Classic Pot Roast with Root Vegetables
Classic Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed and patted dry
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
For the Vegetables and Braising Liquid
- 1 yellow onion, cut into large wedges
- 3 carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds Yukon Gold potatoes, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- 1
Pat the chuck roast dry thoroughly with paper towels. Season generously all over with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned roast into the pot. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for flavor. Remove the roast from the pot and set aside.
⏱️ 15 min
- 3
Add the chopped yellow onion, carrots, and quartered Yukon Gold potatoes to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the vegetables start to soften slightly.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir to coat, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 3 min
- 5
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot once more to deglaze and incorporate all the flavorful fond. Bring the liquid to a simmer.
⏱️ 5 min
- 6
Return the seared roast to the pot, nestling it among the vegetables. Add the fresh rosemary sprig, thyme sprigs, and bay leaf. The liquid should come about halfway up the roast.
⏱️ 2 min
- 7
Cover the Dutch oven tightly with its lid and transfer to a preheated oven at 325°F. Braise for 2 1/2 to 3 hours, or until the roast is incredibly fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325
- 8
Once cooked, carefully remove the roast from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before shredding or slicing. This allows the juices to redistribute.
⏱️ 15 min
- 9
While the roast rests, remove and discard the herb sprigs and bay leaf from the pot. Taste the gravy and adjust seasoning if needed. If the gravy is too thin, you can simmer it on the stovetop over medium heat until it reduces to your desired consistency.
⏱️ 10 min
- 10
Serve the shredded or sliced pot roast with the tender root vegetables and plenty of the rich gravy spooned over everything.
Kitchen Tools
Nutrition Facts (per serving)
Classic Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed and patted dry
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
For the Vegetables and Braising Liquid
- 1 yellow onion, cut into large wedges
- 3 carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds Yukon Gold potatoes, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- 1
Pat the chuck roast dry thoroughly with paper towels. Season generously all over with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned roast into the pot. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for flavor. Remove the roast from the pot and set aside.
⏱️ 15 min - 3
Add the chopped yellow onion, carrots, and quartered Yukon Gold potatoes to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the vegetables start to soften slightly.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir to coat, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 3 min - 5
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot once more to deglaze and incorporate all the flavorful fond. Bring the liquid to a simmer.
⏱️ 5 min - 6
Return the seared roast to the pot, nestling it among the vegetables. Add the fresh rosemary sprig, thyme sprigs, and bay leaf. The liquid should come about halfway up the roast.
⏱️ 2 min - 7
Cover the Dutch oven tightly with its lid and transfer to a preheated oven at 325°F. Braise for 2 1/2 to 3 hours, or until the roast is incredibly fork-tender and easily pulls apart.
⏱️ 180 min•🌡️ 325 - 8
Once cooked, carefully remove the roast from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before shredding or slicing. This allows the juices to redistribute.
⏱️ 15 min - 9
While the roast rests, remove and discard the herb sprigs and bay leaf from the pot. Taste the gravy and adjust seasoning if needed. If the gravy is too thin, you can simmer it on the stovetop over medium heat until it reduces to your desired consistency.
⏱️ 10 min - 10
Serve the shredded or sliced pot roast with the tender root vegetables and plenty of the rich gravy spooned over everything.