Cooking a classic pot roast is like wrapping your family in a warm, hearty hug. There’s something uniquely comforting about this dish, particularly as it fills your home with rich, savory aromas that beckon everyone to the dinner table. Personally, I cherish making pot roast on chilly Sundays, letting it bubble away in the oven while I tackle weekend projects. The best part? It’s a one-pot wonder, yielding tender beef and perfectly cooked vegetables, making clean-up a breeze.

Why you’ll love this dish

What truly makes this classic pot roast recipe stand out are its rich flavors and comforting nature. It’s the perfect meal for a cozy family dinner or even a special holiday gathering. You can stretch it into leftover lunches, turning Sunday’s hearty feast into Monday’s comforting delight. Plus, cooking pot roast at home allows you to control the ingredients and flavors, ensuring it’s as wholesome as it is delicious. This dish is also an excellent way to use tougher cuts of meat, which, when slow-cooked, become incredibly tender and flavorful.

“This pot roast recipe transformed my Sunday dinners! The meat was so tender, and the gravy was perfect for drizzling over mashed potatoes. I can’t recommend it enough!” – Satisfied Home Cook

The cooking process explained

Making a classic pot roast is a straightforward experience, perfect for both novice cooks and seasoned chefs. Start by searing the meat to lock in flavors, then build a rich, aromatic base with onions and garlic. After that, deglaze with red wine and simmer with beef stock and herbs, allowing all the ingredients to meld beautifully during a long bake in the oven. The result is a delicious meal that takes some time but requires minimal active engagement—just enough to sip on a glass of wine while it simmers away.

What you’ll need

To whip up this classic pot roast, gather the following ingredients:

• 4-5 lb beef chuck roast
• 4 tsp coarse salt
• 1 1/2 tsp freshly ground black pepper
• 1 Tbsp light olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 3 Tbsp tomato paste
• 1 cup dry red wine
• 6 cups beef stock
• 5-6 whole carrots, peeled and cut into chunks
• 2 bay leaves
• 6 sprigs fresh thyme (or 1 tsp dried thyme)
• 1/2 cup coarsely chopped fresh parsley
• 2 Tbsp cornstarch or flour (for thickening the gravy)

*You can substitute the red wine with extra beef stock if you prefer a non-alcoholic version, and feel free to mix in other root vegetables like potatoes or parsnips for added flavor.