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Classic Pot Roast (Tender, Juicy & Full of Flavor)

A traditional pot roast recipe with fall-apart tender beef, hearty vegetables, and rich, savory gravy — pure comfort food perfection.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3-4 lbs beef chuck roast
  • 2 tbsp olive oil
  • salt and black pepper to taste
For the Vegetables & Aromatics
  • 1 onion quartered
  • 3-4 carrots peeled and cut into chunks
  • 1.5 lbs baby potatoes or halved Yukon golds
  • 3 cloves garlic smashed
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves
For the Braising Liquid
  • 2 cups beef broth
  • 1 cup red wine or extra broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
For Thickening
  • 2 tbsp cornstarch
  • 3 tbsp cold water to mix slurry

Equipment

  • Dutch oven
  • Chef's knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Season and sear beef chuck roast on all sides until browned.
  3. Sauté onions and garlic until fragrant.
  4. Add red wine to deglaze, then stir in tomato paste and Worcestershire sauce.
  5. Add broth, herbs, carrots, and potatoes; return beef to pot.
  6. Cover and cook 3–3.5 hours until beef is tender.
  7. Thicken gravy with cornstarch slurry if desired.
  8. Serve roast with vegetables and gravy.

Notes

For extra richness, stir a tablespoon of butter into the gravy before serving.