This Classic Beef Pot Roast is slow cooked in the oven with onions, carrots, potatoes and a bit of red wine.
I don’t know about you, but I’ve been seriously craving comfort food lately. (This may have something to do with the fact that the thermometer outside is currently reading 6°.) For me, one of the ultimate comfort foods is a Classic Beef Pot Roast. It’s easy to make, smells wonderful while it’s cooking, and tastes delicious. Sounds like a win-win-win to me! One of my favorite things to do on a cold, Sunday afternoon in the winter is throw this Classic Beef Pot Roast into the oven and then play board games or watch movies/sports all afternoon. (On a completely random note, my wife and I have been playing Ticket to Ride lately…great board game for 2-5 people.) Either way, after smelling the pot roast cook all afternoon, I usually can’t wait for dinner!
One of the keys to making a delicious pot roast at home is searing the meat and vegetables. Searing simply involves cooking the roast and veggies over high heat for just a couple of minutes per side. When I was younger, I never understood the purpose of searing meat before cooking it. Searing doesn’t cook the meat fully…so why waste the time? Oh, how wrong I was back then! Searing caramelizes the edges of the roast and the vegetables which then locks in the juices and flavors. This simple step will absolutely pay you back with delicious flavors later…so don’t skip it!
This Classic Beef Pot Roast is an extremely versatile recipe as you can use all sorts of different veggies with it. This time I went with potatoes, onions and carrots, but I’ve also used a whole assortment of winter root vegetables in the past, too. If you choose to add potatoes, here’s a key tip that I’ve learned: put the potatoes on top of the roast rather than around it. If the potatoes sit in the liquid around the roast, they’ll almost certainly turn mealy. However, when the potatoes sit up on top of the roast, they’ll be soft without being overcooked…and they’ll have soaked up loads of flavor from the roast itself. In fact, I think I could make an entire meal out of just the vegetables around the pot roast!
Classic Beef Pot Roast
- 2 Tbsp vegetable oil
- 3 medium white onions peeled and halved
- 6 carrots washed and cut into 2" pieces
- 4 pound boneless beef chuck roast
- kosher salt
- black pepper
- 1 cup red wine
- 10 oz. beef consomme or beef broth
- 2-3 large sprigs of fresh rosemary or thyme optional
- 6 medium potatoes peeled
- Place a Dutch oven over high heat and add 2 Tbsp of vegetable oil. Sear the onions and carrots for 2-3 minutes. Flip onions and carrots over and sear for another 2-3 minutes over high heat. Remove onions and carrots and set aside.
- Liberally season all sides of the roast with the salt and pepper. Add 1 more Tbsp of vegetable oil to the pot (if needed) and sear the roast for 2-3 minutes per side. Remove roast from pot and set aside.
- Reduce heat to medium and add red wine to pot. Scrape the bottom of the pot with a wooden spoon to release the browned bits on the bottom of the pot.
- Add beef consomme and place roast in the center of the pot. (If necessary, add more beef consomme or red wine until the liquid reaches approximately half-way up the side of the roast.)
- Place the onions and carrots around the outside of the roast, and place the potatoes on top of the roast.
- Place a lid on the Dutch oven and cook in oven at 275°F for 4 hours, or until the roast pulls apart easily with a fork.