Why You’ll Love This Recipe

Braised pot roast is a hearty, satisfying meal that’s full of flavors. The slow-cooking process allows the beef to absorb the flavors of the broth, vegetables, and seasonings, resulting in a dish that’s both tender and rich. It’s a great option for a cozy family meal or a Sunday dinner. Plus, it requires minimal hands-on time, allowing you to focus on other things while it cooks to perfection.

Ingredients

3-4 lb beef chuck roast
2 tbsp vegetable oil
1 onion, chopped
2 carrots, peeled and cut into chunks
2 celery stalks, chopped
3 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional, can substitute with additional beef broth)
1 tbsp tomato paste
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste
2 bay leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).
Season the beef chuck roast generously with salt and pepper.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside.
In the same pot, add the chopped onions, carrots, and celery. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes.
Stir in the tomato paste and cook for 2-3 minutes.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. Add the thyme, rosemary, and bay leaves.
Return the roast to the pot, making sure it’s mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours or until the meat is tender and easily shreds with a fork.
Once the roast is done, remove it from the pot and let it rest for 10 minutes before slicing.
Strain the liquid and return it to the pot. Simmer for 10-15 minutes to thicken the gravy, if desired.
Serve the pot roast with the vegetables and gravy.

Servings and timing

Servings: 6-8
Total time: 4-5 hours (including prep and cooking time)

Variations

Vegetarian version: You can substitute the beef roast with a large mushroom or a mix of hearty root vegetables for a vegetarian braised dish.
Spicy version: Add a dash of cayenne pepper or a few slices of jalapeño to bring some heat to the dish.
Herb variations: Experiment with different herbs such as oregano, sage, or basil to customize the flavor profile of the roast.

Storage/Reheating

Storage: Leftover braised pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after sitting overnight.
Reheating: Reheat the pot roast in a covered dish in the oven at 300°F (150°C) for 20-30 minutes until warmed through. You can also reheat on the stovetop over low heat, adding a bit of broth or water to prevent it from drying out.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, other cuts like brisket or round roast can also work well for braising. However, chuck roast is particularly ideal because of its marbling, which makes it tender after slow cooking.

2. Can I make this recipe ahead of time?

Yes! Braised pot roast is perfect for making ahead. You can cook it a day or two in advance, and it actually tastes better the next day as the flavors meld together.

3. Can I cook this in a slow cooker?

Absolutely! After searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or until the meat is tender.

4. What can I serve with braised pot roast?

Braised pot roast pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. You can also serve it with a side of steamed vegetables or a fresh salad.

5. How can I make the gravy thicker?

If you’d like a thicker gravy, you can mix a tablespoon of cornstarch with cold water to create a slurry, then whisk it into the simmering liquid until the desired thickness is achieved.

6. Can I add potatoes to the braise?

Yes! You can add potatoes to the pot in the last hour of cooking. They will soak up the flavors of the broth and become tender.

7. Can I freeze the leftover braised pot roast?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Be sure to freeze the meat and gravy separately for best results.

8. Can I cook this dish on the stovetop instead of the oven?

Yes, you can cook it on the stovetop. Just keep the heat low and simmer for 3-4 hours, ensuring that the roast stays mostly submerged in the liquid.

9. Can I use a different kind of wine?

Yes, any dry red wine works well. If you prefer not to use wine, you can substitute with more beef broth for a less acidic flavor.

10. How do I know when the roast is done?

The roast is done when it’s fork-tender and easily pulls apart. You should be able to shred the meat with a fork when it’s fully cooked.

Conclusion

Braised pot roast is the ultimate comfort food, combining tender meat, rich flavors, and satisfying textures. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to become a favorite. With minimal effort and maximum flavor, it’s a dish that will warm you up and leave you craving more.

Braised Pot Roast

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Braised pot roast is a classic comfort dish featuring tender beef slow-cooked with vegetables in a rich, flavorful gravy. This easy, hands-off recipe is perfect for family dinners, Sunday meals, or special gatherings. With deep, savory flavors and melt-in-your-mouth texture, this dish will quickly become a household favorite.

Author: Laura
Prep Time: 20min
Cook Time: 3-4 hours
Total Time: 4-5 hours
Yield: 6-8 servings
Category: Main Course
Method: Braising
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven to 325°F (163°C).
Season the chuck roast generously with salt and pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
In the same pot, sauté onions, carrots, and celery for 5-7 minutes until softened.
Add garlic and cook for another 1-2 minutes.
Stir in tomato paste and cook for 2-3 minutes.
Pour in beef broth and red wine (if using), scraping the bottom to deglaze the pot. Add thyme, rosemary, and bay leaves.
Return the roast to the pot, ensuring it is mostly submerged in liquid.
Cover and transfer to the oven. Braise for 3-4 hours until the meat is fork-tender.
Remove roast and let it rest for 10 minutes before slicing.
Strain the cooking liquid and simmer for 10-15 minutes to thicken into gravy, if desired.
Serve with vegetables and gravy.

Notes

For a vegetarian version, substitute beef with mushrooms or hearty root vegetables.
For a spicy kick, add a dash of cayenne pepper or jalapeño slices.
Experiment with different herbs like oregano or sage for unique flavors.