Classic American Pot Roast

Name: Classic American Pot Roast
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 kg (3-4 lbs) Boneless beef chuck roast; 2 tbsp Olive oil; 1 large Yellow onion, roughly chopped; 4 medium Carrots, peeled and cut into large chunks; 4 medium Potatoes, peeled and cut into large chunks; 4 cloves Garlic, minced; 2 tbsp Tomato paste; 720 ml (3 cups) Beef broth; 1 tsp Dried thyme; 1 Bay leaf; to taste Salt; to taste Black pepper; 2 tbsp Cornstarch (optional, for thickening gravy); 2 tbsp Cold water (optional, for thickening gravy); for garnish Fresh parsley, chopped

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There’s nothing quite like the comforting aroma and melt-in-your-mouth tenderness of a Classic American Pot Roast, especially as winter gives way to spring. A robust chuck roast is seared to perfection, then slow-cooked with hearty root vegetables like carrots, potatoes, and onions in a savory beef broth. This one-pot wonder results in incredibly flavorful meat and vegetables, coated in a luscious gravy, making it an ideal Sunday dinner or special family meal.

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Prep Time20 min

Cook Time210 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch oven or oven-safe potLarge serving platter

Instructions

1
Sear the beef: Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove roast from the pot and set aside.
2
Sauté aromatics: Add the chopped onion, carrots, and potatoes to the same pot. Cook for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
3
Deglaze and add liquid: Pour in the beef broth, scraping the bottom of the pot to loosen any remaining flavorful bits. Add dried thyme and the bay leaf. Return the seared beef roast to the pot, ensuring it's partially submerged in the liquid.
4
Slow cook the pot roast: Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven. Bake for 3-4 hours, or until the beef is fork-tender and easily pulls apart. Check periodically to ensure liquid levels are adequate; add more broth if needed.
5
Thicken gravy (optional) and serve: Carefully remove the pot roast from the oven. Transfer the beef and vegetables to a serving platter. If desired, remove the bay leaf from the cooking liquid. For a thicker gravy, whisk together cornstarch and cold water in a small bowl to create a slurry. Bring the cooking liquid to a simmer on the stovetop and slowly whisk in the cornstarch slurry until the gravy thickens to your desired consistency. Season with additional salt and pepper if needed. Ladle the gravy over the pot roast and vegetables, garnish with fresh parsley, and serve warm.

Nutrition

Calories650 kcal

Protein55g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I cook this in a slow cooker?

Yes! After searing the beef and sautéing the aromatics (Steps 1 & 2), transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender. You can still thicken the gravy on the stovetop at the end if desired.

What cut of beef is best for pot roast?

Chuck roast (also known as chuck eye roast, chuck roll, or shoulder roast) is ideal for pot roast due to its marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender and flavorful meat.

How can I prevent the pot roast from drying out?

Ensure your pot is tightly covered during cooking to trap moisture. Also, make sure there's enough liquid (beef broth) to partially submerge the roast. Low and slow cooking methods are key to breaking down tough cuts without drying them out.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.