My personal favorite pot roast recipe is this one. It creates a delicious, rich gravy while also tenderizing the toughest meats. Cooking it in a cast-iron Dutch oven is recommended. My favorite kind of dish is one that can be made entirely in one pot.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 1/2) pound boneless beef chuck roast
- salt and ground black pepper to taste
- 1 large onion, finely chopped
- 1 clove garlic, chopped, or to taste
- 2 ½ cups beef stock
- 1 (16 ounce) can diced tomatoes
- ¼ cup red wine vinegar
- 1 tablespoon brown sugar
- 2 bay leaves
- ¾ pound carrots, cut diagonally into 1-inch-thick slices
- 1 pound small red potatoes, quartered lengthwise
- 1 (6 ounce) jar mushrooms, or more to taste
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons cold water
- 1 pinch celery salt, or to taste
- 1 pinch dried basil, or to taste
- 1 pinch dried thyme, or to taste
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 12 g |
| Sodium | 451 mg |
| Sugars | 10 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and so tender-roasted according to directions. I replaced red potatoes with small russets, red wine for vinegar, 3 cloves garlic, and 1/8 tsp each celery salt, basil, and thyme. May up spices to 1/4 tsp next time. I also threw in leftover peas at the end of cooking time. My roast was slightly less than 3 and 1/2 lbs. Thanks!
That’s how to do it! It’s good to see a recipe in which the veggies are added later, not cooked to mush with the meat. Some things to try: add orange juice, V8 juice, instant coffee. Put a splash of sherry in the gravy. Use instant potatoes for a thickener (not too much). Eventually, you will develop your own recipe. You can reduce the fat- make it a day ahead, cool, put in fridge. Fat will solidify and float to the top – just skim it off.
My family does not like mushrooms. I just used more beef broth to make the gravy. Everyone loved it!
I am a die hard vegetarian, but for me it’s a personal choice. Therefore I still do my best to regularly cook meat for my family. That said, I follow this recipe to the last letter. My family (especially my partner) says this is the best beef dish I have ever made! I always ask them to critique my cooking hard, so that I can do my best to alter recipes to their liking. They all say this recipe needs NO alterations! Thank you so much for making this recipe so easy to follow, especially for someone like me who knows nothing about cooking meat!
I found it to be on the bland side initially. Maybe I didn’t put in enough salt and pepper to start with. After adding more salt and pepper and quite a bit of powdered garlic it seems to be OK now. I think it could’ve used more spices.
10 Stars!! Absolutely loved this recipe and the flavors were outstanding. The liquid evaporated on its own so I did not need the cornstarch slurry. My kids do not like vegetables mused in with meet so I roasted the potatoes on the side. Definitely making this again!
Made this recipe in my new staub cook pot given to me for my birthday from my sister. It was absolutely delicious. Used another viewers idea to cut the vinegar and brown sugar in half and I added fresh baby bella mushrooms thank you Judy2304 for this delicious recipe – Baked at 325 for 2hr and 40 min, for 2.5lb chuck roast – this is a keeper. Note: added another tsp of cornstarch to make a little thicker.
This is the best pot roast that I have had in a very long time. Just follow the recipe and it is excellent.
This is the best pot roast recipe I’ve ever made. I do add a little bit more corn starch to make a thicker gravy, but otherwise I make it mostly like the recipe calls for.
This was absolutely delicious and a nice change from my average pot roast recipe. I made it just as the recipe says, minus the carrots. Highly recommended!!
This is the best pot roast I have ever tasted. The vegetables are cooked perfectly… Not over cooked and limp. GREAT RECIPE
This is an awesome recipe, and I used it to try out my new Dutch oven. I used red wine instead of red wine vinegar and no mushrooms. I baked it for about three hours and the meat was so tender. I added quartered small red potatoes and baby carrots and baked for another hour or so. I took the meat, potatoes, and carrots out while I thickened the gravy. I completely forgot to add the spices but I can’t imagine it could have been much better. This was our Valentines Day dinner and my husband loved it. Thanks for the recipe.
Made this in my Dutch oven without the tomatoes. I added Worcestershire and some horseradish. Best roast beast EVER!
I made this yesterday for the first time. It was fabulous!! I used balsamic glaze in place of the red wine vinegar and put all the vegetables in the pot 45 minutes before end end time. No need to blanch. My family ate it up. Sorry too late for pics.
This pot roast was wonderful. I didn’t use mushrooms due to family dislike (sigh). The roast was soft and flavorful and a hit with all!
This was by far the best beef stew ever,
This was by far the best beef stew ever,
This roast turned out really well. I used 1/2 of the red wine vinegar that was called for, but the flavor was great and the gravy Was wonderful.
Absolutely delicious and do very tender! I substituted the potatoes for turnips. The wife loved it! She usually does not like roasts, however, this was so tender and flavorful, she said I can make this anytime!
I agree with other reviewers. This was a delicious recipe. I swapped the vinegar for wine but otherwise followed the recipe exactly.
Delicious. I added carrots and potatoes at the same time as I prefer a firm cooked carrot over a mushy cooked carrot. Will definitely add it to our regular lineup.