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Classic Pot Roast
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Classic Pot Roast

Classic Pot Roast is the ULTIMATE in comfort food! It's a one pot meal that never goes out of style!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner, Main Dish
Cuisine: American
Keyword: Comfort Food
Servings: 6 servings
Calories: 655kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 655kcal | Carbohydrates: 40g | Protein: 51g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 713mg | Potassium: 1934mg | Fiber: 7g | Sugar: 4g | Vitamin A: 10475IU | Vitamin C: 29.9mg | Calcium: 179mg | Iron: 13.1mg