Entrée: United States – Classic American Pot Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–4 lb (1.4–1.8 kg) chuck roast
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) vegetable oil
2 onions, quartered
4 carrots, cut into large pieces
3 celery stalks, cut into large pieces
4 cloves garlic, smashed
2 cups (480 ml) beef broth
1 cup (240 ml) dry red wine (optional)
2 tbsp (30 ml) tomato paste
2 bay leaves
2–3 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
1 lb (450 g) baby potatoes (optional)

Show original ingredient measurements

3–4 lb (1.4–1.8 kg) chuck roast
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) vegetable oil
2 onions, quartered
4 carrots, cut into large pieces
3 celery stalks, cut into large pieces
4 cloves garlic, smashed
2 cups (480 ml) beef broth
1 cup (240 ml) dry red wine (optional)
2 tbsp (30 ml) tomato paste
2 bay leaves
2–3 sprigs fresh thyme or 1 tsp dried thyme
1 lb (450 g) baby potatoes (optional)

Instructions

1. Preheat oven to 325°F (160°C). Season roast generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat and brown the roast on all sides; transfer to a plate.
3. Add onions, carrots, and celery to pot and cook until beginning to brown; add garlic and tomato paste and cook 1 minute.
4. Deglaze with red wine, scraping up browned bits, then add beef broth, bay leaves, and thyme.
5. Return roast to pot, add potatoes if using, bring to a simmer, cover, and transfer to oven.
6. Braise 2½–3½ hours until fork-tender. Remove roast and vegetables, skim fat, and reduce braising liquid on stovetop to make gravy if desired.
7. Slice or shred roast against the grain and serve with vegetables and gravy.