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Classic Beef Pot Roast Recipe: Tender, Fall-Apart Comfort Food - American recipe
There's something deeply satisfying about a beef pot roast slowly transforming in your oven while you go about your day. The smell alone makes the whole house feel like home. I started making this recipe years ago when I realized that most pot roast recipes are basically the same concept, just with different seasonings and vegetables thrown in. This isn't a fancy dish, and it doesn't pretend to be. It's comfort food at its core, the kind of meal that works perfectly for Shabbos dinner when you want something that can cook low and slow without much fussing. The chuck roast becomes incredibly tender after hours of braising, and the vegetables soak up all those rich, beefy flavors. I've tweaked this recipe over time to get the perfect balance of herbs and vegetables. The key to great pot roast is patience and proper searing. You really need to get a good brown crust on that meat before it goes in the pot. Don't skip this step or rush through it. That caramelization adds so much depth to the final dish. I also like to use a mix of beef stock and red wine (kosher, of course) for the braising liquid, which gives everything a deeper, more complex flavor. This serves about six people generously, and honestly, it's even better the next day. I often make it on Sunday and have leftovers throughout the week. It pairs beautifully with roasted potatoes or egg noodles, and a simple green salad cuts through the richness nicely.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 pounds beef chuck roast trimmed of excess fat
  • 2 tablespoons vegetable oil
  • 1 large onion cut into wedges
  • 4 large carrots cut into 2-inch pieces
  • 4 medium potatoes quartered
  • 3 stalks celery cut into 2-inch pieces
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine kosher
  • 2 cups beef stock kosher
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons all-purpose flour for thickening gravy, optional

Method
 

  1. Preheat your oven to 325°F. Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When the oil is shimmering, carefully place the roast in the pot. Sear for 4-5 minutes per side until deeply browned all over. Don't move it too early or it won't get that nice crust. Remove the roast to a plate.
  3. Reduce heat to medium and add the onion wedges to the same pot. Cook for 3-4 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes.
  5. Add the beef stock, bay leaves, thyme, and rosemary. Return the seared roast to the pot along with any accumulated juices. The liquid should come about halfway up the sides of the roast.
  6. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Transfer to the preheated oven and cook for 2 hours.
  7. Remove the pot from the oven and add the carrots, potatoes, and celery around the roast. Cover again and return to the oven for another 45-60 minutes, until the vegetables are tender and the meat easily shreds with a fork.
  8. Carefully remove the roast and vegetables to a serving platter and tent with foil to keep warm. Remove the bay leaves from the cooking liquid.
  9. For thicker gravy, place the pot on the stovetop over medium heat. Whisk the flour with 3 tablespoons of cold water to make a slurry, then whisk it into the simmering cooking liquid. Cook for 2-3 minutes until thickened. Taste and adjust seasoning.
  10. Slice the roast against the grain and serve with the vegetables and gravy spooned over the top.

Notes

The roast will keep in the refrigerator for up to 3 days and actually tastes even better the next day. You can also freeze portions for up to 3 months. If reheating, add a splash of beef stock to prevent it from drying out. For a richer flavor, you can substitute the wine with additional beef stock if preferred.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Trans Fat 0.5g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.