Pin It The smell of seared beef and red wine filling the kitchen on a rainy Sunday afternoon is something I never get tired of. I used to think pot roast was too fussy, too old-fashioned, until a neighbor brought one over after I moved into my first apartment. It was fall, the kind of day where you want to stay inside, and that tender, fork-soft beef with vegetables soaked in gravy made me rethink everything. Now it's my go-to when I want the house to smell like home.
I made this for my in-laws the first time they visited, nervous because I was still learning how to use my Dutch oven properly. I almost panicked when I saw how much liquid was in the pot, convinced I'd made soup instead of a roast. But three hours later, when I pulled that lid off and saw the beef practically melting into itself, I knew I'd nailed it. My father-in-law went back for seconds and asked for the recipe, which felt like winning something.
Ingredients
- Beef chuck roast or blade roast (3 to 3.5 lb): Look for good marbling, those white streaks of fat are what keep the meat juicy and flavorful during the long braise, and they melt away into the sauce.
- Kosher salt (1 ½ tsp plus more) and black pepper (1 tsp): Season generously before searing; the crust you build here is the foundation of all the flavor that develops in the pot.
- All-purpose flour (2 tbsp): A light dusting helps the meat brown beautifully and also thickens the braising liquid naturally as it cooks.
- Olive oil or vegetable oil (3 tbsp divided) and unsalted butter (1 tbsp): The combination gives you a high smoke point for searing plus the rich, nutty flavor butter adds to the crust.
- Yellow onion (1 large, wedged), garlic (4 cloves smashed), carrots (4 medium), celery (3 ribs), baby potatoes (1 ½ lb): These vegetables become sweet and soft as they braise, soaking up all the beefy, herby goodness from the liquid.
- Tomato paste (2 tbsp): Cooking it for a minute or two before adding liquid deepens its flavor and adds a subtle sweetness and richness to the gravy.
- Dry red wine (1 cup): It deglazes the pan and adds acidity and complexity; if you skip it, use extra broth but add a splash of vinegar for balance.
- Low-sodium beef broth (2 ½ cups) and Worcestershire sauce (1 tsp): These build the savory base of the braising liquid, and low-sodium lets you control the saltiness as it reduces.
- Fresh rosemary (2 sprigs), thyme (3 sprigs), bay leaves (2): Fresh herbs infuse the broth with woodsy, aromatic flavor that dried versions just cant quite match, though dried works in a pinch.
- Cornstarch slurry (1 ½ tbsp cornstarch plus 2 tbsp water) and fresh parsley: The slurry thickens the gravy at the end if you want it more luscious, and parsley adds a fresh pop of color and brightness.
Instructions
- Prep and season the beef:
- Preheat your oven to 300°F if youre using it. Pat the roast completely dry with paper towels, then season it all over with salt and pepper, and dust it lightly with flour, shaking off the excess so it doesnt clump.
- Sear the roast:
- Heat 2 tablespoons of oil and the butter in a heavy pot or Dutch oven over medium-high heat until shimmering. Add the roast and sear each side for 4 to 5 minutes until deeply browned and crusty, including the edges, then transfer it to a plate.
- Cook the aromatics:
- Lower the heat to medium and add the remaining oil if the pot looks dry. Toss in the onion wedges and cook for 3 to 4 minutes until softened and golden, then add the garlic and cook for 30 to 60 seconds until fragrant.
- Build the braising base:
- Stir in the tomato paste and cook for 1 to 2 minutes until it darkens and smells sweet. Pour in the red wine and scrape up all the browned bits from the bottom of the pot, then let it simmer for 2 to 3 minutes to reduce slightly.
- Add the liquid and herbs:
- Stir in the beef broth and Worcestershire sauce, then add the rosemary, thyme, and bay leaves. Nestle the roast back into the pot along with any juices, making sure the liquid comes about halfway up the meat.
- Start the braise:
- Bring everything to a gentle simmer over medium heat. Cover the pot tightly with a lid, reduce the heat to low, or transfer it to the oven, and cook for 1 ½ hours undisturbed.
