Old Fashioned Pot Roast
This classic old fashioned pot roast recipe delivers fall-apart tender beef braised low and slow with hearty root vegetables, delivering rich, comforting flavor in every bite at around 420 calories per serving.
25m
6
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Ingredients
- 3.5 lbs boneless beef chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 large yellow onion, cut into thick wedges
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch chunks
- 3 medium Yukon Gold potatoes (about 1.5 lbs), cut into quarters
- 2 stalks celery, cut into 2-inch pieces
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (for slurry, optional)
- Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat and Season the Roast
Preheat your oven to 325°F (163°C). Pat the beef chuck roast completely dry with paper towels — this is essential for a good sear. Season all sides generously with kosher salt and black pepper, pressing the seasoning into the meat.
- 2
Sear the Beef
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, including the ends, until a deep brown crust forms all over. Transfer the seared roast to a plate and set aside.
- 3
Sauté Aromatics
Reduce heat to medium. Add the onion wedges and celery to the Dutch oven, scraping up any browned bits from the bottom. Cook for 3–4 minutes until softened. Add the smashed garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
- 4
Deglaze the Pot
Pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot — this is where the deep flavor lives. Stir in the Worcestershire sauce. Bring the liquid to a gentle simmer.
- 5
Braise the Roast
Return the seared roast to the Dutch oven, nestling it into the liquid. The liquid should come about halfway up the sides of the roast. Tuck in the rosemary sprigs, thyme sprigs, and bay leaves. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
- 6
Add the Vegetables
After 2 hours, remove the Dutch oven from the oven. Carefully add the carrot chunks and potato quarters around the roast, pressing them into the braising liquid. Re-cover and return to the oven. Continue cooking for another 1 hour to 1 hour 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- 7
Rest the Meat
Carefully remove the roast from the Dutch oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10–15 minutes. Remove and discard the rosemary, thyme sprigs, and bay leaves.
- 8
Make the Gravy (Optional)
If you'd like a thicker gravy, place the Dutch oven with the braising liquid over medium heat on the stovetop. Whisk together 2 tablespoons of flour with 3 tablespoons of cold water to form a smooth slurry, then whisk it into the simmering liquid. Cook for 3–5 minutes, stirring frequently, until the gravy thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
- 9
Slice and Serve
Using two forks, shred or slice the rested pot roast against the grain into thick pieces. Arrange the meat on a large platter alongside the braised vegetables. Spoon the rich pan gravy generously over the top and garnish with freshly chopped parsley. Serve immediately.
Chef's Tips
For the most tender pot roast, don't rush the braise — low and slow is the key to this old fashioned recipe. A well-marbled chuck roast is the best cut for braising; avoid lean roasts like eye of round, which can turn dry. You can also make this in a slow cooker on LOW for 8–10 hours after completing the sear and sauté steps on the stovetop. Leftovers taste even better the next day as the flavors continue to deepen.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this old fashioned pot roast
How long does it take to make Old Fashioned Pot Roast?
This recipe takes 3H55 minutes total time, including 25 minutes prep time and 3H30 minutes cooking time.
How many servings does this Old Fashioned Pot Roast recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Old Fashioned Pot Roast recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Old Fashioned Pot Roast recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this old fashioned pot roast ahead of time?
Yes! You can prepare this old fashioned pot roast up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover old fashioned pot roast?
Store leftover old fashioned pot roast covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with old fashioned pot roast?
This old fashioned pot roast pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze old fashioned pot roast?
Yes, this old fashioned pot roast freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.