Classic Pot Roast Recipe

4.34 from 9 votes

A super simple to make pot roast that requires less than 20 minutes of prep. The meat is fall apart tender and served with a rich sauce. Perfect for Sunday night dinner and also a great dish to freeze.

Prep Time20

Cook Time4

Total Time4 20

Course: Dairy Free, Gluten Free, Grain Free, Keto, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30

Servings:

Calories: 648kcal

Author: Every Last Bite

Ingredients

4 pound Chuck Roast (or Brisket) (approx 1.8kgs)
1 tsp salt
1 tsp pepper
1 tbsp olive oil
2 cups celery cut into 1 inch pieces
2 yellow onions halved and cut into wedges
6 cloves garlic minced
1 tsp dried thyme
1 tsp rosemary
1 bay leaf
1 1/2 cups red wine
2 cups beef broth
2 tbsp tomato paste
2 cups carrots cut into 1 inch pieces
1 tbsp arrowroot powder or corn starch
2 tbsp water

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
Generously season the roast on all sides with salt and pepper. Heat the oil in a dutch oven on medium high heat and sear the roast for 4 minutes per side until golden in colour.
Set the beef aside on a plate. Add the celery, onion and garlic to the pot and saute for 5 minutes before adding in the thyme, rosemary, bay leaf, beef stock, red wine and tomato paste. Bring the pot to a simmer and then return the roast to the pot.
Cover the pot with a lid and place it in the oven to cook for 2 hours. After 2 hours remove the pot from the oven, add in the carrots, i also like to flip the beef over at this point. Cover with a lid and return to the oven to cook for an additional hour. The beef should be fall apart tender and the carrots can be easily pierced with a fork. Transfer the beef to a plate and use a spoon to scoop out the veggies and arrange them around the beef (discard the bay leaf). Use a fork to shred the pot roast into pieces.
In a small bowl whisk together the arrowroot powder and water. Place the pot with the remaining sauce on the stove on high heat. Bring to a boil and then stir in the arrowroot and water mixture. Leave the sauce to reduce until it reaches your desired consistency.
To serve pour some of the sauce over the meat and transfer the remainder of the gravy to a gravy boat.

Nutrition