Classic Pot Roast

Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.  

Dinner | October 5, 2017 | By

Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.  

When the seasons change, so does our menu. Grilled burgers are replaced with comfort meals like Baked Mostaccioli and Classic Pot Roast ~ slow roasted in the oven (*there’s also a slow cooker option below*), fuzzy slipper wearing, football game on, Sunday fare. The comfort food of your dreams.

http://www.agoudalife.com/baked-mostaccioli/

Classic Pot Roast isn’t just comfort food, it’s the ultimate meal after a long (some longer than others) afternoon of football on TV. 

You don’t need fancy tools for Classic Pot Roast ~ just a 3-4 pound marbled chuck roast, a few simple ingredients and about 3 hours, so leave the instant read thermometer in the drawer because a fork is all you’ll need to know it’s done. If you want to be completely hands off, check out the slow-cooker instructions ⇓

http://www.agoudalife.com/baked-mostaccioli/

Cooking this inexpensive chuck roast low and slow magically turns it into one of the best meals you’ll ever eat. Just make sure to give it time to cook to fork-tender tenderness.

If you prefer mashed potatoes to roasted, this is one of our favorites. 

http://www.agoudalife.com/baked-mostaccioli/

You don’t have to be a football fan to embrace the 3 hours of cooking time ~ pour a glass or two of wine and enjoy some reading or a good Netflix movie. Relax.  

What kind of meat for this roast?

Buy a boneless chuck roast for this recipe. Your grocery may have it labeled pot roast. It’s the same thing. Our local grocery runs sales on them buy one get one free a few times during the fall and winter but even at full price, a chuck roast is still a good deal.

How long will leftover roast last?

Leftover beef and veggies will keep refrigerated 3-3 days. Leftovers can be made into Beef Stroganoff, Beef Pot Pie or simple grilled beef and provolone sandwiches.

Classic Pot Roast Ingredients:

  • olive oil
  • butter
  • Salt and pepper to taste
  • boneless chuck roast
  • onion 
  • garlic
  • Worcestershire sauce
  • tomato paste
  • red wine (not sweet)
  • chicken stock
  • fresh thyme
  • fresh rosemary
  • carrots
  • potatoes 
  • corn starch 

Instructions:

Tip: Let the roast sit on the counter about 15-20 minutes before you start cooking to let it come to room temp, otherwise it will take longer to cook. 

https://www.kroger.com/

Preheat the oven to 350 degrees then pat the roast dry with paper towels. Give it a generous seasoning of salt and pepper on all sides, pressing the salt and pepper into the meat with your fingers. 

In a Dutch oven or large oven safe pot, melt the butter then add the olive oil. Over medium to medium-high heat, sear the roast on all sides to a medium brown color then remove it from the pot.  

https://www.kroger.com/

Over medium heat, add the onions to the pot, grate in the garlic, season with salt and pepper and cook 3-4 minutes until the onions begin to soften (give it a few stirs as it cooks so the garlic doesn’t burn). Add the tomato paste and Worcestershire sauce and cook 2 minutes.

Next pour in the wine to deglaze, scraping the brown bits from the bottom of the pot and cook for a couple of minutes letting the wine reduce.

Tip: Deglazing is just a fancy term that means pouring cold liquid (wine or beer are my preference) into a hot pan so you’re able to scrape up the brown (flavor) bits from the bottom.  

Stir in the stock, add the fresh thyme and rosemary sprigs then return the roast to the pot. Fresh herbs are an important part of the recipe. They not only season the roast but the braising liquid as well, giving you rich, flavorful gravy.

https://www.kroger.com/

Cover and bake 2 hours, carefully turning the roast over about halfway through.

Peel the potatoes and carrots, season them with salt and pepper (we’re seasoning every level) and after the roast has cooked 2 hours, add the carrots and potatoes nestling them around the sides of the roast. The potato and carrot amounts listed are what works for my family. Feel free to adjust as you like.

Cover and return the roast to the oven for about another hour or until the meat and vegetables are tender.

Tip: Roasting time will vary depending upon the size of the roast. If your roast isn’t fork tender at 3 hours continue cooking, checking every 15 minutes. If the potatoes and carrots are done before the roast, remove them from the pot and let the roast finish cooking.

