Pot Roast

Name: Pot Roast
Yield: 2 servings
Cuisine: American
Ingredients: 3–4 lb (1.4–1.8 kg) chuck roast or bottom round; 1 large onion, roughly chopped; 4 medium carrots, cut into large chunks; 4 medium potatoes, quartered; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups beef broth; 1 cup dry red wine (optional); Fresh thyme and rosemary sprigs; 2 tablespoons olive oil or vegetable oil; Salt and black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening)

About this dish

Pot roast is a classic American comfort dish of a large, tough cut of beef slowly braised with vegetables in liquid until the meat becomes fork-tender and richly flavored. It is a hearty, one-pot meal long associated with home cooking and Sunday family dinners across the United States.

📍 Find the best Pot Roast near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥩3–4 lb (1.4–1.8 kg) chuck roast or bottom round

🧅1 large onion, roughly chopped

🥕4 medium carrots, cut into large chunks

🥔4 medium potatoes, quartered

🧄4 cloves garlic, minced

🍅2 tablespoons tomato paste

🫙2 cups beef broth

🍷1 cup dry red wine (optional)

🌿Fresh thyme and rosemary sprigs

🫒2 tablespoons olive oil or vegetable oil

🧂Salt and black pepper to taste

🌾2 tablespoons all-purpose flour (optional, for thickening)

Method

Serves 2

Remove the beef from the refrigerator 30 minutes before cooking. Pat it thoroughly dry with paper towels, then season generously on all sides with salt and black pepper.

Preheat your oven to 325°F (165°C). Heat oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove the beef and set aside.

Reduce the heat to medium. Add the onion and garlic to the same pot and cook for 2–3 minutes until softened. Stir in the tomato paste and cook for another minute.

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Add the beef broth and stir to combine.

Return the seared beef to the pot. Nestle the carrots and potatoes around the meat. Add the thyme and rosemary sprigs. The liquid should come about one-third to halfway up the side of the roast.

Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 to 4 hours, turning the roast once halfway through, until the meat is very tender and pulls apart easily with a fork.

Remove the beef and vegetables from the pot and set aside covered with foil to rest. If desired, skim excess fat from the braising liquid, bring it to a simmer on the stovetop, and whisk in flour to thicken into a gravy.

Slice or pull apart the beef and serve alongside the vegetables, spooning the braising liquid or gravy generously over the top.

✓ What Makes it Authentic

Pot roast has deep roots in American home cooking, reflecting a practical tradition of using inexpensive, tough cuts of beef that benefit from long, slow moist-heat cooking. The dish is associated with the broader European braising tradition brought by immigrants, adapted over generations into a staple of American family cooking. It is particularly associated with Sunday dinners and cold-weather meals throughout the country.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🔥 Viral Recipes

How the world's top chefs make this dish

TayBrice

5.6M views

YouTube ↗

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide