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The Ultimate Easy Pot Roast Dinner Recipe

The Ultimate Easy Pot Roast Dinner

A deeply savory Dutch oven pot roast made with tender chuck roast, carrots, potatoes, aromatic herbs, and a rich beef-and-wine gravy. This comforting one-pot dinner serves six and is ideal for a relaxed family meal.
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Prep Time 25 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-4 pound roast Boneless beef chuck roast
  • 2 teaspoons, plus more as needed Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil or vegetable oil
  • 1 cut into wedges or thick slices Large yellow onion
  • 4 cloves, minced Garlic
  • 2 tablespoons Tomato paste
  • 2 cups Low-sodium beef broth
  • 1 cup Dry red wine
  • 1 tablespoon Worcestershire sauce
  • 4-5 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 1 1/2 pounds, peeled and cut into large pieces Carrots
  • 1 1/2-2 pounds Yukon Gold or baby potatoes
  • 2 leaves Bay leaves
Optional Gravy Thickener
  • 2 tablespoons Cornstarch
  • 2 tablespoons Cold water

Method
 

Step-by-Step
  1. Heat the oven to 300°F (150°C). Pat the chuck roast dry, then season all over with the kosher salt and freshly ground black pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the roast for about 4 to 5 minutes per side, until deeply browned, then transfer it to a plate.
  3. Add the onion to the Dutch oven and cook for 3 to 4 minutes. Stir in the garlic and tomato paste and cook for about 1 minute.
  4. Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes; if not using wine, add an additional 1 cup of beef broth instead.
  5. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the roast to the pot, making sure the liquid comes about one-third to halfway up the meat rather than completely covering it.
  6. Cover the Dutch oven tightly and place it in the oven. Cook for about 2 hours so the chuck roast can begin softening in the aromatic braising liquid.
  7. Arrange the carrots and potatoes around the roast. Cover again and continue cooking for 1 to 1 1/2 hours, until the vegetables are tender and a fork or skewer slides easily into the beef.
  8. Transfer the roast and vegetables to a serving platter. Let the meat rest for 10 to 20 minutes before slicing or pulling it into large pieces.
  9. For thicker gravy, bring the cooking liquid to a simmer. Whisk together the cornstarch and cold water, stir the mixture into the pot, and cook for 1 to 2 minutes until thickened; taste and adjust the seasoning.

Notes

Use chuck roast for the best texture because its connective tissue breaks down during slow cooking. Add the vegetables partway through so they retain their shape. If the beef is still tough, continue cooking until fork-tender rather than removing it early.