Classic Pot Roast Recipe
Fall-apart tender beef in a rich sauce - this is the ultimate pot roast recipe! It starts with searing the beef and then making the rich flavored broth on the stovetop and the oven does the rest. This is easy enough for a weekend dinner but is absolutely company-worthy. I’ve heard it said many times
Foto: Natasha's Kitchen
Ingredients
- 4 -5 lb beef chuck roast
- 4 tsp coarse salt (such as kosher salt, divided. or added to taste)
- 1 1/2 tsp freshly ground black pepper (divided, or added to taste)
- 1 Tbsp light olive oil (or any high-heat cooking oil)
- 1 large yellow onion (coarsely chopped)
- 4 g arlic cloves (coarsely chopped)
- 3 Tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot noir)
- 6 cups beef stock
- 5 -6 whole carrots (peeled and cut into 2-inch pieces)
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley (plus more to garnish)
- 2 Tbsp cornstarch or flour (see notes)
Steps
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Prepare the Roast - Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
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Sear the Roast - Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
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Sautee Veggies - Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
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Add tomato paste and stir for 2 minutes.
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Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
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Assemble and Bake - Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
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To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
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Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
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Option 1: Cornstarch & Water - Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
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Option 2: Flour and butter - Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -5 lb beef chuck roast | 4 | - | - |
| coarse salt | 4 tsp | - | - |
| freshly ground black pepper | 0.5 tsp | - | - |
| light olive oil | 1 tbsp | - | - |
| large yellow onion | 1 | - | - |
| arlic cloves | 4 g | - | - |
| tomato paste | 3 tbsp | Rp 12.000/kg | Rp 540 |
| dry red wine | 1 cup | - | - |
| beef stock | 6 cups | - | - |
| -6 whole carrots | 5 | - | - |
| bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| sprigs of fresh thyme or 1 tsp dried thyme | 6 | - | - |
| coarsely chopped fresh parsley | 0.5 cup | - | - |
| cornstarch or flour | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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