Chuck Roast Recipes – Classic Slow‑Cooked Pot Roast

Savor a comforting, fall‑apart tender chuck roast cooked low and slow with carrots, potatoes, onions, and rich beefy gravy. This classic pot roast is perfect for family dinners and freezes beautifully for easy leftovers.

Ingredients

• 3–3.5 lb. chuck roast, trimmed
• Salt & freshly ground pepper, to taste
• 2 Tbsp. olive oil
• 1 medium onion, quartered
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 Tbsp tomato paste
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 large carrots, cut into chunks
• 4 medium potatoes, cut into chunks
• 1 Tbsp cornstarch + 2 Tbsp cold water (slurry)

Directions

1. 1.Preheat oven to 160 °C (325 °F).
2. 2.Season roast generously with salt and pepper.
3. 3.In a large Dutch oven over medium-high heat, add oil and sear roast 4–5 minutes per side until deeply browned; transfer to plate.
4. 4.Toss onion and garlic into pot; sauté 3 minutes until fragrant.
5. 5.Stir in tomato paste; deglaze with red wine (if using), scraping up browned bits.
6. 6.Return roast to pot. Add broth, rosemary, thyme, and bay leaf. Bring to a simmer.
7. 7.Cover and transfer to oven. Cook 2 hours, then add carrots and potatoes. Cover and bake another 2 hours until meat is fork-tender.
8. 8.Remove roast and veggies; keep warm.
9. 9.Make gravy: Skim fat from liquid, stir in cornstarch slurry on stovetop, simmer until thickened.
10. 10.Slice or shred roast; serve with vegetables and pour gravy over top.