Classic Pot Roast

Directions

1. Preheat the oven: Set your oven to 300°F (150°C).
2. Season the roast: Rub the beef with salt and pepper on all sides.
3. Sear the roast: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until nicely browned, about 4 minutes per side. Add more oil if needed.
4. Add aromatics and liquids: Arrange chopped onions around the roast. Combine red wine, beef broth, rosemary, thyme, and garlic. Pour the mixture over the roast and add the bay leaf.
5. Simmer and bake: Bring the broth just to a simmer on the stovetop over medium-high heat. Cover the Dutch oven and transfer to the oven. Bake for 2 hours.
6. Add vegetables: Add baby potatoes, carrots, and celery. Continue baking for another 2 hours (for a 4 lb roast) or until the meat and potatoes are fork-tender.
7. Finish the roast: Discard the bay leaf. Pull the beef into large chunks with a fork or slice into thick pieces. Serve hot with pan juices.

Optional Gravy

1. Remove beef and vegetables from the pot and set aside on a plate. Add extra broth if needed.
2. Bring the remaining liquid to a boil over medium heat.
3. Mix 2 tbsp cornstarch with 2 tbsp cold water until smooth. Whisk the mixture into the boiling broth a little at a time until thickened.
4. Season with salt and pepper to taste. Serve over beef and vegetables.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 4–4½ hours
• Total Time: 4 hours 20 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Wine-free option: Substitute red wine with an additional 1 cup beef broth or grape juice.
• Herb twist: Add fresh thyme, rosemary, or a few sage leaves for extra aroma.
• Vegetable swap: Use parsnips, turnips, or sweet potatoes for a seasonal variation.
• Slow cooker method: Sear the roast on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

Serving Suggestions