Classic Pot Roast

Classic pot roast with potatoes and carrots in a dutch oven on a dark surface.

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5 from 2 votes

Sunday dinner at its best with juicy, tender beef and creamy potatoes and carrots.

Prep Time15

Cook Time3

Course: Dinner, Main Course

Cuisine: American

Keyword: beef chuck roast, chuck roast in oven, Mississippi, Pot roast, pot roast seasoning, with potatoes and carrots

Servings:

Calories: 481kcal

Author: Leigh Harris

Ingredients

3-4 lb Chuck roast
1 tsp Kosher salt
1/2 tsp Black pepper
2-4 tbsp Olive oil
1 tbsp Tomato paste
2 tbsp All-purpose flour
1/2 cup Red wine
2 cups Reduced-sodium beef broth
3 sprigs Fresh thyme or 1/2 teaspoon dried thyme
2 Bay leaves
1 medium Yellow onion cut into large 2" pieces
4 cloves Garlic minced
2 lbs Small yellow potatoes
1 lb Carrots cut into 2" pieces

Instructions

Preheat oven to 325 degrees F. Season the beef well on all sides with kosher salt and black pepper.
3-4 lb Chuck roast, 1 tsp Kosher salt, 1/2 tsp Black pepper
In a dutch oven or heavy pot with a lid over medium-high heat, heat the olive oil. Brown the meat on both sides, about 4 minutes per side. Remove the meat to a platter. Stir in the tomato paste, and cook for about one minute. Add the flour and cook another minute or two. Add the red wine and deglaze the pan, reduce the wine for about 1 minute.
2-4 tbsp Olive oil, 1 tbsp Tomato paste, 2 tbsp All-purpose flour, 1/2 cup Red wine
Add the beef broth, thyme, and bay leaves. Add the seared beef, onions, and garlic. Cover the pot and cook in the preheated oven for 1 1/2 hours.
2 cups Reduced-sodium beef broth, 3 sprigs Fresh thyme, 2 Bay leaves, 1 medium Yellow onion, 4 cloves Garlic
Add the potatoes and carrots tucking them around the roast (it's ok if they all don't fit under the sauce in the pan they will still cook) and cook for another 1 1/2 hours to 2 hours until roast and vegetables are fork tender.
2 lbs Small yellow potatoes, 1 lb Carrots
Season to taste with additonal salt and pepper if needed. Remove the bay leaves and thyme stems and serve the beef shredded or in chunks.

Notes

If you prefer a thicker gravy remove the meat and vegetables to a platter, and tent them loosely with aluminum foil. Mix 2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, and stir into the liquid in the pot. Bring to a boil on the stovetop and whisk until it starts to thicken.

See FAQ section of the post for storing, freezing, and reheating.

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