Go Back
–+ servings

Classic Pot Roast

If you’re looking for a comforting, pot roast recipe that’s packed with flavor and guaranteed to become a family favorite, you’re in the right place. This Classic Pot Roast recipe features tender chuck roast, potatoes, carrots, onions, and a rich homemade gravy, all slow-cooked to perfection. 
Print Pin
Servings 6
Author: Destiny Symone
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Equipment

  • Large Crock Pot optional

Ingredients

  • 1 3½–4 pound chuck roast
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 large yellow onion sliced
  • 3 celery stalks chopped
  • 2 tbsp minced garlic
  • 4 large carrots peeled and cut into large chunks
  • 1½ pounds baby Yukon Gold potatoes
  • 4 cups beef stock
  • 1 packet Lipton Onion Soup Mix
  • 2 tbsps Worcestershire sauce
  • 2 tbsps tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  • Preheat the oven to 300°F. Pat the chuck roast dry with paper towels.
  • Mix the flour, salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Coat the roast on all sides.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side, then remove it from the pot.
  • Add the onion and celery to the same pot and cook for 4–5 minutes. Add the garlic and tomato paste, then cook for 1–2 minutes.
  • Pour in a small amount of beef stock and scrape up the browned bits from the bottom of the pot.
  • Add the remaining beef stock, Lipton Onion Soup Mix, and Worcestershire sauce. Return the roast to the pot and add the fresh herbs and bay leaves.
  • Cover and bake for 2½ hours.
  • Add the carrots and potatoes around the roast. Cover and bake for another 1–1½ hours, or until the meat is fork-tender.
  • Remove the roast and vegetables from the pot. Bring the cooking liquid to a simmer on the stovetop.
  • Mix the cornstarch and cold water, then stir the slurry into the liquid. Cook for 2–3 minutes, or until the gravy thickens.
  • Serve the pot roast with the vegetables and spoon the gravy over the top.