There’s nothing quite like the comforting aroma of a classic pot roast simmering in the oven on a cold day. This hearty dish is the epitome of comfort food and it’s surprisingly easy to make. With tender meat, flavorful gravy, and a medley of tender vegetables, this pot roast is a true crowd-pleaser. It’s the perfect dish for busy weeknights or special occasions.

Classic Pot RoastPhoto byThe Salty Cooker

Why You’ll Love Classic Pot Roast

• Comfort Food Classic: This pot roast is a timeless dish that brings warmth and nostalgia to every bite.
• Easy Weeknight Meal: With minimal prep time and hands-off cooking, this recipe is perfect for busy weeknights.
• Flavorful and Satisfying: The rich gravy and tender meat make this dish incredibly satisfying and flavorful.
• Versatile Main Course: This pot roast can be enjoyed on its own or served with a variety of sides like mashed potatoes rice, or noodles.
• Leftover Magic: The leftovers are even better than the first day! Shred the meat and use it for sandwiches, tacos, or soups.

Classic Pot RoastPhoto byThe Salty Cooker

Ingredients

• 3-4 lbs chuck roast
• 1 tbsp olive oil
• 1 large onion diced
• 1 lb carrots ends removed and chopped
• 2 cups celery roughly chopped
• 2 large garlic cloves minced
• 4 tsp kosher salt
• 1 ½ tsp black pepper
• 4 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 cup water additional if needed
• 3 bay leaves
• ½ cup red wine
• 1 ½ tsp thyme leaves

Instructions

Preheat Oven and Sear the Roast

• Preheat your oven to 325°F (163°C).
• Place a large dutch oven on the stove over medium-high heat and add olive oil.
• Season the chuck roast generously with kosher salt and black pepper.
• Sear the chuck roast on all sides until a dark golden-brown crust forms, approximately 4-5 minutes per side. Remove the roast and set aside.

Cook the Vegetables

• Reduce the heat to medium and add the diced onion and roughly chopped celery to the dutch oven. Cook until the onion becomes translucent, about 5 minutes.
• Add the minced garlic and cook for another minute.

Deglaze and Combine Ingredients

• Pour in the red wine and cook until it reduces by half, about 7-10 minutes.
• Add the beef stock, Worcestershire sauce, bay leaves, thyme leaves, and the seared chuck roast back into the pot. The liquid should cover the roast; if it doesn’t, add an additional cup of water.

Braise the Roast

• Bring the mixture to a boil, then cover the dutch oven with a lid and place it in the preheated oven.
• Cook for 3-5 hours, or until the meat is fork-tender and shreds easily.

Prepare the Gravy

• Remove the chuck roast and vegetables from the pot with a slotted spoon, leaving the liquid behind.
• Place the pot with the liquid back on the stove over medium heat.
• In a small bowl, mix 2 tbsp of cornstarch with 3 tbsp of water to create a slurry. Whisk the slurry into the pot and continue to cook until the gravy thickens, about 3-5 minutes.
• Taste and adjust seasoning with additional salt and pepper if needed.

Serve

• Shred the chuck roast and serve with the vegetables.
• Pour the thickened gravy over the roast or serve on the side.

Classic Pot RoastPhoto byThe Salty Cooker

Commonly Asked Questions

Can I Use a Different Cut of Meat?

While chuck roast is a classic choice for pot roast, you can use other cuts of beef, such as brisket or round roast. The cooking time might vary depending on the cut of meat.

What Other Vegetables Can I Add to the Pot Roast?

Feel free to experiment with different vegetables! Potatoes, carrots, and onions are classic choices, but you can also add parsnips, turnips, or rutabagas

How Do I Store and Reheat Leftover Pot Roast?

Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm it up on the stovetop or in the oven. For individual servings, you can reheat it in the microwave.