- Add the vegetables:
- After 1 ½ hours, carefully turn the roast over. Tuck the carrots, celery, and potatoes around the roast, pushing them down into the liquid, then re-cover and cook for another 1 ½ to 2 hours until the beef is fork-tender and the vegetables are soft but still hold their shape.
- Rest and finish the gravy:
- Transfer the roast and vegetables to a platter and tent loosely with foil. Skim any excess fat from the surface of the liquid, then bring it to a simmer and stir in the cornstarch slurry if you want a thicker gravy, cooking for 2 to 3 minutes until it coats the back of a spoon.
- Serve:
- Discard the herb stems and bay leaves. Shred the beef into large chunks or slice it against the grain, then return it to the pot or arrange it over the vegetables and spoon the sauce generously over everything, garnishing with chopped parsley if you like.
Pin It One winter evening, I served this to a group of friends who showed up cold and tired from a long drive. We sat around the table with mismatched bowls, tearing apart crusty bread to soak up the gravy, and nobody said much for the first ten minutes because they were too busy eating. One friend finally looked up and said, This tastes like a hug, and I think about that every time I make it now.
Making It in a Slow Cooker
If you want to use a slow cooker, sear the beef and cook the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 8 to 10 hours or high for 5 to 6 hours. Add the vegetables halfway through if you prefer them firmer, or toss them in at the start if you like them very soft. The slow cooker makes the beef incredibly tender, though you lose a bit of the concentrated gravy you get from oven braising.
How to Store and Reheat Leftovers
Store the beef and vegetables in an airtight container in the fridge for up to four days, keeping the gravy separate if you can so everything stays the right texture. Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy has thickened too much. You can also freeze portions for up to three months, thawing overnight in the fridge before reheating, and the flavors often deepen even more after freezing.
What to Serve Alongside
This pot roast is hearty enough to stand on its own, but it shines when you serve it with something to soak up the gravy. Crusty bread, buttered egg noodles, or creamy mashed potatoes are all perfect, and a simple green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving it over soft polenta or even spooning it into warm tortillas for a twist.
- Make sure your pot or Dutch oven has a tight-fitting lid to trap all the moisture and keep the roast from drying out during the long braise.
- If you want even more depth, use half beef broth and half homemade stock, and consider adding a parmesan rind to the braising liquid for extra umami.
- Always taste the gravy before serving and adjust the seasoning, sometimes it needs a pinch of salt or a squeeze of lemon juice to brighten everything up.
Pin It This is the kind of recipe that makes you slow down and enjoy the process, and the reward is a dish that feels like it took all day even though most of that time is hands-off. I hope it becomes one of those meals you look forward to making, the kind that fills your home with warmth and leaves everyone at the table feeling cared for.
Recipe FAQs
- → What cut of beef works best for pot roast?
Chuck roast or blade roast are ideal choices because they have plenty of marbling and connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat. Look for well-marbled pieces weighing 3-3.5 pounds.
- → Can I make this in a slow cooker?
Absolutely. After searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8-10 hours or high for 5-6 hours. Add vegetables halfway through cooking if you prefer them to hold their shape better.
- → What can I substitute for red wine?
You can replace the red wine with additional beef broth for a non-alcoholic version. The dish will still be delicious, though the wine adds depth and complexity. Balsamic vinegar or grape juice can also provide some of that acidic balance.
- → How do I know when the pot roast is done?
The beef is ready when it forks apart easily and shreds into large chunks with minimal effort. This typically takes 3-4 hours of braising. The vegetables should be tender but not falling apart, and the sauce should be rich and flavorful.
- → Can I make this ahead of time?
This dish actually improves overnight. The flavors continue to develop, and the fat can be easily skimmed from the surface after refrigerating. Reheat gently on the stove, adding a splash of broth if the sauce has thickened too much.
- → How can I thicken the gravy?
For a thicker consistency, create a slurry by mixing cornstarch with cold water, then stir it into the simmering liquid for 2-3 minutes. Alternatively, you can remove the beef and vegetables, then boil the liquid rapidly to reduce it naturally.