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This Mom’s pot roast is the cozy, fall-apart tender Sunday dinner everyone remembers. A well-seared chuck roast simmers low and slow with carrots, potatoes, and onions in a rich, savory broth until the meat melts at the touch of a fork. Spoon the pan juices over everything for a hearty, comforting meal.

Ingredients

  • 3 to 4 lbs (1.4 to 1.8 kg) boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup (120 ml) dry red wine (optional)
  • 2 cups (480 ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme, or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon dried rosemary or 1 sprig fresh rosemary
  • 1 1/2 lbs (680 g) baby potatoes or Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • For the gravy: 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 325°F (160°C). Pat the roast dry with paper towels and season all over with salt and pepper.
  2. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Transfer to a plate.
  3. Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes until lightly browned, scraping up the browned bits from the bottom of the pot.
  4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
  5. Pour in the red wine, if using, and simmer for 2 minutes to reduce slightly. Add the beef broth and Worcestershire sauce and stir to combine.
  6. Return the roast to the pot along with the thyme, bay leaves, and rosemary. The liquid should come about halfway up the roast.
  7. Cover with a tight-fitting lid and bake for 2 hours.
  8. Add the potatoes, carrots, and celery, nestling them around the roast. Cover and bake for another 1 to 1 1/2 hours, until the meat shreds easily with a fork and the vegetables are tender.
  9. Transfer the roast and vegetables to a platter and discard the bay leaves and herb stems. Rest the roast for 10 minutes.
  10. For a thicker gravy, bring the pan juices to a simmer on the stovetop, whisk in the cornstarch slurry, and cook for 2 to 3 minutes until glossy. Serve the roast and vegetables with the gravy spooned over the top and a sprinkle of parsley.

Notes

  • Chuck roast is the best cut for pot roast. Its marbling and connective tissue break down into tender, juicy meat.
  • Do not skip the sear. The browned crust builds the deep flavor of the gravy.
  • If the roast is still tough, it needs more time. Cover and cook another 30 minutes, then check again.
  • Make ahead: pot roast tastes even better the next day. Refrigerate in its juices and reheat gently, covered.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days.
  • Freezing: freeze the sliced or shredded meat in its juices for up to 3 months. Thaw overnight in the fridge. Potatoes do not freeze well, so add fresh ones when reheating.
  • Slow cooker option: sear the roast, then cook on low for 8 to 10 hours with the vegetables added for the last 4 hours.
  • Serving idea: serve with crusty bread or buttered egg noodles to soak up the gravy.

Nutrition

Find it online: https://thefamilycooking.com/moms-pot-roast/