This classic pot roast recipe delivers tender beef braised in rich broth and finished with hearty vegetables for the ultimate comfort meal. Perfect for slow Sundays or cozy gatherings.
The flavors deepen over hours of roasting, layering caramelized onions, red wine, and herbs with melt-in-your-mouth chuck roast. It’s a nostalgic dish elevated by careful technique.
What You’ll Need for a Delicious Classic Pot Roast
- Beef chuck roast – The star cut, known for rich marbling and deep beefy flavor when slowly braised.
- Yellow onion – Adds a sweet, mellow foundation once caramelized.
- Leeks – Gentle and earthy, they bring a unique undertone to the base.
- Garlic – Intensifies the savoriness and warmth in every bite.
- Red wine – Deglazes and adds deep, complex notes to the braising liquid.
- Tomato paste – Builds a rich umami backbone that complements the wine and beef.
- Beef stock – The liquid gold that slowly coaxes the roast into fork-tender glory.
- Bay leaves & thyme – Aromatic herbs that infuse the broth with subtle, comforting notes.
- Baby Yukon potatoes – Hold their shape well and absorb the flavorful broth.
- Carrots, celery, parsnips & rutabaga – Classic root vegetables that add sweetness and earthy depth.
Let’s Make It: How to Prepare This Classic Pot Roast
Start by dry-brining the beef overnight to lock in flavor. Sear it until deeply browned, then sauté onions and leeks until caramelized and fragrant.
Deglaze the pot with red wine and stir in tomato paste, then add herbs, stock, and the roast. Let it slow-braise in the oven for hours until irresistibly tender.
Add vegetables in the final hour so they stay vibrant and firm. Finish with a touch of beurre manié to thicken the sauce into a rich gravy before serving.
Pro Tips for the Perfect Roast
For the most flavorful result, don’t skip the dry-brining step—refrigerating the salted beef uncovered helps draw out moisture and enhance browning.
Add the vegetables later in the cooking process to avoid mushy textures—this also lets them absorb more of the pot’s complex flavors without falling apart.
For a deeper sauce, choose a bold red wine and reduce it well before adding stock. And if you like a bit of tang to cut through the richness, a splash of red wine vinegar at the end adds the perfect finish.
Leftovers? Here’s How to Store & Reheat This Roast Right
Store leftover pot roast in an airtight container in the refrigerator for up to four days. For freezing, portion it into freezer-safe containers and store for up to two months.
When reheating, gently warm the roast and vegetables in a saucepan over low heat, stirring occasionally to keep the sauce from separating. For best results, thaw frozen portions overnight in the fridge before reheating.
Classic Pot Roast Recipe
Ingredients
- 6 cups beef stock
- 2 peeled parsnips cut into 2” pieces
- 2 tablespoons olive oil
- 1 peeled rutabaga diced into 1” cubes
- 8 to 10 sprigs fresh thyme
- 4 ribs celery cut into 2” pieces
- 6 peeled regular or 10 baby tri-colored carrots cut into 2” pieces
- 1 cup red wine
- 6 thinly sliced garlic cloves
- 3 ½ to 4 pounds beef chuck roast
- 2 bay leaves
- Optional finely minced parsley for garnish
- 1 peeled julienne yellow onion
- 2 thinly sliced and rinsed leeks white and yellow parts only
- 2 pounds baby Yukon potatoes
- 3 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- Worcestershire sauce to taste
- ½ beurre manié recipe
- Coarse salt and freshly cracked black pepper to taste
- 8-10 fresh parsley stems with leaves
Instructions
- Season the chuck roast generously with salt on all sides, then set it on a rack placed over a sheet tray. Leave it uncovered in the refrigerator for 12 to 48 hours. Remove the beef, pat dry if needed, and season thoroughly with black pepper. Heat olive oil in a Dutch oven over high heat until it just begins to smoke. Reduce heat to medium and sear the roast on each side until deeply browned, approximately 3 to 4 minutes per side. Transfer the browned meat to a plate. Add onions and leeks to the same pot, season with salt, and sauté for 4 to 6 minutes before reducing the heat to medium-low and continuing to cook until well caramelized, about 10 minutes. Introduce garlic and cook briefly until aromatic, around 30 to 45 seconds. Deglaze with ¼ cup of red wine, cooking until fully absorbed. Stir in tomato paste and sauté for 2 to 3 minutes until it melds into the mixture. Add the remaining ¾ cup wine, beef stock, bay leaves, thyme, parsley stems, salt, and pepper, and mix well. Return the seared roast to the pot, bring to a boil, then cover and transfer to the oven. Braise at 325°F for 3½ to 4 hours, or until the meat is fork-tender and reaches an internal temperature between 200°F and 210°F. With approximately 70 minutes remaining, incorporate the potatoes, carrots, celery, parsnips, and rutabaga into the pot. Upon completion, remove the roast and set it aside. Prepare beurre manié by combining softened butter and flour, then stir it into the pot. Simmer over medium-low heat for 3 to 5 minutes until the liquid thickens into a gravy-like consistency. Finish with red wine vinegar and Worcestershire sauce to taste. Reintroduce the roast to the pot, garnish if desired, and serve.