Classic Pot Roast

A classic pot roast recipe is perfect for Sunday dinners with enough for leftovers all week long. This recipe is a simple staple for your recipe box!

This classic pot roast is the ultimate comfort food that warms up the house and your body, when all you want is to curl up on the couch under a warm blanket. 

Take a few short minutes for easy prep, then stick in the oven for the afternoon. You never need to check it, slice it, or anything. Just set it and forget it!

Unlike my easy pot roast with tomato-based sauce, this classic pot roast recipe calls for red wine!!! Love that rich and flavorful gravy it produces!!! And if you have an Instant Pot, you should also try this Instant Pot pot roast recipe as well!

Choosing Meat for Pot Roast

What cut of meat is pot roast?

Instead of an actual cut of meat, a pot roast is more of a method of cooking in which you take a tough cut of beef and slowly cook it in juices and herbs until it practically melts apart. 

It’s a delicious meal and super versatile! Leftovers can be used for tacos, sandwiches, soups, nachos… I’m sure you can find even more creative ways to use up your leftovers.

What cut of beef is best for pot roast?

When you head to the store, be sure and choose a leaner meat without much fat. You really want to choose a cut that would be more like shoe leather if you tossed it on a grill and served.

Great cuts of meat for roasts are: Chuck, Brisket and Round. 

How to Make a Classic Roast

Simple ingredients and easy technique ensure fall-apart tender, flavorful meat with soft potatoes and carrots and sweet pearl onions. Smother everything in thick gravy and enjoy!

Step 1: Sear the Roast

Start by patting the roast dry with a paper towel. Season with salt and pepper on all sides (even the smaller sides!). 

Over medium-high heat, add oil or bacon fat to the bottom of a dutch oven.

Once the oil is hot, add the roast and sear on both sides until a browned crust forms, about 8 minutes per side. Remove to a plate and set aside.

TIP: When you are about to turn the meat to sear the other sides, the roast may seem as if it’s sticking to the bottom of the dutch oven. If this happens, wait a few more minutes and the pot should “release” the meat as the crust forms. Keep an eye out for your heat to make sure you don’t burn the meat as it releases.

Why sear the meat before braising?

It’s not absolutely necessary to sear the meat before braising, but searing adds flavor to whatever meat you are using. Additionally, searing locks in those juices and keeps the cut of meat moist and tender.

Step 2: Deglaze and Braise in the Oven

To the same dutch oven, add the beef broth to deglaze the pan. Scrape the bottom of the pot with a wooden spoon to release and bits that are stuck. This enhances the flavor of the dish!

Now, stir in the wine. Place the roast back into the pot and add in potatoes, onions, and carrots. Cover with the lid or foil and place in a 300F degree oven, or until the meat falls apart tender, cook or “braise” for about 3.5 hours.

What is braising?

Braising is slow cooking or “stewing” a piece of meat at a low temperature.

When the meat is done, transfer the vegetables to a serving platter and the meat to a carving board. Slice or shred depending on preference.

How long do you cook pot roast?

Braising a piece of meat is much different from grilling or baking.

The USDA recommends a temperature of 145°F degrees for all beef. However, if the meat is easily shredding a part, it’s more than likely around 200°F. For a piece of roast meat, 200°F is perfect for tender, fall-apart beef, which will be juicy and melt in your mouth!

If you were to cook a steak until it reached 200F, you would be chewing on shoe leather.

Step 3: Make the Gravy

To make the gravy, melt butter or bacon fat in a medium saucepan. 

Add flour and toast until golden brown and nutty, whisking continuously to prevent burning. 

What is a Roux?

The mixture of butter and flour browning together is called “roux”, and it thickens the gravy. It’s important to note that if the flour isn’t cooked sufficiently, you’ll taste raw flour. So make sure to toast it well until it’s nice and brown.  

Once the roux starts to smell nutty and color turns golden brown, slowly pour in the reserved liquid while continuously whisking into a smooth mixture. Bring it to a boil and cook for 3-5 minutes, or until thickened to desired consistency. 

This recipe is delicious and so easy to make. I hope your family will enjoy this as much as I did.

If you make this recipe, please share the photo on Instagram and tag me @shineshka.

Print Recipe

Did you make this recipe?
Leave a review » Submit a photo »

Classic Pot Roast

A classic pot roast recipe is perfect for Sunday dinners with enough for leftovers all week long. This recipe is a simple staple for your recipe box!

Yield: 6-8 servings

Prep Time:30 minutes

Cook Time:3.5 hours

Total Time:4 hours

Ingredients:

• 3lbs chuck roast (Note 1)
• 2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 2 tablespoons bacon fat (Note 2)
• 2 cups beef broth
/stock
• ½ cup red wine
• 1lb baby potatoes, well scrubbed
• Pearl onions
• 3-4 large carrots, peeled and chopped

For gravy:

• 2 tablespoons butter, or bacon fat
• 2 tablespoons all-purpose flour

Directions:

1. Preheat the oven to 300°F.
2. Dry the roast with paper towel and season with salt and pepper on all sides.
3. Heat a large Dutch oven over medium high heat and then add bacon fat, or oil.
4. Once the oil is shimmering hot, add the roast and sear on both sides until nicely browned, about 8 minutes per side. Remove onto a plate.
5. Add beef broth and deglaze the pan, scraping the bottom with a wooden spoon.
6. Stir in wine.
7. Place the roast back into the pot and add potatoes, pearl onions and carrots. Cover and transfer the pot to oven. Cook until meat is fall apart tender, about 3.5 hours.
8. Transfer the meat to a carving board, cover with a foil and rest. Remove the vegetables onto a serving platter.
9. Run the liquid through a fat separator and discard the fat.
10. To make the gravy, in a medium saucepan, melt butter (or bacon fat). Add flour and toast until golden brown and nutty, whisking continuously to prevent burning. This’s called roux and it thickens the gravy. It’s important to note that if the flour isn’t cooked sufficiently, you’ll taste raw flour. So make sure to toast it well until it’s nice and brown.
11. Once the roux starts to smell nutty and color turns golden brown, slowly pour in the reserved liquid while continuously whisking into a smooth mixture. Bring it to a boil and cook for 3-5 minutes, or until thickened to desired consistency.
12. Slice the roast against the grain, or pull apart with two forks.
13. Serve the roast with vegetables and gravy on the side.

Note 1: The following beef cuts work best for this pot roast recipe: chuck eye roast, beef arm roast

Note 2: You can use any kind of oil instead of bacon fat. Avocado oil, olive oil, or even vegetable oil will work.

All images and text ©Shinee D. for Sweet & Savory by Shinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!