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Classic Pot Roast

6 - 8 serving
American

Fill your home with the irresistible aroma of this Classic Pot Roast. This recipe guides you through creating a deeply flavorful and incredibly tender pot roast, complete with meltingly soft vegetables and a rich, savory gravy. It's a dish that truly nourishes the soul.

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Sarah Sarah Rising Start
February 21, 2025
Classic Pot Roast on the plate, partially sliced, with vegetable and gravy, top medium distance view
  • 3+ hours
  • 3+ hours
  • 1/5
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Ingredients:

Slurry for Gravy:

Optional Garnish:

Tools:

Recipes

Best served with:

Creamy Mashed Potatoes
Side Salad

Directions:

Food & Ingredients

Types of Beef Roast

May 24, 2024

The term “beef roast” encompasses a wide variety of cuts, each with its own unique characteristics in terms of tenderness, flavor, and ideal cooking methods. Choosing the right type of beef roast can be the difference between a tough, dry disappointment and a succulent, flavorful masterpiece. Understanding the general categories of beef roasts, and what makes each one suitable for different culinary applications, is essential for any home cook or aspiring chef. From the luxurious prime rib to the humble chuck, the world of beef roasts offers a delicious spectrum of possibilities.

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Chef Tom Chef Tom Founder

1. Season the Roast:

Let’s start with the preparation of Classic Pot Roast by seasoning the roast.

o Season generously:

  • Rub the roast all over with salt and pepper.
  • Don’t be shy!

2. Sear the Roast:

o Heat the oil:

  • In your Dutch oven (or a large saute pan if you are going to finish the meal in the slow cooker), heat the oil over medium-high heat until it’s shimmering.

o Sear the roast:

  • Carefully place the roast in the hot oil.
  • Sear it for 3-4 minutes per side, until it’s deeply browned on all sides.
  • Don’t move it around too much; let it develop a good crust. Use tongs to turn it.

o Remove the roast:

  • Set the seared roast aside on a plate.

3. Sauté the Aromatics:

o Reduce heat:

  • Reduce the heat to medium.

o Add vegetables:

  • Add the chopped onion, carrots, and celery to the same Dutch oven (or a large fry pan) – do not clean the Dutch oven between the steps.
  • Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.

o Add garlic:

  • Add the minced garlic and cook for another minute, until fragrant.
  • Be careful not to burn the garlic.

4. Deglaze and Build the Sauce:

o Red wine:

  • Pour it into the pot and scrape up any browned bits (fond) from the bottom of the pot with a wooden spoon.
  • This is called deglazing, and it adds incredible flavor to the sauce.
  • Let the wine simmer for 2-3 minutes, until it’s reduced by about half.

o Add tomato paste and liquids:

  • Add in the tomato paste, beef broth, and Worcestershire sauce.
  • Stir to combine.

5. Add Herbs and Return the Roast:

Important:

If using a slow cooker, transfer the vegetables and liquid from the saute pan to the slow cooker before adding the remaining ingredients. If using a Dutch oven, simply add all remaining ingredients directly to the Dutch oven, as you have done previously.

o Add herbs:

  • Add the thyme sprigs, rosemary sprigs, and bay leaves.

o Nestle the roast:

  • Add the seared roast back into the pot.

6. Braise the Roast:

o Oven method:

  • Cover the Dutch oven with its lid.
  • Transfer it to a preheated oven at 325°F (160°C).
  • Braise for 3-4 hours or until the roast is fork-tender.

o Slow cooker method:

  • Cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender.

o Add potatoes:

Add potatoes to the pot during the last hour of cooking (for both oven and slow cooker methods).

7. Check for Doneness and Adjust Seasoning:

o Fork-tender test:

  • The roast is done when it’s easily pierced with a fork and practically falls apart.

o Remove roast and vegetables:

  • Carefully remove the roast and vegetables to a serving platter.
  • Cover loosely with foil to keep warm.

o Strain the sauce:

  • For a smoother gravy, strain the braising liquid through a fine-mesh sieve into a saucepan.
  • Discard the solids.

8. Thicken the Gravy:

o Make a slurry:

  • Whisk together the cornstarch and cold water in a small bowl until smooth.

o Simmer and thicken:

  • Bring the braising liquid to a simmer over medium heat.
  • Gradually whisk in the cornstarch slurry.
  • Cook, stirring constantly, until the gravy thickens to your desired consistency.

9. Serve Classic Pot Roast:

o Slice or shred:

  • Slice the pot roast against the grain, or shred it with two forks.

o Serve:

  • Serve the pot roast with the vegetables and gravy. Garnish with fresh parsley, if desired.
About the Author:
SarahRising Start
# 11
  • Published Recipes: 7
  • Av. Recipe Evaluation:
  • Location: California, USA
  • Member since: 2024-09-15
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