Perfect Pot Roast

This recipe guides you in creating a tender, flavorful pot roast by searing meat and vegetables, then slow-roasting them in a Dutch oven with beef broth and herbs. It's a simple yet classic method resulting in fall-apart beef and perfectly cooked root vegetables, ideal for a comforting meal.

Print Recipe

Prep Time 15

Cook Time 4 15

Total Time 4 30

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 2965.7 kcal

Equipment

1 Large Pot or Dutch Oven Essential for searing and slow roasting
1 Cutting Board
1 Knife
1 Whisk For deglazing
1 Measuring Cup For liquid

Ingredients

Main

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions peeled and halved
6 to 8 whole carrots unpeeled, cut into 2-inch pieces
1 cup red wine optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Instructions

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Notes

Achieve a deep brown sear on the chuck roast and vegetables; this builds immense flavor through the Maillard reaction. Don't overcrowd the pot when searing. Deglazing with red wine adds complexity, but beef broth works well too – ensure you scrape up all the browned bits from the bottom. The key to tender pot roast is the low oven temperature and long cooking time, which breaks down collagen. Ensure the liquid covers the meat halfway to keep it moist. Rest the roast for 15-20 minutes before shredding or slicing for juicier results.