Slow-Braised Pot Roast

A classic comfort food, this pot roast features a tender, fall-apart chuck roast slow-cooked with aromatic vegetables in a rich, savory gravy. It's the perfect hearty meal for a Sunday dinner, filling your home with an irresistible aroma.

Slow-Braised Pot Roast
  • Prep time: 18 minutes
  • Cook time: 28 minutes
  • Total time: 46 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 3-4 lbs boneless chuck roast
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (160°C). Pat the chuck roast dry with paper towels. In a small bowl, mix flour, salt, and pepper. Dredge the roast in the flour mixture, shaking off excess.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast from the pot and set aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half, about 3-5 minutes.
  6. Return the roast to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast.
  7. Bring the liquid to a simmer on the stovetop, then cover the pot tightly with a lid.
  8. Transfer the Dutch oven to the preheated oven and braise for 3 to 4 hours, or until the roast is fork-tender and easily shreds.
  9. Remove the roast from the pot. If desired, strain the braising liquid, skim off excess fat, and thicken the gravy with a cornstarch slurry if needed. Shred or slice the roast and serve with the vegetables and gravy.

Tips

  • Searing the roast properly is crucial for developing deep flavor.
  • Use a heavy-bottomed Dutch oven for even heat distribution.
  • Allow the roast to rest slightly before shredding or slicing for juicier results.

Frequently Asked Questions

What cut of beef is best for pot roast?

Chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking to create a tender and flavorful result.

Can I make this in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, place everything in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How long can I store leftovers?

Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the oven.