A chuck roast slow-braised with carrots, potatoes and onion until fork-tender, a quintessential American Sunday dinner.
Pot roast is the dish many Americans associate most strongly with a Sunday family dinner, a tough, inexpensive cut of beef transformed through hours of slow braising into something tender enough to shred with a fork. The chuck roast is seared hard first to develop a deep crust, then braised low and slow with beef stock, onion, carrots and potatoes, the vegetables absorbing the meat's savory juices as everything cooks together in one pot. By the time it's done, the roast falls apart at the slightest pressure, and the braising liquid has reduced into a rich, gravy-like sauce, best served spooned generously over the meat and vegetables alongside crusty bread.
Serves 6
Season the roast with salt and pepper, then sear in hot oil in a heavy pot on all sides until deeply browned, about 12 minutes total.
Remove the roast, then cook the onion quarters in the same pot until softened, about 5 minutes.
Add garlic and tomato paste, cooking 1 minute, then pour in beef stock, scraping up any browned bits.
Return the roast to the pot with bay leaves and thyme; bring to a simmer, cover, and cook on low (or in a 150C/300F oven) for 2 hours.
Braise low and slow rather than at a boil — chuck roast needs time for its connective tissue to break down, and rushing it with high heat just makes the meat tough.
Add carrots and potatoes, continuing to cook covered for 60-75 more minutes until both the meat and vegetables are fully tender.
Remove bay leaves, shred or slice the roast, and serve with the vegetables and pan juices spooned over the top.
Sear the roast thoroughly on all sides before braising — this deep crust is a major source of the finished dish's flavor.
Keep the braise at a gentle simmer, not a hard boil, throughout the entire cooking time for the most tender result.
Add the potatoes and carrots partway through the cooking time rather than at the start, so they finish tender without turning to mush.
A version made in a slow cooker works well too — sear the meat first on the stovetop, then transfer everything to cook on low for 8 hours.
Adding a splash of red wine to the braising liquid deepens the flavor further.
Some households add pearl onions or celery alongside the carrots and potatoes for extra vegetables.
Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.
Pot roast reflects a long American tradition of transforming tough, inexpensive cuts of beef into a tender, satisfying meal through slow braising, a technique brought by European immigrants and adapted into a defining dish of American home cooking.
Yes, sear the meat on the stovetop first for best flavor, then transfer everything to a slow cooker and cook on low for 7-8 hours.
Continue braising in 30-minute increments — chuck roast can vary in how long it takes to become fully tender depending on the specific cut.
Simmer the pan juices uncovered for a few minutes after removing the roast and vegetables to reduce and thicken naturally, or whisk in a small cornstarch slurry.
Per serving (450g / 15.9 oz) · 6 servings total
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