Recipes Ingredients Meat & Poultry Beef Recipes Pot Roast 3.3 (878) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 8, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 4 hrs 25 mins Servings: 8 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. Ingredients 2 tablespoons vegetable oil 1 5-pound beef chuck roast Salt and pepper 2 cups beef stock or reduced sodium canned beef broth ½ 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 ½-inch chunks 2 pounds potatoes, cut into 1 ½-inch chunks Directions 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. 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. 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. Print