|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tender and delicious, this classic pot roast recipe makes an incredible wholesome dinner. Make the easy gravy and sit down to feast, perfect for a holiday table or celebratory family meal. Serve with the carrots and potatoes that cook right alongside.
Chuck roast is a tough, flavorful cut that needs slow and gentle cooking to soften the connective tissue, cartilage, and tendons that are typical of this part of the animal. As it's a cut low in fat, the silky gravy complements the texture and flavors, but if you want to skip the gravy simply use the yielded juices to moisten the meat after you've carved it.
- For the Pot Roast:
- 1 (3-pound) chuck pot roast (boneless)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons olive oil (or cooking oil, divided)
- 2 large onions (peeled and quartered)
- 4 carrots (peeled, halved lengthwise, cut into 3-inch pieces)
- 2 cloves garlic (minced)
- 1 cup dry red wine
- 3 cups beef broth
- 1/2 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1 1/2 to 2 pounds potatoes (peeled and quartered)
- For the Gravy:
- 2 tablespoons cornstarch
- 1/4 cup water (cold)
Note: while there are multiple steps to this recipe, this pot roast is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pot Roast
Gather the ingredients. Preheat the oven to 300 F.
Sprinkle the chuck roast with salt and freshly ground black pepper.
In a large Dutch oven, heat up 2 tablespoons of the olive oil over medium-high heat. Add the quartered onions and cook, stirring, until the onions are lightly browned–about 5 to 8 minutes.
Add the carrots to the pot and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside.
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.
Add the garlic to the Dutch oven and cook, stirring, for 1 minute.
Add the red wine and bring to a boil. Stir and scrape up all the browned bits until the wine is reduced by a third.
Add the beef broth to the pan along with the thyme and rosemary. Bring to a simmer.
Add the seared beef, onions, and carrots back to the pot.
Cover the Dutch oven tightly and braise the roast in the 300 F oven for 2 hours.
After 2 hours, remove from the oven and add the potatoes. Place back in the oven and continue cooking for 1 additional hour, or until the potatoes and roast are fork-tender.
Make the Gravy
Uncover the Dutch oven.
Strain and pour the meat juices into a saucepan, and use a gravy separator to eliminate excess fats.
Combine the cornstarch and cold water in a small bowl. Stir until smooth and blended.
Mix the meat juices and cornstarch mixture. Bring to a simmer in a small pot and cook, stirring, until thickened.
Pour the gravy over the pot roast and potatoes and serve.
Cuts from the chuck are budget-friendly and flavorful when cooked properly. Here's a list 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