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Classic Beef Pot Roast

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A tender and flavorful beef pot roast cooked slowly with vegetables and a rich gravy, perfect for a comforting family meal.

Ingredients

Scale
  • 3 to 3.5 pounds beef chuck roast
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season the beef chuck roast evenly with salt and pepper. Let it sit for 30 minutes to absorb the seasoning.
  3. Pat the roast dry with paper towels and lightly coat with flour.
  4. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5 minutes per side.
  5. Remove the roast and set aside. Add carrots, celery, onion, and garlic to the pot and sauté for 3-4 minutes.
  6. Return the roast to the pot. Add beef broth, red wine (if using), thyme, rosemary, and bay leaves.
  7. Cover the pot and place it in the oven. Cook for about 2 to 3 hours, or until the meat is fork-tender.
  8. Remove the roast and vegetables from the pot. Discard herbs and bay leaves.
  9. If desired, thicken the cooking liquid by simmering it on the stovetop until reduced to a gravy consistency.
  10. Slice the roast and serve with the cooked vegetables and gravy.

Notes

For best results, use a well-marbled chuck roast and allow the meat to rest after seasoning before cooking. Searing the meat properly develops rich flavor. The gravy can be thickened with a flour slurry if needed.

Nutrition

Find it online: https://www.receipster.com/beef-pot-roast/

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