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pot roast in corningware dutch oven with wooden spoon

Classic Pot Roast

This classic pot roast is tender and full of flavor, making for a perfect dinner any night of the week!
5 from 2 votes
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American, Beef, gluten free, Toddler and Kid Friendly
Servings 8 servings

Equipment

  • Dutch Oven

Ingredients
  

  • 3 lb beef chuck roast, bottom round, shoulder, brisket, or others
  • 2 tablespoon olive oil for sautéing vegetables
  • 5 cups largely chopped carrots about 5-6 carrots
  • 4 cups largely chopped russet potatoes about 3 medium potatoes
  • 6-7 large garlic cloves
  • 2 cups large cuts of yellow onion 1 large onion or 2 smaller
  • 2 stalks celery largely chopped
  • 3 tablespoon red wine vinegar option to replace with a red wine
  • 3 tablespoon balsamic vinegar
  • 3 cups low sodium vegetable broth
  • 2 teaspoon dried rosemary option to use fresh
  • 2 ½ teaspoon ground thyme option to use fresh sprigs-keep whole
  • 1 teaspoon garlic granules
  • 1 teaspoon sea salt alter to taste (taking into account low sodium broth)
  • 1 teaspoon rubbed sage
  • 2 bay leaves
  • freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 275℉
  • If you have a large pot/ Dutch oven that can be used on the stove top and baking, use that. If not, use a separate skillet for the first step.
  • Add 2 tablespoon to a large pot/skillet and heat to low-medium heat. Sauté carrots, garlic, onion, and potatoes for about 6-8 minutes. Remove veggies briefly to a separate bowl.
  • In the same large pot sear the beef on all sides until light brown. Keep burner on and remove meat to add to veggie bowl.
  • In the pot/skillet, add red wine vinegar and balsamic vinegar and stir with a wooden spoon to deglaze the pot. Turn off stove.
  • If you've been using a skillet then add all ingredients to a large pot at this time. Return vegetables and meat to the pot. Add celery at this point. Add all seasonings and vegetable broth.
  • Cover pot and set on middle rack in oven.
  • Bake for 3-31/2 hours, basting the dish after 2 hours.
  • Option to make a gravy with broth. Remove about 2 cups juices and add it to a small saucepan. Add 2 tablespoon flour and bring to a low boil. Stirring frequently until it begins to thicken. Turn off heat.
  • Keep gravy on the side or return to the pot if you wish to serve.
Keyword pot roast
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