Tender chuck roast, carrots, potatoes, onions, garlic, red wine, and thyme—this Classic Pot Roast is Sunday comfort on a plate.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing. Every family has that dish, right? The one that makes everyone drop their phones and shuffle toward the kitchen like they’re hypnotized. For us, it’s this Classic Pot Roast. I first made it on a cold, gray Saturday when the heater was rattling like a bad jazz band and I needed something—anything—that felt like warmth. My mom used to say, “A good roast smells like home before you even taste it,” and man, she was right.
The first attempt wasn’t perfect (spoiler: I seared the meat so hard the smoke alarm gave up). But the second time? Melt-in-your-mouth beef, veggies that tasted sweeter than they had any right to, and gravy that made me consider licking the plate. No shame. Sound familiar?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Classic Pot Roast Recipe?
It’s not just “beef and carrots in a pot.” This thing has layers—like, literal layers of flavor. The chuck roast gets that browned crust, then the onions and carrots soften into little caramelized jewels, and when you pour in the red wine? Whew. That sizzle feels like applause. And the gravy? It’s like the cozy blanket of the dish. Honestly, the selling point is that it’s forgiving. Too many potatoes? Great. Not enough thyme? Still delicious. It’s like the chill friend who doesn’t care if you’re wearing mismatched socks.
Ingredient Notes:
Before you dive in, here’s the rundown with some thoughts from my messy kitchen:
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Chuck Roast: The star. It’s fatty in all the right ways. Seriously, don’t swap it unless you have to.
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Salt & Pepper: Old school but essential. Under-seasoning is basically culinary betrayal.
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Olive Oil: Helps you get that crust. If you skip searing, we can’t be friends (kidding… mostly).
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Onions & Carrots: They mellow out and add a hint of sweetness. I never peel my carrots perfectly—rustic charm, right?
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Potatoes: They soak up the gravy like little sponges. Skip them if you want rice or noodles instead.
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Garlic & Tomato Paste: Think of these as the behind-the-scenes crew. You don’t notice them, but without them, the whole show flops.
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Red Wine: Adds depth. If you don’t drink wine, more broth works, but I swear the wine makes it feel grown-up.
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Beef Broth: Keeps everything swimming happily.
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Bay Leaves & Thyme: Herbs that whisper, not shout.
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Worcestershire Sauce: That “I can’t quite put my finger on it but wow” factor.
How To Make Classic Pot Roast?
Here’s how I go about it:
- First, season the beef. Like, really season it. Don’t be shy. This is your foundation.
- Next, sear the roast. Medium-high heat, Dutch oven, and about 15 minutes of patience. Yes, it splatters. Yes, it’s worth wiping the stove later.
- Then, onions and carrots hit the pan. They soften, get a little color, and suddenly your kitchen smells like you know what you’re doing. Toss in garlic and tomato paste for that deep, cozy aroma.
- Pour in the wine and scrape. Those brown bits stuck to the pot? They’re called fond. I call them “flavor confetti.”
- After that, add broth, potatoes, herbs, Worcestershire. Stir, smile, and tuck the beef back in like it’s going to bed for a long nap.
- Cover and bake low and slow at 325°F. Three hours later, you’ll check, and if the beef shreds with a fork? You nailed it.
- Finally, gravy time. Skim the fat, whisk a bit of flour with liquid, and stir it in. If it’s lumpy, don’t panic—it still tastes good.
- Slice or shred, pile everything onto a platter, drown it in gravy, and… just take a second. Admire. Breathe. Then eat.
Storage Options:
Leftovers almost feel like a gift. Fridge for up to 4 days, freezer if you want to save it for some future Tuesday when life feels like too much. Reheat with a splash of broth, because no one likes dry pot roast (well, no one I’ve met). And yes—it’s even better the next day. The flavors marry overnight, like a rom-com ending in a happy montage.
Variations and Substitutions:
This Classic Pot Roast isn’t fussy. A few swaps I’ve tried (some on purpose, some accidental):
Want To Save This Recipe?
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Different cuts: Brisket works, but it’s fussier.
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Veggie swaps: Sweet potatoes, parsnips, even celery root if you’re feeling chef-y.
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Wine-free: Skip it and use broth. Just don’t tell the Italians.
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Gluten-free gravy: Cornstarch slurry works fine.
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Slow cooker route: Toss it all in, set to low, and walk away. Come back 8 hours later to applause (well, at least from yourself).
What to Serve with Classic Pot Roast?
Pairings matter, trust me:
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Crusty bread: Soaks up every last drop. Don’t waste that gravy.
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Greens: Green beans, broccoli, something to make you feel like you ate a vegetable.
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Salad: Something crisp to balance the richness.
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Wine: Pour yourself what you cooked with. Life’s too short not to.
Frequently Asked Questions:
Can I make it ahead?
Yep. Honestly, it’s even better reheated.
Do I need a Dutch oven?
Nope. Any oven-safe pot with a lid works. Or slow cooker. Or even heavy foil over a roasting pan if you’re desperate.
Can I make the gravy thicker?
Absolutely. More flour or a cornstarch slurry. It’s your roast, not mine.
And there you have it—my Classic Pot Roast. It’s cozy, a little messy, and honestly forgiving in all the right ways. So what do you think—are you the type to slice it all neat and tidy, or do you prefer the rustic shred-and-pile vibe like me?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Pot Roast
Ingredients
- 4 pounds chuck roast tied
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onions chopped into 1-inch pieces
- 4 large carrots peeled and cut into 2-inch chunks
- 1 ½ pounds small yellow potatoes cut into 1-inch pieces
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 tablespoons Worcestershire sauce
Instructions
Prepare the oven and roast:
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season thoroughly on all sides with salt and pepper.
Sear the beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear until evenly browned on all sides, about 15 minutes. Transfer the roast to a plate.
Cook the vegetables:
- Add onions and carrots to the pot. Sauté, stirring occasionally, until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 additional minute.
Deglaze with wine:
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release browned bits. Simmer for 2 minutes.
Add broth and seasonings:
- Stir in the beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Return the seared roast and any accumulated juices to the pot.
Braise in the oven:
- Bring the liquid to a boil, then cover the Dutch oven and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the roast is fork-tender.
Prepare the gravy:
- Transfer the roast and vegetables to a serving platter. Discard bay leaves. Skim excess fat from the cooking liquid. To make the gravy, whisk ¼ cup flour with ¼ cup of the cooking liquid in a small saucepan until a paste forms. Gradually whisk in the remaining liquid and simmer until thickened. Season with additional salt and pepper as needed.
Serve:
- Slice or shred the roast. Arrange with the vegetables, ladle the gravy over the top, and garnish with chopped parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
