Classic Pot Roast

Classic Pot Roast - an inexpensive comfort meal made of tender beef in a rich meaty glaze, surrounded by carrots, potatoes and onions that have soaked up all the delicious gravy. Pot roast is truly the one-pot wonder of the cooking world.

Course Main Course

Cuisine American

Keyword Classic Pot Roast

Prep Time 10

Cook Time 3 30

Servings

Calories 628kcal

Author Cathy Pollak

Ingredients

1/4 cup all-purpose flour
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/4 cup vegetable oil, divided
1 4-5 lb beef chuck roast
2 med onions, sliced
4 cloves garlic, minced or pressed
1 cup dry red wine
3 stalks celery, peeled and quartered
5 carrots peeled and quartered
18 oz beef broth
1 bag (24 oz) baby potatoes
salt and pepper to taste

Instructions

On a large plate, whisk together flour, salt, pepper, garlic powder, and onion powder. Dip your pot roast into the flour mixture, making sure to coat all sides.
In a large Dutch oven or heavy-bottomed pot (6-7 quart), heat 2 tablespoons oil over medium heat, until pan is smoking.
Place roast into the hot pan and sear each side until browned.
Remove pot roast from the pan. Stir in remaining oil and add in onions and celery. Cook until the onions have softened. Add in the garlic and cook for an additional 30 seconds.
Pour in red wine to deglaze the pan, use a wooden spoon to scrape brown bits from the bottom of the pan.
Add meat back into the pan and top that with carrots and beef broth.
Cover pot and reduce heat to medium-low; cook for 1 hour.
Add potatoes to the pot; cover and continue simmering until the beef is tender, about another 1 to 2 hours. (Roast is done when two forks can pull the meat apart effortlessly.) Cooking times will vary based on temperature of the meat, your stove, and size of the roast.

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition