Why I Love This Recipe

There is just something about a pot roast slowly cooking away in the oven that makes a house feel like home. The smell alone is enough to make everyone wander into the kitchen asking when dinner will be ready. By the time it’s done, the beef is fall-apart tender, the vegetables have soaked up every bit of flavor, and the rich gravy ties everything together into the kind of meal that never goes out of style.

Enjoying The Leftovers

Pot roast might actually be one of the few dinners I look forward to just as much the next day. Pile it onto mashed potatoes, tuck it into a sandwich, or simply warm up another bowl with all those tender vegetables.

Storing

Store the beef, vegetables, and gravy together in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

Reheating

Reheat gently on the stovetop or in the microwave until everything is warmed through. Add a splash of beef broth if the gravy has thickened too much, and spoon plenty of it over the meat before serving.

A pot of roast, potatoes and carrots.
No ratings yet

Pot Roast

Few dinners feel as timeless as a classic Pot Roast. Slow braised until the beef is fall-apart tender, surrounded by carrots, potatoes, and a rich homemade gravy, this is the kind of recipe that fills your kitchen with the best smells and brings everyone to the table without having to call them twice.
Print Pin Watch Video
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
US M
Servings 6

Ingredients

  • 2 1/2 – 3 lbs chuck roast
  • 1 medium yellow onion, diced
  • 1 tbsp tomato paste
  • 1 1/2 tbsp flour
  • 1/2 cup red wine
  • 1 lb bag of baby carrots
  • 1 lb baby gold potatoes
  • 2 cups beef stock
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tbsp minced garlic
  • 2 tbsp avocado oil
  • Salt & pepper
US – M

Instructions

  • Preheat oven to 350℉.
  • In a large dutch oven add in 2 tbsp avocado oil on medium high heat. Season your chuck roast heavily with salt and pepper on both all sides.
  • Once the oil is hot, sear on all sides until brown then remove and set aside. This does not need to be cooked all the way, we will finish it in the oven! This process took me about 10 min, a few min on each side.
  • Once the meat is set aside, turn down the heat to medium-low and leave the oil in. Add the chopped onion and minced garlic, sautè for 1-2 minutes.
  • Next add the flour and tomato paste. Mix well. The flour will absorb all the excess oil.
  • Add the red wine and let it cook down for about 1-2 min.
  • Finally add in the beef stock, dried thyme, dried rosemary and stir well.
  • Add the meat back into the pot as well as the carrots and baby gold potatoes.
  • Cover with a lid and bake in the oven at 350 for 2 1/2 hours, but longer if your roast is larger than mine. Once it's fully cooked the meat should easily be able to pull apart and served with the potatoes, carrots, and yummy sauce. Enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 515kcal | Carbohydrates: 26g | Protein: 41g | Fat: 27g | Fiber: 5g