I perfected my Pot Roast And Vegetables recipe in the oven with chuck roast, potatoes, and carrots, and it’s ready in about three hours.

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I never expected a Classic Pot Roast to surprise me the way this one did. Slow roasting it with potatoes turns dinner into something a little dramatic, like the house holds it’s breath when I pull it from the oven.

The chuck roast trimmed of excess fat gets that deep, almost smoky edge you can’t quite explain until you taste it. Sometimes I flip through Recipe For Pot Roast In The Oven guides and Pot Roast And Vegetables lists, but this version still sneaks in a small twist that makes guests ask what you did different.

It’s comfort without apology, and a little addictive.

Ingredients

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Chuck roast: High protein, lots of collagen, gives rich beef flavor and tender texture
Carrots: Add natural sweetness, vitamin A and fiber, brighten flavor and color in the pot
Potatoes: Starchy carbs, filling, soak up juices for creamy bites, good comfort food
Onion: Gives savory sweetness and body, provides fiber and flavor base for the gravy
Garlic: Punchy aroma, adds depth and umami, small amount goes a long way
Red wine or broth: Adds liquid richness, wine lifts flavors, broth deepens meaty notes
Herbs: Thyme and rosemary give piney, earthy notes and aromatic warmth to the roast

Ingredient Quantities

3 to 4 lb chuck roast, trimed of excess fat

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil or olive oil

1/4 cup all-purpose flour

1 large yellow onion

3 cloves garlic

2 cups low-sodium beef broth

1 cup dry red wine or extra beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tsp fresh thyme leaves or 1 tsp dried thyme

2 sprigs fresh rosemary or 1 tsp dried rosemary

2 bay leaves

4 large carrots

3 to 4 medium potatoes

2 stalks celery

2 tbsp unsalted butter (optional)

Fresh parsley (optional)

How to Make this

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1. Preheat oven to 325°F (163°C). Pat the 3 to 4 lb chuck roast dry, trim any excess fat, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge the roast in 1/4 cup all-purpose flour, shaking off the excess.

2. Heat 2 tbsp vegetable oil or olive oil in a heavy, oven-safe Dutch oven over medium-high heat until shimmering. Sear the roast 3 to 4 minutes per side until a deep brown crust forms, then transfer the roast to a plate.

3. Turn heat to medium and add the large yellow onion (coarsely chopped) and 2 stalks celery (sliced). Cook until softened, about 4 to 5 minutes. Add 3 cloves garlic (minced) and cook 30 to 45 seconds until fragrant.

4. Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Pour in 1 cup dry red wine or extra beef broth to deglaze, scraping up browned bits from the bottom, and let it reduce by about half (2 to 3 minutes).

5. Add 2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 2 tsp fresh thyme leaves (or 1 tsp dried), 2 sprigs fresh rosemary (or 1 tsp dried), and 2 bay leaves. Return the seared roast to the pot, nestling it into the liquid so it’s partially submerged.

6. Add 4 large carrots (cut into chunks) and 3 to 4 medium potatoes (peeled or scrubbed and cut into large pieces) around the roast. Bring to a gentle simmer on the stove.

7. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2 to
2.5 hours, checking at about 2 hours; roast is done when fork-tender and easily pulls apart. Total cook time with searing and prep will be close to 3 hours.

8. Remove the pot from the oven, carefully lift out the roast and vegetables to a cutting board and tent loosely with foil. Remove and discard the bay leaves and rosemary stems. If the pan juices are thin, simmer them on the stove for a few minutes to reduce, or whisk in 2 tbsp unsalted butter to enrich and slightly thicken the gravy.

9. Slice or shred the roast against the grain, serve with the carrots and potatoes, and spoon the gravy over everything. Finish with chopped fresh parsley if you like. Taste and adjust salt and pepper before serving.

Equipment Needed

1. Heavy oven safe Dutch oven, big enough for a 3 to 4 lb roast (for searing then braising in one pot)
2. Chef’s knife, sharp for trimming and chopping veggies
3. Cutting board, roomy so you dont make a mess
4. Tongs, to turn the roast while searing and lift it out later
5. Shallow bowl or plate for dredging the roast in flour
6. Measuring cups and spoons, for the flour, broth, wine, salt etc
7. Wooden spoon or heatproof silicone spatula, to scrape up the browned bits while deglazing
8. Oven mitts or thick kitchen towels and an instant read thermometer (optional) to check doneness and handle the hot pot

FAQ

Q: What cut of beef should I use and how much should I trim? A: Use a 3 to 4 lb chuck roast with good marbling, trim only excess fat not all of it or you'll lose flavor, season well with the 2 tsp kosher salt and 1 tsp pepper and let sit at room temp 30 minutes before cooking.

Q: Do I need to dredge the roast in flour and brown it first? A: Yes, dredging in the 1/4 cup flour and browning in hot oil gives a better crust and helps thicken the sauce, brown 3 to 4 minutes per side until deep color, then deglaze the pan with the wine or a splash of beef broth to lift those browned bits.

Q: Can I skip the red wine or substitute something else? A: You can swap the 1 cup dry red wine for an extra cup of beef broth with a tablespoon of red wine vinegar or a splash of balsamic if you want the acidity, but full red wine adds depth so try to use it if you can.

Q: How long and at what temp should I cook the roast? A: Cook low and slow: 325 F in the oven for about 2 1/2 to 3 1/2 hours until fork tender, or 8 hours on low in a slow cooker, times vary by roast so check for that melt-in-your-mouth pull-apart texture.

