Classic Pot Roast
A beef chuck roast braised low and slow with onions, carrots and potatoes until fork-tender, with the pan juices made into gravy.
- Servings
- 6
- Prep
- 20 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 50 min
- Oven
- 300°F150°C
Ingredients
Equipment
- Large Dutch oven with a lid
Instructions
Heat the oven to 300°F. Pat the roast dry and season all over with the salt and pepper.Heat the oven to 150°C. Pat the roast dry and season all over with the salt and pepper.
Heat the oil in the pot over medium-high heat and sear the roast until deeply browned on all sides, 10–12 minutes total. Move to a plate.
Add the onions and cook for 4 minutes, then the garlic and tomato paste for 1 minute. Pour in the broth and Worcestershire, scraping up the browned bits.
Return the roast, add the thyme and rosemary, cover and braise in the oven for 2 hours.
Add the carrots and potatoes around the roast, cover and return to the oven until the meat pulls apart easily with a fork, 60–90 minutes.
Move the meat and vegetables to a platter. Skim the fat from the juices, bring them to a simmer and whisk in the cornstarch mixed with 2 tbsp cold water. Simmer until thickened, 1–2 minutes, and pour over the roast.Move the meat and vegetables to a platter. Skim the fat from the juices, bring them to a simmer and whisk in the cornstarch mixed with 2 tbsp (30 mL) cold water. Simmer until thickened, 1–2 minutes, and pour over the roast.
Notes
- If the roast isn’t tender yet, it needs more time, not less; tough connective tissue only softens with long, gentle cooking.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 620
- Protein
- 48 g
- Carbs
- 33 g
- Fat
- 33 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
