Classic Pot Roast Recipe
This is a classic pot roast recipe that's made in a dutch oven and flavored with onion soup mix (plus some extra ingredients for a rich and nuanced flavor, of course!). We love serving our pot roast with mashed potatoes or buttered egg noodles.
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Makes: 6 - 8 servings
Ingredients
- 3.5 - 4 lb beef chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 leek (white and light green parts only), chopped
- 1 large yellow onion, chopped
- 4-5 large carrots, peeled and chopped
- 1 1/2 lbs baby yellow potatoes
- 6 garlic cloves, sliced
- 2 1/2 cups beef stock or broth
- 1 cup bold red wine
- 2 tablespoons dijon mustard
- 2 (two) 1-ounce packets onion soup mix
- 1 tablespoon Worcestershire sauce
- 3-4 thyme sprigs
- 2 bay leaves
- slurry, optional (2 teaspoons cornstarch mixed with 1/4 cup water)
- kosher salt
- freshly cracked pepper
Instructions
- Prep: 20-30 minutes before you’d like to begin preparing your pot roast, transfer the beef chuck roast from the refrigerator to the kitchen counter, allow it to come to room temperature for even searing. Pat dry with a paper towel and season liberally all over with kosher salt and freshly cracked pepper.
- Preheat an oven to 350 F.
- Sear: Dust the roast all over with flour. Heat the oil in a large (6-7 qt dutch oven) over medium-high heat on the stove. Once the oil in the pot is hot, carefully add in the seasoned dredged roast. Cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Transfer the browned chuck roast to a plate & set aside.
- Mix the braising liquid: In a large measuring cup whisk together the beef broth, wine, dijon, soup mix, and Worcestershire until smooth.
- Assemble: To the same pot used to brown the chuck roast, add in the baby potatoes, carrots, yellow onions, garlic, and leek. Use a wooden spoon to push the vegetables to the sides of the pot, then nestle the browned chuck roast in the center. Pour in the braising liquid (make sure to get all the dried spices in the bottom!) and bring to a simmer.
- Braise: Cover the Dutch oven & carefully transfer the pot roast to the preheated oven to braise for 3 – 3 1/2 hours, until the chuck roast is fork-tender. If the roast is still tough, it just needs more time. The meat should shred easily with a fork. Remove from the oven and leave covered for 20 minutes.
- Make the gravy: (Optional) Remove the roast and veggies from the pot and transfer to a serving plate. Place the Dutch oven back on the stovetop over medium heat. Mix together the cornstarch slurry and pour into the liquid that remains in the pot. Bring to a simmer for 4-5 minutes, while whisking, until thick. Pour over the roast and veggies or serve on the side.
Notes
Alternate Cooking Methods for Classic Pot Roast
I love taking my time braising in the oven, but that’s not always feasible with time constraints. Here are some other methods for cooking up this Classic Pot Roast.
Slow Cooker – Use another pan or pot to sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the chuck roast is seared, add it to the slow cooker and pour the braising liquid over the top. Add the veggies and fresh herbs. Cover and cook on high for 4-5 hours, or low for 7-8 hours.
Stovetop - Instead of transferring the Dutch oven pot roast to the oven, leave it to braise over medium-low heat on the stovetop. It will take a similar amount of time, but leaves your oven free if you need to do any other cooking!
Instant Pot or Pressure Cooker – Follow the recipe as written, using the saute function on your instant pot. Let the pan get nice and hot before searing the beef using the ‘high’ setting for saute. Add the broth mixture, veggies, and herbs to the pot. Set the Instant Pot to ‘pressure cook’ for 65 minutes, with natural release for 10 minutes, then switch to manual release. This is my least favorite method, as the pressure cooking sacrifices some flavor.
