Pot Roast
A beef chuck roast braised slowly with onions, carrots, potatoes and herbs until fall-apart tender, served with its rich gravy.
Pot roast is the classic American Sunday dinner, descended from French and German braising traditions. A tough, inexpensive cut of beef is browned and then cooked slowly in a covered pot with a little liquid until the connective tissue melts and the meat can be pulled apart with a fork. The vegetables cook in the same pot, and the braising liquid becomes a rich gravy.
Why this recipe works
- Chuck roast. Chuck is marbled with fat and connective tissue, which slowly melt during braising and make the meat juicy and tender. Lean cuts dry out.
- A deep sear. Browning the roast well before braising builds the savory flavor of the gravy.
- A low oven. Braising at 300°F (150°C) keeps the liquid at a gentle simmer. Boiling tightens the meat.
- Vegetables added later. Adding the potatoes and carrots partway through means they are tender, not mushy.
Slow cooker pot roast
Sear the roast and soften the onions as directed, then transfer everything to a slow cooker with the vegetables. Cook on low for 8 to 9 hours or on high for 5 to 6 hours. Thicken the liquid in a saucepan at the end.
FAQ
Why is my pot roast tough?
It needs more time. Pot roast goes through a tough stage before it becomes tender. Keep cooking and check every 30 minutes until a fork twists in easily.
Can I use red wine?
Yes. Replace 1 cup (240 ml) of the broth with dry red wine for a deeper, richer gravy, as in our beef bourguignon.
Pot Roast
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the oven to 300°F (150°C, or 130°C (265°F) fan, gas mark 2). Pat the roast dry and season all over with the salt and pepper.
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Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned all over. Transfer to a plate.
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Reduce the heat to medium. Add the onions and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
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Sprinkle in the flour and stir for 1 minute, then gradually stir in the broth and Worcestershire sauce, scraping up the browned bits.
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Return the roast and its juices to the pot with the thyme, rosemary and bay leaves. Bring to a simmer, cover and transfer to the oven.
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Braise for 2 hours. Add the potatoes, carrots and celery around the roast, cover and braise for 1 to 1½ hours more, until the beef is fork-tender and the vegetables are soft.
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Remove the herb stems and bay leaves. Rest the roast for 15 minutes, then slice or pull into chunks.
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Skim excess fat from the gravy and simmer on the stove to thicken if needed. Serve the beef and vegetables with the gravy and a sprinkle of parsley.
Notes
- If your roast is tied, leave the string on during cooking and remove it before serving.
Tips
- Pot roast tastes even better the next day. Refrigerate overnight in its liquid, lift off the solidified fat and reheat gently.
Substitutions
- Cut: brisket or bottom round work too, though chuck is the most forgiving.
- Gluten-free: thicken the gravy at the end with 2 tbsp cornstarch mixed with water instead of using flour.
Storage and reheating
- Refrigerate in the gravy for up to 4 days.
- Freeze beef and gravy (without potatoes) for up to 3 months.
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