Classic Pot Roast is the ULTIMATE in comfort food! It’s a one pot meal that never goes out of style!
Do you know the old saying “the way to a man’s heart is through his stomach”?
No truer words were ever spoken at our house.
And if it’s a dish Tom grew up on, even better.
Tom’s love for pot roast may even rival his love for me.
Well, not really, but you get the point.
The love is REAL.
I mean, how could you not love juicy, succulent chuck roast cooked low and slow with onions, carrots, celery and baby Yukon Gold potatoes?
It’s a one pot meal that satisfies the heartiest of appetites.
The ingredients I use for my recipe are the classic ingredients, a chuck roast, veggies, a little red wine, beef broth, garlic and fresh thyme.
The only thing I change up is instead of sprinkling the roast with just a bit of salt and pepper before searing, I use Montreal Steak Seasoning for some extra zip.
This is one melt-in-your-mouth meal that couldn’t be simpler to pull together. It’s comfort food done right guys. Enjoy!
A Few Cook’s Notes for Classic Pot Roast
I like to sprinkle my chuck roast with Montreal Steak Seasoning for extra zip instead of just salt and pepper before I sear it. You can opt to just use salt and pepper if you’d prefer.
I use Yukon Gold potatoes, but you could also use red potatoes. If the potatoes are very small you can keep them whole instead of cutting them in half.
I use red cooking wine for the recipe, but you could also use a Pinot Noir.
- 3-4 lb. boneless beef chuck roast
- 2-3 Tbsp. Montreal Steak Seasoning
- 2 Tbsp. olive oil
- 1 large yellow onion, halved and then cut into 1-inch pieces
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves
- 1 bay leaf
- 1/2 cup red cooking wine
- 2 cups reduced sodium beef broth
- 3 celery ribs, cut into 2-inch pieces
- 6 medium carrots, cut into 2-inch pieces
- 6-8 small Yukon Gold potatoes, whole if they're small, halved if they're larger
- 3 Tbsp. all-purpose flour
- Preheat oven to 300 degrees.
- Pat the roast dry with a paper towel. Season both sides evenly with the Montreal Steak Seasoning. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the meat on all sides. Remove the meat from the pan to a plate. Set aside.
- Add the onions, salt and pepper to the pan and cook over medium heat until tender, about 7-8 minutes. Add the garlic, thyme leaves and bay leaf and continue to cook for one more minute.
- Add the red wine and cook, stirring up any brown bits from the bottom of the pan. Return the roast to the pan and any accumulated juices from the plate. Add the beef broth, then add the celery, carrots and potatoes to the pan, arranging around the roast.
- Bake, covered until the meat is fork tender, about 2-2 1/2 hours.
- Remove the roast and vegetables from the pan to a plate. Keep warm. Discard the bay leaf from the pan and skim off any fat. Bring the juices to a boil, then reduce the heat and simmer for 5 minutes to reduce just slightly.
- Remove a few spoonfuls of the liquid to a small bowl. Whisk in the 3 tablespoons of flour until smooth. Add the flour mixture to the liquid in the pan and whisk until thickened.
- Drizzle desired amount of gravy over sliced pot roast. Serve remaining gravy on the side.