This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Recipe Summary

prep:
20 mins
cook:
5 hrs 35 mins
additional:
10 mins
total:
6 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.

  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.

  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.

  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.

  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts

567 calories; protein 35.9g 72% DV; carbohydrates 30.3g 10% DV; fat 32.8g 51% DV; cholesterol 120.3mg 40% DV; sodium 450.7mg 18% DV. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2020
This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also sometimes use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made. I have also made this recipe in a pressure cooker that cuts down on the cooking time. The only difference is that the meat is pressure cooked for about 45 minutes, do a quick release of the pressure, add the veggies, pressure cook for an additional 15 minutes, and quick release the pressure. Remove the roast and veggies and cover with aluminum foil to keep warm. Strain the remaining liquid into a fat separator, wait for the fats to raise to the top, and put the liquids and strained onions back into the pressure cooker to make the gravy. Mix 1/4 cup water and a couple tablespoons of corn starch and add to the liquids for thickening. By using a pressure cooker, the roa Read More
(64)

Most helpful critical review

Rating: 3 stars
10/02/2013
I don't have anything against this recipe I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious! Read More
(1)
140 Ratings
  • 5 star values: 117
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2020
This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also sometimes use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made. I have also made this recipe in a pressure cooker that cuts down on the cooking time. The only difference is that the meat is pressure cooked for about 45 minutes, do a quick release of the pressure, add the veggies, pressure cook for an additional 15 minutes, and quick release the pressure. Remove the roast and veggies and cover with aluminum foil to keep warm. Strain the remaining liquid into a fat separator, wait for the fats to raise to the top, and put the liquids and strained onions back into the pressure cooker to make the gravy. Mix 1/4 cup water and a couple tablespoons of corn starch and add to the liquids for thickening. By using a pressure cooker, the roa Read More
(64)
Rating: 5 stars
03/21/2013
I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I tasted the broth on the stove top before putting it in the crock pot I knew I had hit a home run with this recipe. It is a good thing that I took the picture before dinner because there was no left over meat and veggies. I will be freezing the left over broth and using it for french onion soup. Thank you for the recipe. Read More
(57)
Rating: 5 stars
01/26/2014
Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sugar) and sour (vinegar) components. In my case I used apple cider vinegar which I feel worked very well. (To me red wine vinegar may be a little too sharp) A deft hand is needed with the sweet and sour flavors, however, more is NOT better. Don't over-do the spices either. I didn't use celery at all. Also didn't fuss with adding spices and mushrooms at the end, I added it all in the beginning. I also worked in some "Demi-Glace Gold" to boost the beefy flavor, Yum! My family was overwhelmed with good flavor. This is a keeper. ~~Donald. Read More
(19)
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Rating: 5 stars
08/26/2014
Delicious! I converted this to a crockpot. I seared the beef in bacon grease then put in a slow cooker and topped with everything else and just omitted the corn starch step. Used sweet potatoes in place of white. LOVE IT!! Read More
(6)
Rating: 5 stars
04/12/2015
This is one of the best pot roasts I have made. Very tender with great flavor. I used wine instead of vinegar as the recipe author suggested in her review. I also added peas instead of potatoes since I serve always serve pot roast with mashed potatoes. The herbs and wine really enhance the flavor. Read More
(6)
Rating: 5 stars
09/08/2015
I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular ones. Also I didn't drain them; I put them in juice and all. I don't know if that made a difference with the gravy at the end. I thought it was a little runny but it was a nice addition to the roast. I also cooked the potatoes for 45 minutes not 30 minutes as the recipe suggested. I was glad I did because anything less than 45 minutes and the potatoes wouldn't have been fully cooked. Read More
(5)
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Rating: 5 stars
12/31/2015
I used a little red wine instead of vinegar and it tasted great. The only think I would do differently next time is skim some fat off. Maybe that was implied or I missed it. Read More
(4)
Rating: 5 stars
04/02/2015
I used brewed coffee instead of water and the beef bullion slow roasted...delicious... Read More
(4)
Rating: 5 stars
03/23/2015
This was my first pot roast and i made a few changes because of what i had on hand...it was delicious! I used Montreal steak seasoning on the meat tomato sauce real tomatoes and chicken stock and it turned out more like a stew. i didn't use the cornstarch or mushrooms because i didn't have either. the meat fell apart after 3 hours and i put it on the stove and added the potatoes and carrots. the flavor is delicious! Read More
(3)
Rating: 3 stars
10/02/2013
I don't have anything against this recipe I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious! Read More
(1)