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Classic Pot Roast

A super tender pot roast with loads of flavor and a beautifully delicious gravy.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 3 1/2-4 pounds of chuck roast
  • salt and black pepper
  • 1/4 cup of all purpose flour
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 large yellow onion, chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery ribs, chopped
  • 3 tablespoons of tomato paste
  • 6 large cloves of garlic, finely minced
  • 4 cups of beef broth
  • 2 tablespoons of worcestershire sauce
  • 2 tablespoons of brown sugar
  • 3 sprigs of fresh rosemary
  • 10 sprigs of fresh thyme
  • 3 bay leaves
  • 2 tablespoons of all purpose flour (optional for a slurry)
  • 1/4 cup of beef broth (optional for a slurry)

Instructions

  • Let the chuck roast come to room temperature about 45 minutes before cooking
  • Preheat your oven to 325 degrees 
  • Cut the chuck roast into 2 inch cubes and pat dry with paper towels
  • Season generously with salt and black pepper and press all sides in all purpose flour
  • Place a braiser or dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil
  • Once the braiser is warm, sear the chuck roast on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now
  • Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften
  • Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed
  • Add 4 cups of beef broth, 2 tablespoons of worcestershire sauce and 2 tablespoons of brown sugar and bring to a simmer
  • Transfer the seared chuck roast back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs)
  • Cover the braiser and transfer into a 325 degree oven
  • Bake for about 3 hours or until very tender
  • Once the chuck roast is tender, remove the herbs and transfer the roast onto a plate
  • Place the pot back over medium high heat and bring the sauce to a simmer
  • To finish the gravy, strain to remove the vegetables or use an immersion blender to blend smooth
  • If the gravy is too thin, whisk 2 tablespoons of all purpose flour into 1/4 cup of beef broth until smooth, add to the gravy and then simmer uncovered until thickened
  • Serve over mashed potatoes