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Classic Pot Roast

Pot roast shown in a large green dutch oven topped with fresh parsley and served with baby potatoes and carrots
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  2 hrs 50 min

Ingredients

  • 1 (4-pound) beef chuck roast, fat trimmed
  • 1 ½ tablespoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into ½-inch-thick slices
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 cups beef stock, plus more as needed
  • 1 cup light red wine, such as cabernet sauvignon or pinot noir
  • 4 sprigs fresh thyme
  • 3 large carrots, peeled and cut into 2-inch pieces
  • ¾ pound baby potatoes, halved
  • Chopped fresh parsley for serving

Method

  1. Preheat the oven to 350°F with a rack in the lower third of the oven. 
  2. Pat the beef dry and season all over with the salt.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate. 
  4. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown too quickly, add ¼ cup beef stock and scrape the browned bits. 
  5. Add the pepper, Italian seasoning, tomato paste and brown sugar and stir to incorporate. Stir in the stock, wine, and thyme. Return the meat to the pot along with any collected juices. Cook on medium until the liquid reduces slightly, about 5 minutes. Cover the pot and transfer it to the oven.
  6. Cook the roast for 90 minutes. Remove the pot from the oven, add the carrots and potatoes, and continue roasting until the meat is very tender and shreds easily with a fork, about 60 minutes longer. 
  7. Discard thyme leaves and serve topped with fresh parsley.

Notes

Slow Cooker

  1. Pat the meat completely dry. Season all over with the salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 8-10 minutes total. Transfer the meat to the slow cooker pot.
  3. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown, add a splash of broth.
  4. Pour in 1 cup of red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, and 2 cups of the broth. 
  5. Arrange the carrots, potatoes, and thyme around the meat in the slow cooker pot. Pour the sauce over the top. Cover and cook on high for 6 hours or on low for 8 to 9 hours. 
  6. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot. 

*Note: For firmer carrots and potatoes, add half way through cooking time. 

 

Instant Pot 

  1. Pat the meat completely dry, and if necessary to fit in your Instant Pot, cut it into two pieces. Season all over with the salt. Using the saute function, heat the oil in the Instant Pot. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes total. Transfer the meat to a plate. 
  2. Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. 
  3. Pour in ½ cup of the red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, 1½ cups of the broth, the Italian seasoning, and black pepper. Return the meat to the pot along with any collected juices. Add the thyme. 
  4. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 1 hour. Allow the pressure to release, remove the lid, and add the carrots and potatoes. Lock the lid again and cook on high  pressure for 10 more minutes. Allow the pressure to release naturally for 30 minutes, then quick release if needed.
  5. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot.