Stupid-Easy Recipe for Classic Pot Roast (#1 Top-Rated)


Traditional, fall-apart-tender pot roast is easy to make in your home oven.

Satisfy your sweet tooth with this easy-to-make recipe for Classic Pot Roast.

1. Info for Classic Pot Roast

  • Cook Time: 4 hr 12 min
  • Total Time: 4 hr 12 min
  • Servings: 4
  • Calories: 878.17 kcal

2. Ingredients for Classic Pot Roast

  • 1 medium yellow onion
  • 3 medium carrots
  • 6 cloves garlic
  • 3 Tbsp. olive oil (divided)
  • 1 boneless beef chuck roast (4 lb.)
  • 2 Tbsp. salt
  • 1 tsp. black pepper
  • extra-virgin olive oil
  • 4-6 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 1 cup red wine
  • 2 cups beef broth

3. Directions:

3.1 Preheat

Preheat the oven to 275°F.

3.2 Prep

Cut the onion into 1-inch thick wedges. Chop the carrots into 1-inch pieces. Remove the garlic cloves from their skins and smash with the back of a knife.

3.3 Stove

Set a large Dutch oven or oven-safe pot over high heat and add olive oil.

3.4 Prep

Pat the beef dry with paper towels, transfer to a large plate, and coat on all sides with salt and black pepper.

3.5 Stove

Place the beef in the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.

3.6 Prep

Remove the beef from the pot and transfer to a large plate.

3.7 Stove

Turn the heat down to medium-high. If the pot seems too dry, add the additiononal olive oil. Place the onions, carrots, and garlic in the pot and cook, stirring occasionally, until lightly browned, 3-4 minutes.

Slowly pour the red wine into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the beef broth over the meat.

3.8 Prep

Cover the pot and remove from the heat.

3.9 Oven

Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.

3.10 Check

Check to see that pot roast is done. Remove from oven or add time as needed.

3.11 Serve

Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the carrots from the pot, and arrange over the pot roast. Serve immediately.


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