Classic American Pot Roast

About This Recipe

The Sunday pot roast is a cornerstone of American home cooking — a whole beef chuck slow-braised until it yields completely to a fork, surrounded by potatoes and carrots in a glistening, deeply flavoured gravy. This is one of the great all-in-one meals: everything cooks together, the house fills with an extraordinary aroma, and the result feeds a crowd with minimal fuss. This recipe delivers that perfect balance of fork-tender beef and rich, wine-laced sauce.

Ingredients

Serves 6

• 1.5 kgbeef chuck roast(tied with twine if needed)
• 2 tbspvegetable oil
• 1large onion(quartered)
• 4garlic cloves(smashed)
• 2celery stalks(cut into chunks)
• 2 tbsptomato paste
• 250 mldry red wine(Merlot or Cabernet)
• 500 mlbeef stock
• 3fresh thyme sprigs
• 2bay leaves
• 1 tbspWorcestershire sauce
• 500 gbaby potatoes or chunked potatoes
• 3medium carrots(cut into large chunks)
• salt and black pepper

Instructions

1. 1

   Sear the beef

   Season the chuck roast generously on all sides with salt and pepper. Heat oil in a Dutch oven over high heat. Sear the roast for 3–4 minutes per side until deeply browned all over. Remove and set aside.

   Don't rush the searing — the deep brown crust is where all the flavour lives.

2. 2

   Build the braising liquid

   In the same pot, cook onion, celery and garlic for 3 minutes. Add tomato paste and cook 1 minute. Pour in the red wine and scrape up all the browned bits from the base. Add the beef stock, thyme, bay leaves and Worcestershire sauce. Bring to a simmer.

3. 3

   Braise low and slow

   Return the seared roast to the pot. The liquid should come halfway up the sides of the beef. Cover tightly and cook in a preheated 160°C (325°F) oven for 2.5–3 hours until the beef is completely tender.

4. 4

   Add the vegetables

   After 2 hours, add the potatoes and carrots to the pot, nestling them around the beef. Cover and return to the oven for a further 45–60 minutes until the vegetables are tender.

5. 5

   Make the gravy

   Remove the beef and vegetables. Discard the thyme and bay leaves. Simmer the cooking juices over medium-high heat for 10 minutes until reduced and slightly thickened. Season to taste.

6. 6

   Serve

   Slice or pull the beef apart. Arrange on a platter with the vegetables. Ladle the gravy over the top. Scatter with fresh parsley.

Variations

• •

  Italian-Style: add canned tomatoes and fresh rosemary instead of red wine and thyme — a classic Italian-American pot roast.

• •

  Slow Cooker: follow to step 2, then transfer everything to a slow cooker and cook on LOW for 8–10 hours.

Storage

Refrigerate in the braising liquid for up to 4 days. Freezes well for up to 3 months.

Frequently Asked Questions