Oven-Braised Pot Roast
This cozy oven-braised pot roast features tender chuck roast, earthy carrots, creamy potatoes, and a silken gravy—classic comfort with minimal hands-on work. Layered with deep flavor thanks to red wine, aromatics, and thyme, this is the ultimate Sunday supper (and a lifesaver for leftovers) that fills your home with irresistible aromas.
6
servings
Ingredients
For the Pot Roast
- 1 (1.8 kg) chuck roast about 4 lbs, tied if possible
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper freshly ground
- 2 tbsp (30 ml) olive oil
- 2 yellow onions cut into wedges
- 4 carrots peeled and cut into chunky pieces
- 1.5 lb (680 g) yellow potatoes small potatoes, halved if large
- 8 cloves (8) garlic peeled and smashed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine such as Cabernet or any dry blend
- 2 cups (480 ml) low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme or 3-4 sprigs fresh thyme
- 2 tbsp (30 ml) Worcestershire sauce
For the Gravy
- 2 tbsp (16 g) all-purpose flour
To Serve (optional)
- chopped fresh parsley for garnish
Equipment
- Dutch oven or oven-safe large pot with lid
- wooden spoon
- Chef’s knife
- Cutting board
Instructions
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season all over with kosher salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Add the roast and brown deeply on all sides, about 10–15 minutes total. Transfer roast to a plate.
- Add onions and carrots to the pot. Sauté for about 5 minutes, scraping up browned bits. Stir in the garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in the wine and scrape up any remaining browned bits. Simmer for about 2 minutes, letting the wine reduce slightly.
- Add beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Stir to combine. Return the browned roast and any juices to the pot, nestling it among the vegetables.
- Bring to a gentle simmer on the stovetop. Cover and transfer to the oven. Braise for 3 to 3.5 hours, or until the roast is fork-tender.
- Remove roast and vegetables to a large platter. Skim fat from cooking liquid. For the gravy, whisk flour with a little hot broth to make a smooth paste, then whisk into the pot. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Slice or shred the roast. Serve with vegetables and plenty of gravy. Garnish with chopped fresh parsley if desired.
Notes
This pot roast is even better the next day. Store leftovers in an airtight container with some gravy to keep things moist. It also freezes well—portion individually for easy lunches. Try swapping in other root veggies, or use fresh herbs for a different flavor profile.
Nutrition
Calories: 560kcal | Carbohydrates: 24g | Protein: 49g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 1140mg | Potassium: 1460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6240IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 7mg