Q: When do I add the carrots, potatoes and celery? A: Add the 4 large carrots, 3 to 4 potatoes and 2 stalks celery about 60 to 90 minutes before the end of cooking so they get tender but not mushy, if you like firmer potatoes add them later.

Q: How do I store and reheat leftovers and thicken the gravy? A: Cool, refrigerate up to 3 to 4 days or freeze up to 3 months, reheat gently on low with a little broth so it doesnt dry out; to thicken sauce whisk a butter and flour roux or a cornstarch slurry into simmering liquid and finish with the 2 tbsp butter and chopped parsley for shine.

Classic Pot Roast Recipe Substitutions and Variations

Chuck roast: brisket (same fat and collagen, braise the same), beef short ribs (richer, might need a longer cook), bottom round or eye of round (leaner, add a little extra fat like oil or bacon grease)
Dry red wine or extra beef broth: extra beef broth (1:1), nonalcoholic red wine (1:1), unsweetened grape juice plus 1 tbsp red wine vinegar (for acidity if you dont have wine)
All-purpose flour: cornstarch (use about half the flour amount, mix into a cold slurry before adding), arrowroot or tapioca starch (same as cornstarch), 1:1 gluten free flour blend (use equal amount)
Fresh thyme: dried thyme (use ~1 tsp dried for 2 tsp fresh), chopped rosemary (use a bit less, it’s stronger), 1 tsp herbes de Provence or a pinch of poultry seasoning for a different savory note

Pro Tips

– Pat the roast very dry before you sear it, extra moisture kills a good crust, and dont overcrowd the pot or youll steam instead of brown. A deep brown crust makes the sauce taste way better.

– If you use red wine pick something you’d drink and reduce it until it’s almost syrupy so it wont taste boozy, reduce it, it’ll concentrate flavor. For extra savory depth add a teaspoon of soy sauce or a little anchovy paste, it melts into the gravy and you wont taste fish.

– Cut the carrots and potatoes into even pieces so they cook the same, and think about timing: add them later if you want them to hold their shape, or from the start if you want them falling-apart soft.

– Use a probe thermometer: for shreddable chuck aim for about 195 to 205 F, for sliceable meat stop lower. Let the roast rest tented 15 to 20 minutes so the juices redistribute, then slice against the grain.

– When you pull the meat out skim off fat, strain the pan juices and reduce them down, then finish by whisking in a knob of cold butter or a little cornstarch slurry for body. Add a tiny splash of vinegar or lemon at the end to brighten the whole thing, and always taste for salt at the last minute.

Classic Pot Roast Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my Pot Roast And Vegetables recipe in the oven with chuck roast, potatoes, and carrots, and it’s ready in about three hours.

Servings

servings

Calories

650

kcal

Equipment: 1. Heavy oven safe Dutch oven, big enough for a 3 to 4 lb roast (for searing then braising in one pot)
2. Chef’s knife, sharp for trimming and chopping veggies
3. Cutting board, roomy so you dont make a mess
4. Tongs, to turn the roast while searing and lift it out later
5. Shallow bowl or plate for dredging the roast in flour
6. Measuring cups and spoons, for the flour, broth, wine, salt etc
7. Wooden spoon or heatproof silicone spatula, to scrape up the browned bits while deglazing
8. Oven mitts or thick kitchen towels and an instant read thermometer (optional) to check doneness and handle the hot pot

Ingredients

3 to 4 lb chuck roast, trimed of excess fat
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil or olive oil
1/4 cup all-purpose flour
1 large yellow onion
3 cloves garlic
2 cups low-sodium beef broth
1 cup dry red wine or extra beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 sprigs fresh rosemary or 1 tsp dried rosemary
2 bay leaves
4 large carrots
3 to 4 medium potatoes
2 stalks celery
2 tbsp unsalted butter (optional)
Fresh parsley (optional)

Directions

Preheat oven to 325°F (163°C). Pat the 3 to 4 lb chuck roast dry, trim any excess fat, then season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge the roast in 1/4 cup all-purpose flour, shaking off the excess.
Heat 2 tbsp vegetable oil or olive oil in a heavy, oven-safe Dutch oven over medium-high heat until shimmering. Sear the roast 3 to 4 minutes per side until a deep brown crust forms, then transfer the roast to a plate.
Turn heat to medium and add the large yellow onion (coarsely chopped) and 2 stalks celery (sliced). Cook until softened, about 4 to 5 minutes. Add 3 cloves garlic (minced) and cook 30 to 45 seconds until fragrant.
Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Pour in 1 cup dry red wine or extra beef broth to deglaze, scraping up browned bits from the bottom, and let it reduce by about half (2 to 3 minutes).
Add 2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 2 tsp fresh thyme leaves (or 1 tsp dried), 2 sprigs fresh rosemary (or 1 tsp dried), and 2 bay leaves. Return the seared roast to the pot, nestling it into the liquid so it's partially submerged.
Add 4 large carrots (cut into chunks) and 3 to 4 medium potatoes (peeled or scrubbed and cut into large pieces) around the roast. Bring to a gentle simmer on the stove.
Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2 to
5 hours, checking at about 2 hours; roast is done when fork-tender and easily pulls apart. Total cook time with searing and prep will be close to 3 hours.
Remove the pot from the oven, carefully lift out the roast and vegetables to a cutting board and tent loosely with foil. Remove and discard the bay leaves and rosemary stems. If the pan juices are thin, simmer them on the stove for a few minutes to reduce, or whisk in 2 tbsp unsalted butter to enrich and slightly thicken the gravy.
Slice or shred the roast against the grain, serve with the carrots and potatoes, and spoon the gravy over everything. Finish with chopped fresh parsley if you like. Taste and adjust salt and pepper before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.