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Close-up of a hearty pot roast recipe with tender beef, carrots, and potatoes in a STAUB Dutch oven.

Classic Pot Roast Recipe: The Ultimate Comfort Food

This classic pot roast recipe delivers a tender beef chuck roast slow-cooked to perfection in a rich gravy with an assortment of hearty root vegetables and aromatic herbs, offering the ultimate comforting meal.
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Prep Time 40 minutes
Cook Time 4 hours 20 minutes
Total Time 5 hours
Servings 8 people
Calories 821 kcal

Equipment

  • Rack
  • Sheet Tray
  • Large Dutch Oven Pot

Ingredients
  

Main Ingredients

  • 3 ½ to 4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 peeled julienne yellow onion
  • 2 thinly sliced and rinsed leeks white and yellow parts only
  • 6 thinly sliced garlic cloves
  • 1 cup red wine
  • 3 tablespoons tomato paste
  • 6 cups beef stock
  • 2 bay leaves
  • 8 to 10 sprigs fresh thyme
  • 8-10 fresh parsley stems with leaves
  • 2 pounds baby Yukon potatoes
  • 6 peeled regular or 10 baby tri-colored carrots cut into 2” inch pieces
  • 4 ribs of celery cut into 2” inch pieces
  • 2 peeled parsnips cut into 2” inch pieces
  • 1 peeled rutabaga cut into 1” cubes
  • 1/2 beurre manié recipe mixture of softened butter and flour
  • Worcestershire sauce to taste
  • 1 tablespoon red wine vinegar
  • coarse salt and fresh cracked pepper to taste
  • optional finely minced parsley for garnish

Instructions
 

Preparation

  • Generously season the beef chuck roast on all sides with salt.
  • Place the salted beef on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours.
  • Remove the beef from the refrigerator and season all sides with pepper.

Cooking

  • Heat olive oil in a large Dutch oven over high heat until it lightly smokes.
  • Sear the beef in the Dutch oven over medium heat for 3-4 minutes per side until golden brown, then set aside.
  • Add onions and leeks to the pot, season with salt, and sauté for 4-6 minutes, then reduce heat to low-medium and cook for another 10 minutes until well browned.
  • Stir in the garlic and cook for 30-45 seconds until fragrant.
  • Deglaze the pot with 1/4 cup of red wine, scraping up any browned bits, and cook until fully absorbed.
  • Stir in the tomato paste and cook for 2-3 minutes until it is well incorporated with the vegetables.
  • Pour in the remaining 3/4 cup of wine, beef stock, bay leaves, thyme, parsley, salt, and pepper, then stir to combine.
  • Return the seared beef to the pot, bring the mixture to a boil, then cover and cook in a 325°F oven for 3.5-4 hours, or until fork-tender and the internal temperature reaches 200°-210°F.
  • About 70 minutes before the roast is done, add the potatoes, carrots, celery, and parsnips/rutabaga to the pot and continue cooking.

Finishing the Sauce and Serving

  • Remove the pot from the oven, carefully transfer the beef roast to a separate plate, and prepare the beurre manié by mixing softened butter and flour.
  • Stir the beurre manié into the pot with the liquid and vegetables, then cook over low to medium heat for 3-5 minutes until the sauce thickens into a gravy.
  • Finish the sauce by stirring in the red wine vinegar and Worcestershire sauce to taste.
  • Return the beef to the pot and serve immediately, garnished with parsley if desired.

Notes

For best results and flavor development, ensure the beef chuck roast is salted and refrigerated uncovered for 12 to 48 hours before cooking. The final internal temperature of the beef should be between 200°F and 210°F for optimal tenderness. The beurre manié is crucial for thickening the sauce into a rich gravy consistency.