Introduction – Classic Pot Roast
Classic Pot Roast is the ultimate comfort food — a timeless, hearty dish that fills your kitchen with mouthwatering aromas and brings everyone to the table.
This one-pot meal features tender, slow-braised chuck roast nestled among buttery potatoes and sweet carrots, all simmered in a rich red wine and beef broth gravy.
It’s a dish rooted in tradition, often passed down through generations, and perfect for Sunday dinners, cozy gatherings, or whenever you crave something deeply satisfying.
Whether you’re a seasoned home cook or trying this for the first time, this recipe is simple, nourishing, and always a crowd-pleaser.
Ingredients:
°3 pounds roasted chuck, shoulder cut
° salt and black pepper to taste
° 2 tablespoons of olive oil
° 1 chopped onion
°3 garlic cloves, crushed or pressed
° 1 tablespoon of tomato paste
° 2 tablespoons all-purpose flour and cassava flour
°1/2 cup red wine
°2 cups beef broth
°2 lbs small yellow potatoes
°1 pound carrots, chopped
°2 bay leaves
° fresh parsley or cilantro
° fresh thyme
Preparation:
Start by sprinkling meat with salt & pepper on all sides.
Heat the oil in a Dutch oven or saucepan. To lock in moisture and flavor, brown on all sides [about 15 minutes]. Place it on a plate to cool.
Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes].
Then add tomato paste, then flour. The flour will absorb all the oil/moisture at this point.
Add the wine, whisk, and let it reduce for 1-2 minutes. Add the beef broth, bay leaves, and a few sprigs of fresh thyme.
Reintroduce the beef into the pot. Carrots and potatoes should be placed around the steak in the soup.
Cook for 2 1/2 to 3 hours at 350°F, covered.
How to Store Classic Pot Roast
Proper storage ensures your pot roast stays flavorful and safe to eat for days. Here’s how:
Refrigerator:
Cool completely before storing.
Transfer the meat, vegetables, and gravy into an airtight container.
Store in the fridge for up to 4 days.
Freezer:
For longer storage, place cooled pot roast (with or without vegetables) in a freezer-safe container or heavy-duty freezer bags.
Freeze for up to 3 months.
To prevent freezer burn, try to remove as much air as possible from the container or bag.
Reheating Tips:
Stovetop: Place roast and gravy in a pot over medium-low heat. Add a splash of broth or water to loosen the sauce if needed. Heat until warmed through.
Microwave: Reheat in a microwave-safe dish in 1–2 minute intervals, stirring between each.
Oven: Cover with foil and warm at 300°F (150°C) until heated through (about 20–30 minutes).
Tip: The flavor actually improves the next day, making leftovers just as satisfying — if not better!
Variations and Tips – Classic Pot Roast
Recipe Variations:
Slow Cooker Version:
Brown the meat and sauté the aromatics in a pan, then transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 4–5 hours.
Add Mushrooms:
Toss in 1–2 cups of cremini or button mushrooms during the last hour of cooking for an earthy, umami boost.
Use Different Root Veggies:
Swap potatoes or carrots for parsnips, turnips, rutabagas, or sweet potatoes for a twist on the classic.
No Wine?
Replace the red wine with extra beef broth, or use a splash of balsamic vinegar or Worcestershire sauce for depth.
Gravy-Style Sauce:
After cooking, remove the roast and veggies, and simmer the liquid to reduce. Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if you want a thicker gravy.
Helpful Tips:
Brown the Meat Well:
Searing the roast on all sides locks in flavor and helps develop a rich, flavorful base for the sauce.
Use a Heavy Pot with a Lid:
A Dutch oven works best for even cooking and moisture retention.
Cut Veggies Evenly:
This ensures the potatoes and carrots cook at the same rate and don’t become mushy.
Let It Rest:
After cooking, let the roast sit for 10–15 minutes before slicing. This helps the juices redistribute into the meat.
Leftover Magic:
Use leftovers in sandwiches, shredded beef tacos, or turn them into a pot roast shepherd’s pie.
Nutritional Information (Per Serving):
Calories: ~480 kcal
Protein: ~35 g
Total Fat: ~25 g
Saturated Fat: ~8 g
Carbohydrates: ~28 g
Fiber: ~4 g
Sugars: ~4 g
Cholesterol: ~105 mg
Sodium: ~600 mg (varies with broth and seasoning)
Potassium: ~1,050 mg
Iron: ~4 mg (about 22% DV)
Vitamin A: ~120% DV (mainly from carrots)
Vitamin C: ~20% DV
Note: These values are approximate and may vary depending on exact ingredient brands, portion sizes, and substitutions (e.g., cassava flour vs. wheat flour, broth used, or wine type).
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