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Traditional Pot Roast

This comforting and healthy homemade pot roast recipe is perfect for family dinners, offering tender meat, rich gravy, and cozy vibes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 lbs 3–4 lbs (1.4–1.8 kg) chuck roast (or brisket for a leaner cut)
  • 2 tablespoons 2 tablespoons olive oil (or avocado oil)
  • 1 large 1 large onion, thickly sliced
  • 3 cloves 3 cloves garlic, minced
  • 3 large 3 large carrots, peeled and cut into 2-inch pieces
  • 3 medium 3 medium potatoes, peeled and cut into chunks See low-carb swap below
  • 2 stalks 2 stalks celery, chopped
  • 2 tablespoons 2 tablespoons tomato paste
  • 2 cups 2 cups (480 ml) low-sodium beef broth (or mushroom broth for vegetarian)
  • 1 cup 1 cup (240 ml) dry red wine or extra broth (optional, adds depth)
  • 1 teaspoon 1 teaspoon dried thyme (or 1 sprig fresh thyme)
  • 2 leaves 2 bay leaves
  • 1 tablespoon 1 tablespoon Worcestershire sauce (or tamari for gluten-free)
  • 1–2 tablespoons 1–2 tablespoons cornstarch or arrowroot (optional, for thickening)
  • to taste Salt and freshly ground black pepper, to taste
  • as needed Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and generously season all sides with salt and pepper.
  2. Heat a large oven-safe Dutch oven over medium-high heat and add olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Sauté 4–5 minutes until onions soften and begin to brown. Stir in garlic and tomato paste; cook 1 minute until fragrant.
  4. Pour in red wine to deglaze the pot (if using), scraping up browned bits from the bottom for extra flavor. Let it reduce 1–2 minutes.
  5. Return the roast to the pot. Add potatoes, beef broth, thyme, bay leaves, and Worcestershire sauce. The liquid should come about halfway up the roast — add more broth if needed.
  6. Cover the pot and transfer to oven. Cook low and slow for 3–4 hours, or until the meat is fork-tender and falling apart.
Serving
  1. Remove roast and vegetables to a serving platter; tent with foil and let rest 10–15 minutes. Discard bay leaves and thyme stems.
  2. To make gravy: Skim fat from the cooking liquid, bring liquid to a simmer on the stove, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the simmering liquid, and cook 2–3 minutes until thickened.
  3. Slice or pull the roast apart and spoon warm gravy over the meat and vegetables. Garnish with chopped parsley and serve.

Notes

Pot roast tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months (cool completely first). Thaw overnight in the fridge before reheating.