Classic Beef Pot Roast

★ 3.8 · Medium

A budget-friendly chuck roast braised low and slow with carrots, potatoes, and onions until it falls apart with a fork -- the ultimate cozy Sunday dinner.

20 minPrep Time

210 minCook Time

230 minTotal Time

6 servingsYield

Why You'll Love This

Fall-apart tender chuck roast in one pot
Vegetables cook right in the flavorful braising liquid
Classic comfort food for a Sunday dinner

Ingredients

3.5 lbchuck roast
2 teaspoonskosher salt
1 teaspoonblack pepper
3 tablespoonsvegetable oil
1large yellow onion, quartered
4 clovesgarlic, minced
3 cupsbeef broth
2 tablespoonstomato paste
1 tablespoonWorcestershire sauce
1 lbcarrots, peeled and cut into 2-inch chunks
1.5 lbsmall potatoes, halved
2bay leaves
4 sprigsfresh thyme

Nutrition (estimated per serving)

520Calories

44gProtein

26gFat

28gCarbs

4gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 300F.
Pat the chuck roast dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat 3 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering.
Sear the roast 4 to 5 minutes per side until deeply browned on all sides; transfer to a plate.
Add the quartered onion to the pot and cook 3 minutes, then add minced garlic and cook 30 seconds until fragrant.
Stir in 2 tablespoons tomato paste and cook 1 minute, then add 3 cups beef broth and 1 tablespoon Worcestershire sauce, scraping up browned bits from the bottom.
Return the roast to the pot, add bay leaves and thyme sprigs, and bring to a simmer on the stovetop.
Cover and transfer to the 300F oven; braise for 2.5 hours.
Add the carrots and potatoes around the roast, cover, and continue braising 45 minutes to 1 hour, until the roast is fork-tender and shreds easily and internal temperature reads at least 203F.
Remove bay leaves, transfer roast and vegetables to a platter, and tent with foil.
Skim excess fat from the braising liquid and spoon over the roast before serving.
Do not rush the braise; pulling the roast before it reaches 200F or higher will leave it tough and chewy rather than fork-tender.

Tips

Chuck roast needs to cook well past medium doneness, to at least 200F, for the connective tissue to break down into gelatin and become tender.
Searing the meat thoroughly before braising builds a deep, savory base flavor for the gravy.