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Homemade pot roast recipe

Ingredients: 3–4 lb beef chuck roast (or bottom round), 1–2 tbsp kosher salt, 1 tsp black pepper, 2–3 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 3 carrots (cut into chunks), 2–3 celery stalks (chunks), 2 tbsp tomato paste (optional), 1–2 cups beef broth, 1 cup red wine or additional broth (opti

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  1. Homemade Pot Roast Recipe (Classic, Tender, Flavorful)

    Ingredients: 3–4 lb beef chuck roast (or bottom round), 1–2 tbsp kosher salt, 1 tsp black pepper, 2–3 tbsp olive oil, 1 large onion (sliced), 3–4 cloves garlic (minced), 3 carrots (cut into chunks), 2–3 celery stalks (chunks), 2 tbsp tomato paste (optional), 1–2 cups beef broth, 1 cup red wine or additional broth (optional), 1–2 tbsp Worcestershire sauce, 2–3 sprigs thyme (or 1 tsp dried), 2 bay leaves, 1–2 tbsp flour (optional for thickening), 1–2 lb potatoes (optional, added later). Steps: 1) Pat roast dry; season generously with salt and pepper. 2) Sear in a heavy pot or Dutch oven over medium-high heat until browned on all sides; remove. 3) Sauté onion and carrots/celery (and garlic) until softened, 5–8 minutes. Stir in tomato paste (if using) for 1 minute. 4) Deglaze with wine/broth, scraping browned bits. 5) Return roast; add broth, Worcestershire, thyme, and bay leaves. Liquid should come about halfway up the roast. 6) Cover and braise: oven at 325°F (163°C) for ~3–4 hours, or until fork-tender. 7) Add potatoes in the last 60–90 minutes if using. 8) Rest roast 15–20 minutes, then slice. Thicken sauce if desired with a slurry (flour + water) or reduce uncovered 10–20 minutes.

  2. Tips for Best Results

    Choose a well-marbled cut (chuck is classic). Don’t skip searing—it builds flavor. Keep the pot covered to maintain moisture. If the sauce tastes flat, reduce it longer or add a small splash of vinegar/lemon juice at the end to brighten. For food safety, refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

FAQ

Can I make it in a slow cooker?

Yes. Sear first, then cook on LOW 8–10 hours (or HIGH 4–6) until tender. Add potatoes in the last 1–2 hours.

What can I use instead of red wine?

Use extra beef broth or a splash of balsamic/cranberry juice for acidity. Avoid adding large amounts of sugar.

How do I thicken the gravy?

Reduce the braising liquid uncovered, or whisk in a slurry (1 tbsp flour per 2–3 tbsp cold water) and simmer 2–5 minutes.

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