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Classic Pot Roast

This is the kind of meal that makes your house smell incredible for hours and uses cheap cuts of meat to feed a bunch of people. It's basically foolproof - just brown the meat, throw everything in a pot, and let the oven do the work.
prep time:20 minutes
cook time:2 hours 30 minutes
total time:2 hours 50 minutes
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Ingredients

Ingredients (~6-8 servings)

  • 1 beef chuck roast 4 lb, fat trimmed
  • 2 Tbsp kosher salt
  • 3 Tbsp extra-virgin olive oil
  • 1 large onion cut into 1/2-inch-thick slices
  • 8 garlic cloves roughly chopped
  • 1 1/2 tsp freshly cracked black pepper
  • 1 1/2 tsp Italian seasoning
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp brown sugar
  • 3 cups beef stock plus more as needed
  • 1 1/2 cups light red wine such as cabernet sauvignon or pinot noir
  • 6 sprigs fresh thyme
  • 4 large carrots peeled and cut into 2-inch pieces
  • ~1 lb baby potatoes halved
  • Chopped fresh parsley for serving

Instructions

  • Pat beef dry and season with salt.
  • Heat oil in Dutch oven and brown meat on all sides, about 10 minutes.
  • Remove meat and sauté onions, then garlic.
  • Add pepper, Italian seasoning, tomato paste, and brown sugar.
  • Pour in stock and wine, add thyme sprigs and return meat to pot.
  • Cover and bake at 350F for 90 minutes.
  • Add carrots and potatoes, continue cooking 60 minutes until meat is tender.
  • Remove thyme sprigs.
  • Rest meat 5-10 minutes before serving.
  • Garnish with fresh parsley.

Notes

Use chuck roast for best results. Serve with pan juices.
Did you make this recipe?Let me know how you liked it below!