Easy Oven Roasted Pot Roast
There is something quite nostalgic and comforting about homemade pot roast. I know my parents made pot roast – we’d have it for dinner from time to time. But it was never really a staple in my house. Which, at the time, I was ok with because growing up, I never really was a fan of the dish.
Fast forward twenty years later when I decided to make it a personal mission of mine to create my own recipes for the classic meals everyone grew up with. And what was one of the first dishes that came to mind? Pot roast. I figured, since I was an adult now and my tastes had changed, maybe I would like pot roast more than I used to. Why not give it a shot, right?
I knew I had to start with the basics – onions, carrots, celery, and potatoes. Next, I needed to layer in the seasonings. Pot roast shouldn’t be too fancy – just simple flavors that meld together beautifully. That’s what I needed. So I kept it unassuming with fresh thyme, bay leaves, salt, pepper, and a good amount of freshly minced garlic. Oh… and red wine. You can’t forget the red wine! I love using a dry red or table wine. This adds to the richness of the sauce and gives it a velvety texture. As far as the process goes, after browning the roast on all sides to seal in the juices, I put everything in a Dutch oven and just let it cook. So simple. So delicious.
Eat well and enjoy!
This classic pot roast recipe is so nostalgic and comforting. It also comes together easily and requires minimal prep or maintenance. It's the perfect meal to make on a cozy day.
- 2 to 3 tbsp olive oil (or any unflavored cooking oil)
- 3 to 4 lb beef roast (I usually use chuck roast or top round roast)
- 2 medium yellow onions, roughly chopped (cut in half, in half again and then each quarter into 2 or 3 large chunks)
- 1 cup dry or medium-bodied red wine, plus a good splash (or more as needed)
- 16 oz beef broth (or more as needed)
- 4 large carrots, roughly chopped into 1 to 2-inch chunks
- 5 large celery stalks, roughly chopped into 1 to 2-inch chunks
- 1 1/2 to 2 lb baby gold potatoes, roughly chopped into quarters (or in half if they are small)
- 4 clove garlic, minced
- 4 large thyme sprigs
- 3 bay leaves
- Salt to taste
- Black pepper to taste
Preheat oven to 350 degrees F.
Pat the roast dry with a paper towel and sprinkle all sides generously with salt and pepper, pressing the seasoning into the meat.
Add a good-sized splash of olive oil to a large Dutch oven (or other deep, oven-proof pot) and heat over medium-high to high heat. When the oil begins to shimmer, add the roast to the hot pan and cook one minute per side, on all six sides, to sear. Remove the roast from the pan and set aside on a plate.
Add a good -sized splash of red wine to the pot and scrape the brown bits off the bottom of the pot using a spatula or wooden spoon. These brown bits are full of flavor!
Lower the heat to low-medium and add the onion to the pot. Sprinkle with salt and pepper. Continue to sauté the onion low and slow until it's tender and caramelized, being careful not to burn, about 8 to 10 minutes.
Return the roast to the pan. Add 1 cup of red wine, the beef broth, thyme sprigs, garlic, and bay leaves to the liquid. Bring to a strong simmer. Cover and bake for 1 ½ hours, or until the roast is almost tender.
Add the carrots, celery, and potatoes to the pan, arranging them around the roast. If the liquid has cooked down, add more wine and/or broth so that the vegetables are submerged. Cover and bake for an additional hour, or until the vegetables are tender.
Slice the roast and serve with vegetables and the cooking liquid alongside a slice of good, crusty bread.