Classic Pot Roast

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 1 cup red wine or additional broth
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 bay leaves
• 4 medium carrots, cut into 2-inch pieces
• 4 medium potatoes, cut into 2-inch cubes
• 2 medium onions, quartered
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Preheat oven to 325°F (165°C).
2. Pat the beef roast dry and season with salt and pepper on all sides.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
5. In the same pot, sauté onions and garlic until softened, about 2 minutes.
6. Stir in tomato paste and cook for 1 minute.
7. Add beef broth, wine, thyme, and bay leaves. Stir to combine.
8. Return roast to the pot and bring to a simmer.
9. Cover and transfer to the oven for 2 hours.
10. Add carrots and potatoes, return to oven for 1 hour.
11. Check that vegetables are tender and meat shreds easily with a fork.
12. Remove roast and vegetables, place on a serving platter.
13. Mix cornstarch with water to form a slurry.
14. Strain cooking liquid and return to pot over medium heat.
15. Stir in cornstarch mixture and simmer until sauce thickens, about 2 minutes.
16. Serve roast and vegetables with gravy.

Notes

• Use a heavy-bottomed Dutch oven for even heat distribution and browning.
• Pat the roast dry before browning to achieve a better crust.
• Cut vegetables to uniform sizes so they cook evenly.
• Pot roast can be made a day ahead; store in an airtight container for up to 4 days.
• For a thinner gravy, skip the cornstarch slurry step.
• If using a slow cooker, brown the roast first, then cook on low for 8-10 hours with vegetables added in the last 2 hours.
• Allow the roast to rest for 10 minutes before slicing for easier carving.