Perfect Pot Roast

Perfect Pot Roast
Perfect Pot Roast. Recipe and Photo: Diana Rattray
  • 3 hrs 35 mins
  • Prep: 20 mins,
  • Cook: 3 hrs 15 mins
  • Yield: Serves 6 to 8
Ratings (15)

 This is truly the perfect beef pot roast, tender and delicious with or without the optional gravy. I add potatoes, but you could also leave them out or cook them separately.  

What You'll Need

  • 1 chuck pot roast (boneless) about 3 pounds*
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil or extra virgin olive oil (divided)
  • 2 large onions (peeled and quartered)
  • 4 carrots (cut into 3-inch pieces, halved lengthwise)
  • 2 cloves  garlic (minced)
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/2 teaspoon dried leaf thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 to 2 pounds potatoes (peeled and quartered)
  • For the Gravy:
  • 2 tablespoons cornstarch

How to Make It

  1. Heat the oven to 300 F.
  2. Sprinkle the chuck roast with salt and freshly ground black pepper
  3. Heat 2 tablespoons of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes. 
  4. Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside. 
  1. Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
  2.  Add the garlic and cook, stirring, for 1 minute.
  3. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
  4. Cover tightly and braise in the 300 ° F oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.

Optional Gravy

Combine 2 tablespoons of cornstarch with 1/4 cup of cold water.

Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats).

Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.

*Cuts from the chuck are not only tender and delicious after long, slow cooking, they're economical. Here is a list of some of the best cuts for a pot roast.

  • 7-Bone Roast
  • Chuck Roast Center Cut
  • Chuck Arm
  • Shoulder Roast
  • Cross Rib Roast
  • Blade Roast
  • Bottom Round
  • Beef Brisket
  • Rump Roast