Classic Beef Pot Roast Recipe
Simple and delicious! Classic beef pot roast is the perfect comfort food recipe. Braised beef simmered low and slow in rich stock with hearty vegetables, potatoes and fresh herbs.
How to Make the Best Classic Beef Pot Roast
The Ultimate Comfort Food Dinner
There’s nothing quite like the aroma of a pot roast slowly braising in the oven for hours. Classic beef pot roast is the epitome of home cooking—tender, succulent beef surrounded by soft vegetables swimming in a rich, savory sauce. This dish brings back memories of Sunday dinners and family gatherings, and it’s easier to make than you might think.
Why This Pot Roast Works
The magic of a great pot roast is in the technique. Searing the beef at high heat creates a flavorful crust through the Maillard reaction, locking in juices. The long, slow braise transforms tougher cuts of beef into fork-tender perfection while the vegetables absorb all those rich, beefy flavors. The combination of red wine and beef consommé creates a luxurious sauce that’s both complex and deeply satisfying.
A Timeless Dinner
Whether you’re cooking for a special occasion or simply want to impress your family with a home-cooked meal, this classic beef pot roast delivers every single time. Serve it with crusty bread to soak up every last bit of that incredible sauce, and watch as everyone comes back for seconds.
Classic Beef Pot Roast
Simple and delicious! Classic beef pot roast is the perfect comfort food recipe. Braised beef simmered low and slow in rich stock with hearty vegetables, potatoes and fresh herbs.
Ingredients
Main Ingredients
Aromatics & Vegetables
Braising Liquid & Seasonings
Instructions
Searing
- Preheat the oven to 350°F. Season all sides of the roast liberally with salt and pepper.
- On the stove top, heat the dutch oven over high heat. Add the oil and butter and once melted and hot, sear the roast fat side down first for 3 minutes, top side for 3 minutes and each short side for 2 minutes.
- After searing, remove the roast from the dutch oven to a plate.
Building the Braising Liquid
- Add the onion, celery and carrots to the pan. Sauté for 2 to 3 minutes then sprinkle the flour over the veggies and stir well to coat all the vegetables with flour.
- Reduce the heat to low and add the wine to the pan, stir well to mix the flour into the wine—the liquid will thicken as it reduces.
- Repeat with the beef consommé until the wine and the consommé are well combined.
Braising
- Add the potatoes, garlic, Italian seasoning and red pepper flakes. Return the roast and any drippings to the pan, fat side down, and top with the rosemary sprig.
- You might need to wiggle the pot roast in-between the vegetables so that it is sitting in the sauce. The roast will need the liquid to braise and become tender.
- Cover the dutch oven and place on the bottom third rack. For a 3 lb roast, cook for 3½ hours. Anything over 3 lbs cook for 3½ to 4 hours or until the roast easily breaks away with a fork.
Finishing
- Serve a piece of pot roast over generous portions of the vegetables and sauce.
- To thicken the sauce, remove the roast and simmer on the stove top over low heat for 5 minutes. To remove any oil/fat that settles on the top, lightly skim the top with slices of bread or if serving later, refrigerate the whole pan and skim the fat off once it solidifies.
Notes
- Beef consommé is a clear, flavorful broth that adds rich depth to the braising liquid. If unavailable, use beef broth as a substitute.
- The key to tender pot roast is low and slow cooking. Don't rush the braising process.
- Leftovers keep well in the refrigerator for up to 4 days and actually taste better the next day as flavors continue to develop.