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"Tender homemade pot roast with golden baby potatoes, carrots, and pearl onions simmered in rich gravy, topped with fresh thyme."

Pot Roast

Pot Roast Tender, fall-apart chuck roast braised low and slow with carrots, potatoes, and onions in a rich gravy the ultimate comfort food for Sunday dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3–4 pounds Chuck roast _ Pat dry before seasoning
  • To taste — Salt and pepper _ For seasoning roast
  • 2 tablespoon All-purpose flour _ Light dusting for browning
  • 2 tablespoon Vegetable oil _ For searing meat
  • 2 large Yellow onions _ Sliced or chopped
  • 4 medium Carrots _ Cut into chunks
  • 1 ½ pounds Potatoes _ Quartered
  • 2 stalks Celery _ Chopped
  • 4 cloves Garlic _ Minced
  • 2 cups Beef broth _ Low-sodium preferred
  • 1 cup Red wine _ Optional adds depth
  • 2 tablespoon Tomato paste _ For richness
  • 1 tablespoon Worcestershire sauce _ Adds savory depth
  • 3–4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 2 — Bay leaves

Equipment

  • Dutch oven (Heavy pot with tight-fitting lid)
  • Tongs (For flipping roast safely)
  • Sharp knife (For cutting vegetables)
  • Cutting board
  • Measuring cups & spoons (For accurate seasoning & liquids)

Method
 

  1. Pat the chuck roast dry, season generously with salt and pepper, and dust with flour for even browning.
    "Uncooked chuck roast seasoned with salt and pepper in a Dutch oven with pearl onions and broth."
  2. Sear the roast 4–5 minutes per side until golden brown, avoiding movement to create a deep crust.
    "Slow-cooked pot roast in Dutch oven with rosemary and thyme in rich beef broth."
  3. Cook onions in drippings until soft, stir in garlic and tomato paste, then deglaze with wine scraping browned bits.
    "Golden-browned chuck roast seared in Dutch oven with fresh rosemary sprigs and pan drippings."
  4. Return roast to pot, add broth, Worcestershire sauce, and herbs, bring to simmer, then cover tightly for oven braising.
    "Braised beef pot roast with baby potatoes, carrots, and onions in a red Dutch oven, garnished with rosemary and thyme."
  5. Braise 2.5–3 hours until fork tender, add vegetables in last hour, check liquid, and rest before slicing.
    "Juicy pot roast with carrots, onions, and potatoes in a roasting pan while hot gravy is poured over the beef."

Nutrition

Serving: 300gCalories: 480kcalCarbohydrates: 22gProtein: 38gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 120mgSodium: 720mgPotassium: 1100mgFiber: 4gSugar: 6gVitamin A: 6500IUVitamin C: 18mgCalcium: 65mgIron: 6mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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