. Made just as the recipe stated with red wine and all purpose flour. Baked for 3 hours at 350 degrees. The meat was fall apart tender and vegetables perfect. Thanks for a wonderful guide for an old classic.
You are very welcome Laura, I am so glad this recipe worked well for you! 🙂
This classic roast is a “Crowd Pleaser”. I’m uniquely abled, so had to continue cooking on simmer in the same Dutch oven.
Delicious and savory, more so the next day!
Thanks Great Karen, so good to hear! xo, Silvia
Can this be made in a crock pot?
It certainly can! be sure to cook for as long as possible so the meat is like falling apart, juicy and delicious. Have fun!
Hi so far so good Thanxs was wondering do I put the verges in at the very beginning and they will cook for the 21/2 hrs?
I do! but don’t submerge the veggies in liquid. Let them sit on top, cook with dutch oven covered. They come out perfect!
Hi so far so good Thanxs was wondering do I put the veges in at the very beginning and they will cook for the 21/2 hrs?
Just wondering if the veges go in at the same time we start the meat in the oven? That would be 2 1/2 hrs ?
If you are NOT comfortable cooking them for this long, add them in half -way, but I can tell you that I always add the veggies in the beginning and they cook perfect, but they are not fully submerged in liquid! Hope this helps. Silvia
Can you make this recipe on top of the stove? Would it be for the same amount of time?
Hi Jeanette, this recipe will work on stove top but it will require a bit more attention as the liquid will evaporate a bit faster. Cook on medium low – low heat, keep cover on and check often to see if you need to add more liquid. It should take about the same time. If possible cook in oven but it is possible to cook on stove top too.
Told spouse we were having it roast and he looked aghast! Too many failed attempts I think. No words when he tasted it…literally NO WORDS he was to busy going fork to mouth and sopping up all that luxurious gravy!
Perfect recipe thank you!
Hi Robyn – your message made my day!! words cannot describe how happy it makes to hear that you and your husband enjoyed my pot roast recipe. No more fail attempts I take? I feels good to nail a recipe and know that you can always go back to the recipe for a delicious meal! Silvia
Can you use cornstarch in place of the flour?
Yes you can. Good luck!