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Classic Pot Roast – Tender, Juicy, and Full of Flavor

This classic pot roast delivers melt-in-your-mouth beef, hearty vegetables, and rich brown gravy — the perfect comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520

Ingredients
  

Pot Roast
  • 3-4 lbs beef chuck roast boneless preferred
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 4 large carrots cut into 2-inch pieces
  • 3 medium potatoes peeled and quartered
  • 2 cups beef broth low sodium preferred
  • 0.75 cup red wine optional
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme or 1 tsp dried
  • 2 sprigs fresh rosemary or ½ tsp dried
  • 2 bay leaves
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp flour or cornstarch for thickening

Equipment

  • Dutch oven
  • Tongs
  • Wooden spoon
  • Cutting board

Method
 

  1. Preheat oven to 325°F (160°C). Pat roast dry and season with salt, pepper, garlic powder, and onion powder.
  2. Sear roast on all sides in hot oil in a Dutch oven. Remove and set aside.
  3. Add onions, garlic, and tomato paste. Sauté 2–3 minutes.
  4. Deglaze pan with red wine, then add broth, Worcestershire sauce, herbs, and bay leaves.
  5. Return roast to pot, add carrots and potatoes, cover, and bake for 3–3½ hours until tender.
  6. Remove roast and vegetables. Thicken juices with flour or cornstarch slurry if desired.
  7. Slice beef, pour gravy on top, and serve warm with vegetables.