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Pot Roast

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Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, January/February 2003

Ingredients

  • 2 tablespoons vegetable oil
  • 1 5-pound beef chuck roast
  • Salt and pepper
  • 2 cups beef stock or reduced sodium canned beef broth
  • 1/2 cup red wine (optional)
  • 3 onions, cut into large wedges
  • 4 cloves garlic, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks

Directions

  1. Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.

  2. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.

  3. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Cook's Notes

Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.

Reviews Add a comment

  • indicasmommy
    27 MAR, 2017
    This is my go to recipe for my family and I! They love it. It's become a big deal in my house. I usually double the sauce "gravy" recipe, and add a lil rosemary and cinnamon. And I cook the sauce in the roast juices before I add it to the pan with the roast. This recipe alone is really delicious, full of flavor and an easy comfort food.
    Reply
  • MS11625103
    24 MAY, 2016
    Ask your butcher for a Seven Bone Chuck Roast for this recipe. It is the most tender and flavorful cut of chuck roast. I cook this in my 12" Wolfgang Puck skillet with the lid on. (I roast the carrots & potatoes separately.) Comes out tender, juicy and with plenty of "gravy" every time. Caramelize the tomato paste a bit before adding the liquids...makes such a difference! Also, I always use a good Cabernet Sauvignon in this recipe too...adds soooo much richness & flavor.
    Reply
  • kedemello
    3 MAR, 2015
    Love this. It is not hard at all to prepare. I add extra beef broth,wine and tomato paste for the extra sauce. You really want the extra sauce, it is so good. Some rustic bread on the side and we are set. Try it. You and your family will love it.
    Reply
  • musicluvr79
    15 FEB, 2015
    This is my go-to pot roast recipe. It never fails to be a delicious, tender, flavorful pot roast. Follow the recipe and you'll have great results. Whoever used a meat thermometer for pot roast??!? You're not cooking the roast to a certain temperature, you're cooking it until it's very well done, to the point that the meat gives up and relaxes, which means several hours. If you cook it until it's done to a temperature you'll have tough, dry meat. Follow this recipe and you'll be happy!
    Reply
  • rmtangen
    3 NOV, 2014
    I wound up with a way over-done roast and undercooked vegetables. I actually cooked the roast an hour less then directed because when I took it out of the oven to add the potatoes and carrots, I decided to test the temperature- over 200 degrees and so well done, I wasn't sure it would be worth serving. Luckily, the juices it roasted in kept the meat edible, but the veggies came out undercooked when done according to directions. Did not enjoy this. Next time I'll stick to my slow cooker recipe.
    Reply
  • limeyg
    11 DEC, 2013
    Subbed celery and mushrooms for part of the carrots, added a bit of wine and a few sprigs of rosemary. This was a delish recipe, and so easy since I simmered it in the slow cooker all day.
    Reply
  • MichelleSnyder
    25 NOV, 2013
    Sounds difficult to make, but I was wrong! Nice recipe! For more recipes, you can log on to gourmandia.com
    Reply
  • HppyBaker
    30 OCT, 2013
    My family always loves this recipe. I've made it several times following the recipe exactly. Thanks.
    Reply
  • Happy baker
    3 OCT, 2012
    This is my second time making this recipe! Full of flavor and very tender! Its my favorite pot roast recipe!
    Reply
  • NightDriver
    5 DEC, 2011
    Absolutely no disappointments here.. this pot roast will rein over anyother recipie you might be using. Full of flavor and taste that you can serve with pride & confidence. Simply follow the recipie, serve and then wait for the accolades to come.
    Reply