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, fuzzy slipper wearing, football game on, Sunday fare. Oh man ~ this season of food is my jam.

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.

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 ~ or you’ll be disappointed. Maybe even disappointed enough to shed a tear or two. We’ve all eaten tough meat. Ugh. Don’t rush the roast.

If you prefer mashed potatoes, however here’s one of my favorite options.

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.  

The meat: Your chuck roast may be 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 though, a chuck roast is still a good deal.

Since there was just two of us, we had enough leftovers for Beef Pot Pie the next day.

Classic Pot Roast Ingredients:

  • 1 tablespoon of olive oil
  • 3 tablespoons of butter
  • Salt and pepper to taste
  • 3-4 pound boneless chuck roast
  • 1/3 cup of flour
  • 1 large onion cut  in 1/2″ slices
  • 2 cloves of garlic
  • 2 tablespoons of Worcestershire sauce
  • 1 1/2 tablespoons of tomato paste
  • 1 cup of red wine (not sweet)
  • 1 cup of 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 
  • Optional: 2 tablespoons corn starch for gravy

Instructions:

Tip: Let the roast sit on the counter about 1/2 hour 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 (and I mean generous) seasoning of salt and pepper on all sides, pressing the salt and pepper into the meat with your fingers. Next dredge the roast in flour, shaking off any excess.

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 then remove it from the pot. When the meat is finished searing, you’ll have dark brown coloring. There may also be stray dogs are outside your door. I can’t help that. 

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/

If you’re happy with the braised liquid as it is, dig in and enjoy, but we’re gravy people in this house, so my next step is a quick, utterly fabulous gravy to flow down over all that tender, tasty meat, potatoes and carrots.

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 in some of the cornstarch mixture to the braising liquid whisking constantly then once it’s blended, add a bit more cornstarch mix. Basically it’s a pour, whisk, pour, whisk method until all the corn starch is in the pot and the gravy is thickened.

I always make some biscuits to go with Classic Pot Roast ~ lacking the baking gene, the ones you bang on the counter to open are all my family knows (don’t judge me). When you sit down to eat, you may be thinking thank God summer’s over and I can eat these kind of meals in my fuzzy slippers and comfy pants. Total Comfort.

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

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

Print
Classic Pot Roast
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • salt and pepper to taste
  • 3-4 pound boneless chuck roast
  • 1/3 cup flour
  • 1 large 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
  • Optional: 2 tablespoons corn starch for gravy
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. Next dredge the roast in flour, shaking off any excess.

  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 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. Optional gravy: Bring the braised liquid to a slow simmer then in a small bowl mix a couple of tablespoons of corn starch with about 1/4 cup of water until it’s completely blended. Slowly add the cornstarch to the pot, whisking constantly and cook over low heat until the gravy thickens.