This is the dinner that mostly cooks itself. I sear a chuck roast in the morning, tuck it into the oven with broth and vegetables, and go about my day while the house slowly fills with the smell of it.

By evening the meat pulls apart with a fork and the potatoes have soaked up all that rich gravy. My mother made pot roast on cold Sundays, and I think of her each time I lift the lid to that cloud of steam.

A tough, inexpensive cut of beef turns into something tender and special, which still feels a little like a magic trick to me.

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Why You’ll Love This Pot Roast

A tough, budget cut turns fork-tender and rich.
Mostly hands-off, the oven does the work.
Meat, potatoes, and gravy all in one pot.
Even better reheated the next day.

Ingredients for Pot Roast

3 pound chuck roast
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, quartered
3 cloves garlic, minced
2 tablespoons tomato paste
3 cups beef broth
1 tablespoon Worcestershire sauce
1 pound potatoes, cut into large chunks
4 carrots, cut into chunks
2 sprigs fresh thyme
1 bay leaf

How to Make Pot Roast

Heat your oven to 325°F. Pat the chuck roast dry and season it all over with the salt and pepper.
Heat the oil in a large Dutch oven over medium-high. Sear the roast until deeply browned on all sides, about 4 minutes per side. This browning builds the flavor, so do not rush it. Move the roast to a plate.
Add the onion to the pot and cook until soft, about 4 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the broth and Worcestershire, scraping up the browned bits from the bottom. Return the roast to the pot along with the thyme and bay leaf.
Bring to a simmer, cover, and put it in the oven. Cook for 1 1/2 hours.
Add the potatoes and carrots around the roast. Cover and return to the oven for another 2 to 2 1/2 hours, until the meat pulls apart easily with a fork.
Let the roast rest for 15 minutes. Skim the fat off the liquid and spoon it over the meat and vegetables as gravy.

Tips

Chuck roast is the cut to use. Its marbling breaks down into tender, juicy meat over the long cook.
Do not skip the sear. That deep brown crust is where a lot of the flavor comes from.
For a thicker gravy, whisk a tablespoon of flour into a little water and stir it into the strained liquid.
Make it a day ahead, lift off the chilled fat, and reheat. The flavor deepens overnight.

Frequently Asked Questions

Why is my pot roast tough? It likely needs more time. Chuck turns tender only after the connective tissue breaks down, so keep cooking until a fork slides in easily.

Can I use a slow cooker? Yes. Sear the meat first, then cook on low for about 8 hours with the same ingredients.

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