Carefully transfer the roast, potatoes and carrots from the pot to a serving platter, cover it with foil then strain the herbs out.  

https://www.kroger.com/

Gravy:

Bring the braised liquid to a slow simmer then in a small bowl mix a couple of tablespoons of corn starch and 1/4 cup of water until it’s completely blended.

Pour the cornstarch into the braising liquid whisking constantly simmering until the gravy is thickened. Taste and adjust salt and pepper.

As promised, the slow cooker option is just below.

Slow Cooker Option:

  1. Let the roast come to room temperature then generously season with salt and pepper on all sides.
  2. In a large skillet, add the butter and olive oil over medium to medium-high heat and sear the roast on all sides then remove. 
  3.  To the same skillet add the tomato paste, Worcestershire and wine. Cook 2-3 minutes letting the wine reduce.
  4. Meanwhile add the onions to the slow cooker then top with the carrots, potatoes, grated garlic and beef.  
  5. Pour the wine mixture along with the stock over the beef then lay the thyme and rosemary sprigs on top.
  6. Cook on low 8-9 hours or high 5-6 hours. 
  7. In the last hour combine 2 tablespoons of cornstarch and 2 tablespoons of water. Combine with the juices in the slow cooker and cook on high 2-3 minutes or until the gravy thickens. 

Hopefully your team won, but if they didn’t, you won’t care because, well . . . Total. Comfort. Enjoy!

If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!

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Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.  

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http://www.agoudalife.com/baked-mostaccioli/
Classic Pot Roast
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

Classic Pot Roast ~ easy to follow instructions for tender beef chuck roast, potatoes, carrots and rich, flavorful gravy.

Course: Main Course
Cuisine: American
Keyword: pot roast, beef roast, how tomake roast beef, roast beef
Servings: 4
Author: A Gouda Life
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • salt and pepper to taste
  • 3-4 pound boneless chuck roast
  • 1 medium onion cut in 1/2″ slices
  • 2 cloves garlic
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons tomato paste
  • 1 cup red wine not sweet
  • 1 cup chicken stock
  • 4-5 sprigs of fresh thyme
  • 3-4 sprigs of fresh rosemary
  • 4 medium carrots peeled and chopped into 2-3 pieces
  • 2-3 potatoes peeled and cut in half
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Instructions
  1. Let the roast come to room temp before you start cooking.
  2. Preheat the oven to 350 degrees then pat the roast dry with paper towels. Season GENEROUSLY with salt and pepper on all sides and press the salt and pepper into the meat with your fingers.

  3. In a Dutch oven or large oven safe pot, melt the butter then add the olive oil. Over medium to medium-high heat, sear the roast on all sides to a nice golden brown then remove it from the pot. 

  4. Over medium heat, add the onions to the pot, grate in the garlic, season with salt and pepper and cook 3-4 minutes until the onions begin to soften. Add the tomato paste and Worcestershire sauce and cook 2 minutes.
  5. Pour in the wine scraping the brown bits from the bottom of the pot and cook for a couple of minutes letting the wine reduce.

  6. Stir in the stock, add the fresh thyme and rosemary sprigs then return the roast to the pot.

  7. Cover and bake 2 hours, turning the roast over about halfway through.

  8. Peel the potatoes and carrots, season them with salt and pepper and after the roast has cooked 2 hours, add the carrots and potatoes to the pot. 

  9. Cover and return the roast to the oven for about another hour or until the meat and vegetables are tender.
  10. TIP: Roasting time will vary depending upon the size of the roast. If your roast isn’t fork tender at 3 hours continue cooking, checking every 15 minutes. If the potatoes and carrots are done before the roast, remove them from the pot and let the roast finish cooking.

  11. Carefully transfer the roast, potatoes and carrots from the pot to a serving platter, cover it with foil then strain the herbs out of the pot.

  12. Gravy: In a small mixing bowl combine the cornstarch and water. Bring the braised liquid to a slow boil then add to the pot, whisking constantly cooking 2-3 inutes until the gravy thickens. Taste and adjust salt and pepper as necessary.

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