Go Back

Classic Pot Roast

This classic pot roast is warm, simple, and filling. The meat becomes soft and the vegetables taste rich, making it perfect for family nights or cold days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs chuck roast Use a well-marbled chuck roast for best results.
  • 2 tablespoons vegetable oil
  • 4 cups beef broth Low-sodium broth is recommended.
  • 4 carrots, chopped
  • 4 potatoes, quartered
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf

Method
 

Preparation
  1. Preheat the oven to 275°F (135°C).
  2. Season the chuck roast with salt and pepper.
  3. In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the roast on all sides, then remove it from the pot.
  4. In the same pot, sauté the onions and garlic until soft.
  5. Add the broth, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes.
  6. Return the roast to the pot, cover, and bring to a simmer.
Cooking
  1. Transfer to the oven and cook for 3-4 hours, until the meat is tender.
Serving
  1. Slice or shred the roast and spoon the vegetables and gravy over it. Serve with bread, rice, or a simple salad.

Notes

Let the roast rest for 10 minutes before cutting. For deeper flavor, add red wine with the broth. Try using parsnips or turnips alongside the carrots for a different taste. Can also be made in a slow cooker on low for 8 hours.