Classic Pot Roast Beef

This classic pot roast promises tender beef infused with rich wine and herb flavors, plus melt-in-the-mouth potatoes and sweet carrots. It is a recipe I turn to when I need something cozy for dinner but still want one-pot simplicity and lasting leftovers for the week.

I once made this on a rainy Sunday while my family watched football and the aroma filled the house. No leftovers survived to Monday.

Ingredients

• Chuck roast: 3 pounds select a well-marbled shoulder cut for best texture and rich flavor
• Table salt and black pepper: give your roast deep seasoning choose freshly cracked pepper for brightness
• Olive oil: creates a golden crust while browning and locks in the meat’s juices
• Onion: brings a natural sweetness and depth pick a firm onion for best results
• Garlic: fresh and minced for a fragrant boost
• Tomato paste: adds umami and deepens color look for double-concentrated paste for big flavor
• All-purpose flour or gluten free or cassava flour: helps thicken the sauce a fine texture blends best
• Red wine: offers robust flavor choose a dry red that you would enjoy drinking
• Beef broth: forms the savory base low sodium gives more control over saltiness
• Small yellow potatoes: soak up broth and hold their shape pick firm unblemished potatoes
• Carrots: cut in chunks for sweet earthiness thicker pieces hold up in braising
• Bay leaves: add subtle herbal notes
• Fresh parsley or cilantro: sprinkle on top for a vibrant finish choose lively green sprigs
• Fresh thyme: aromatics that infuse throughout use whole sprigs for easy removal

Step-by-Step Instructions

Season the Roast:

Rub the beef generously with salt and black pepper on all sides to make sure every bite is deeply seasoned

Brown the Beef:

Heat your Dutch oven or heavy pot until hot then pour in the olive oil and carefully brown the chuck roast on all sides This takes about fifteen minutes and develops color and flavor Move the roast to a plate once browned

Sauté the Aromatics:

Use the flavorful browning juices in the pot and add the onions plus garlic Lower the heat and cook until onions turn translucent and fragrant about two or three minutes

Build the Flavor Base:

Stir in the tomato paste and thoroughly mix in the flour Let the flour soak up all moisture This step only takes about one minute but builds a thick foundation for your sauce

Deglaze:

Pour in the red wine Stir actively and let it simmer for one to two minutes This lifts up all browned bits from the pan and infuses the dish with deep flavor

Add Broth and Herbs:

Pour in the beef broth Add bay leaves and whole sprigs of thyme Let everything gently combine

Return Beef and Add Vegetables:

Nestle the browned beef back in the pot and tuck carrots and potatoes around it so they cook evenly

Braise:

Cover with a lid Transfer everything into a 350 degree oven and cook for two and a half to three hours The meat should be completely tender and vegetables soft

Finish and Serve:

Scatter fresh parsley or cilantro and extra thyme over the top Slice or shred the beef and ladle up plenty of vegetables and broth

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Using a really good simmering red wine makes all the difference in flavor I love watching my family dip crusty bread into the leftovers everyone argues over who gets the last potato

Storage Tips

Pot roast stores beautifully in the fridge for up to four days Make sure the meat and vegetables are fully submerged in leftover broth to prevent drying out For longer storage freeze in individual portions with extra broth to keep everything moist and easy to reheat in microwave or on the stove

Ingredient Substitutions

If you are out of red wine substitute extra beef broth or try a little balsamic vinegar with more broth For gluten free use tapioca or arrowroot instead of flour Potatoes and carrots are classic but feel free to use parsnips turnips or even pearl onions for variety

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Serving Suggestions

Serve pot roast with a hunk of rustic bread mashed potatoes or buttered noodles For a lighter meal pair with a crisp green salad and a sharp vinaigrette Leftover pot roast is delicious in sandwiches or over rice

Cultural Context

Pot roast has roots in French and American home cooking stretching back over a century It was a way to turn an inexpensive tough cut into a show stopping family dinner The low and slow braise is a timeless technique that works its magic every time

Frequently Asked Questions

→ What kind of beef works best?

Chuck roast or shoulder cuts are ideal, as their marbling yields juicy, tender meat after slow cooking.

→ Can I make it without wine?

Yes, simply substitute extra beef broth for the wine to achieve similar depth of flavor without alcohol.

→ How can I thicken the sauce?

Mix flour or a gluten-free thickener with water to create a slurry, then whisk into the broth and simmer until thickened.

→ What vegetables can I add?

Besides carrots and potatoes, try parsnips, turnips, onions, or rutabaga for extra flavor and variety.

→ Is it suitable for freezing?

Yes! Cool completely and store in an airtight container. Thaw in the fridge and reheat gently when ready to enjoy.