Classic Pot Roast with Vegetables and Herb-Infused Broth Recipe
This classic pot roast recipe features a tender, slow-cooked chuck roast simmered with aromatic herbs, red wine, and beef broth, accompanied by hearty baby potatoes, carrots, celery, and onions. Cooked low and slow in the oven, this comforting meal perfectly balances rich flavors and melt-in-your-mouth textures, ideal for a cozy family dinner.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Seasoning
- 3 to 4 pounds chuck roast (or rump roast)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Vegetables
- 1 large yellow onion, chopped (or two small onions)
- 1 pound baby potatoes (or chopped red potatoes)
- 4 carrots, cut into 2-inch pieces
- 2 ribs celery, cut into 1½-inch pieces
- 4 cloves garlic, coarsely chopped
Liquid and Herbs
- 2 cups beef broth (or as needed)
- 1 cup red wine (see note)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
For Optional Gravy
- All-purpose flour or cornstarch (see notes)
- Butter (for roux-based gravy, optional)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the beef.
- Season the Roast: Generously season the chuck roast with salt and freshly ground black pepper on all sides for maximum flavor.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on each side until a rich brown crust forms, about 4 minutes per side. Add more oil if necessary to prevent sticking.
- Add Onions and Liquids: Arrange the chopped onions around the browned roast in the Dutch oven. Mix together beef broth, red wine, garlic, dried rosemary, and thyme, then pour this mixture evenly over the roast. Add the bay leaf on top.
- Simmer on Stovetop: Place the Dutch oven over medium-high heat and bring the liquid just to a simmer to meld flavors and start the cooking process.
- Roast in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the roast for 2 hours, allowing the beef to slowly tenderize in the aromatic liquid.
- Add Vegetables: After 2 hours, add the baby potatoes, carrots, and celery around the roast. Cover and continue roasting for an additional 2 hours (especially for a 4-pound roast), or until the beef and potatoes are fork-tender.
- Finish and Serve: Remove the bay leaf and gently shred or slice the beef into large pieces. Serve the pot roast with its cooking juices, or optionally prepare a rich gravy using the pan juices and your choice of flour or cornstarch as a thickener.
Notes
- Red wine adds depth and richness to the braising liquid but can be substituted with extra beef broth if preferred.
- For a gluten-free gravy, use cornstarch instead of all-purpose flour.
- To make gravy, remove the roast and vegetables, skim fat from the pan juices, then whisk in butter and flour over medium heat until thickened.
- Cooking time may vary slightly depending on roast size and oven accuracy; ensure the meat is tender and vegetables are cooked through.
Keywords: pot roast, slow cooked beef, chuck roast recipe, classic pot roast, oven-roasted beef, beef with vegetables
