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The Absolute Best Favorite Pot Roast Recipe (Tender & Juicy)

The Absolute Best Favorite Pot Roast Recipe (Tender & Juicy)

A tender oven-braised chuck roast cooked slowly with onions, garlic, red wine, beef broth, carrots, and baby potatoes. The result is a juicy, nearly fall-apart roast with deeply savory gravy.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Roast and Seasoning
  • 3-4 pounds Boneless beef chuck roast
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried thyme
Braising Base
  • 2 tablespoons Canola or other neutral oil
  • 1 large Large yellow onion, chopped or sliced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 1 cup Dry red wine
  • 2 cups Low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
Vegetables and Gravy
  • 1 pound Carrots, peeled and cut into large pieces
  • 1 pound Baby potatoes, halved if large
  • 2 tablespoons each Cornstarch mixed with cold water, optional

Method
 

Step-by-Step
  1. Heat the oven to 300°F. Pat the chuck roast dry, then season all over with kosher salt, freshly ground black pepper, and dried thyme.
  2. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 2-4 minutes per side, including the edges, until deeply browned, then transfer it to a plate.
  3. Add the onion to the pot and cook for 3-5 minutes, until softened and lightly browned. Stir in the garlic and tomato paste and cook for about 1 minute.
  4. Pour in the dry red wine and scrape the browned bits from the bottom of the pot. Simmer for 2-3 minutes.
  5. Add the beef broth and Worcestershire sauce, then return the roast to the pot. Arrange the carrots and potatoes around it; the liquid should come partway up the meat without completely covering it.
  6. Cover the Dutch oven tightly and bake for 3-4 hours, turning the roast once if convenient. Check for doneness by inserting a fork; the roast is ready when it slides in easily and the meat is nearly falling apart.
  7. Transfer the roast and vegetables to a serving platter. For thicker gravy, bring the cooking liquid to a simmer, whisk in the cornstarch slurry, and cook for 1-2 minutes.
  8. Rest the roast for 10-15 minutes before slicing or shredding. Serve with the carrots, potatoes, and plenty of gravy.

Notes

Use a well-marbled chuck roast for the juiciest result. For firmer vegetables, add the carrots and potatoes during the last 1 1/2-2 hours of cooking. Leftovers should be refrigerated promptly and reheated gently with gravy.