The Best Classic Pot Roast Recipe
Tender, juicy pot roast braised low and slow with a savory gravy. A comforting classic with tips for perfect results every time!
Ingredients
- 3-5 lb chuck roast or steaks
- Kosher salt 1 tsp/lb of beef
- 2 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Dried Thyme
- 1 tsp Italian seasoning
- 1 onion sliced
- 4 large cloves garlic chopped
- 5 oz baby carrots about 10, or 3 large chopped
- 1 cup red wine
- 2 tbsp soy sauce or Worcestershire sauce
- 2 tbsp tomato paste
- 4 cups water
- 2 Knorr beef bouillon cubes
- 2-3 tbsp flour
- Bundle of thyme and bay leaf optional
Instructions
- Season beef on all sides with all seasonings, reserving the fresh thyme and bayleaf for later.
- Heat a dutch oven over medium-high, add 2 tbsp of grapeseed oil. Once it starts to shimmer, add seasoned beef and sear on all sides to form a brown crust. Remove from pan and set aside.
- Saute onions in the juices of the seared meat, only adding oil if needed until just softened, about 5 mins. Add garlic and tomato paste and cook an additional 3 mins.
- To the pan, add wine, soy sauce and balsamic vinegar. Allow to reduce by half, scraping the brown bits from the bottom of the pan.
- Crumble bouillon cubes into the pan and add water. Lightly flour each side of the chuck roast and return to the pot and add baby carrots. Top with bay leaf and thyme bundle and place lid on top, leaving it slightly cracked to allow sauce to reduce as it cooks.
- Cook for 3-4 hours flipping the beef half way through the cook. Or until desired tenderness is achieved.
- Sauce will reduce down to a rich gravy. If a thicker gravy is desired, add a cornstarch slurry to the juice and cook on stove top until thickened.
- Allow meat to cool for 10-15 mins before pulling apart. Serve over mashed potatoes or polenta and Enjoy!