It seems that everyone has a go-to pot roast recipe. And I know that my go-to recipe has probably changed three or four times in my adult life. But since I received my first Le Creuset French oven and the cookbook Braises and Stews over three years ago, this recipe right here for Classic Pot Roast has been my family’s constant slow cooked beef request.
I first mentioned Braises and Stews back in May, when I shared the recipe for some awesome Carnitas, another family favorite. And this book has a number of other recipes that we’ve marked as “very good – make again”. It’s not a complicated cookbook, but still has a nice level of interesting and very tasty recipes. It was the perfect thing to get me started using my new Dutch oven.
There are three ingredients in this recipe that I give the bulk of the credit for this pot roast’s beautiful flavor…
1. thyme 2. beer 3. tomato paste
Once those distinctly different, yet complimentary flavors are added to the pot, the dish starts to sing. And it’s a lovely, lovely tune. One that you get to happy dance to all afternoon, as that roast gets all luscious and tender in your oven.
Looking for a nice, hearty meal to keep you warm on chilly evenings? This Classic Pot Roast with Carrots and Onions is just the recipe for you! There's nothing like a plate of piping-hot stew when it comes to comfort food.
Ingredients
1 boneless chuck roast (3.5 to 4 lbs.)
kosher salt
freshly ground black pepper
olive oil
2 large onions, chopped into 1″ pieces
4 large carrots, sliced into 1″ pieces
2 tsp. dried thyme
1 12-oz. bottle beer (I like a full bodied beer for this, but a light beer works just fine.)
1 c. low sodium beef broth
2 T. tomato paste
Instructions
An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper. Let stand at room temperature.
Preheat oven to 350°. Coat the bottom of a 5 to 7-quart French oven with a thin film of olive oil and set the pot over medium-high heat. When the oil is shimmering, put meat in the pot and let it cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned. This should take about 8 minutes or so. Continue to brown all sides of the meat, turning as needed. Transfer meat to a plate and set aside.
Add the onions and carrots to the pot and cook, stirring, until softened. This should take about 5 minutes. Stir in the thyme. Then pour in the beer and broth. Stir to release browned bits on the pan bottom. Then stir in the tomato paste. Let mixture come to a boil, then return meat and any accumulated juices to pot. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.
There are a couple of different ways you can finish up this beautiful pot roast:
For a simple weeknight meal, I will simply break apart the meat with a wooden spoon while it sits in the juices in the pot. Some of it will have an almost shredded appearance, as it will be so tender. This is personally my favorite way to eat the roast, all loose and juicy and tender.
To achieve the sliced look, like the roast in my pictures, I will remove the meat from the pot after it has been in the oven for about 2 hours. Then I slice it against the grain and return it to the pot, along with any accumulated juices, nestling it back into the veggies and juices. Return the pot to the oven and cook for another 30 to 60 minutes.
Notes
The cookbook suggests serving this with herbed wide noodles, which is very good. But we really prefer this dish alongside some creamy mashed potatoes.
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?
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Yum! This looks delicious… My mom used to make pot roast a lot when I was younger, and this recipe definitely reminds me of her version.
I host a monthly Kitchen Bootcamp challenge on my site, and this month’s challenge is stewing and braising meats. This pot roast recipe would be perfect. If you’re interested, you can submit the post on my site.
Thanks, Jen! I’ve been enjoying getting to know you and your blog. I submitted this recipe and another braising favorite, Carnitas, to your Kitchen Bootcamp.
I just found your blog quite by accident but WOW it is a fabulous blog. You have got it going on. I can’t wait to try that shrimp and pasta dish. Looks delicious.
Wow this looks great! I’ll have to try and make it for me and my housemates at some point. One of them absolutley loves his beer so he’ll be really pleased that I’ll be using beer in cooking!
Once I add the beer to the pot, everyone makes their way to the kitchen, wondering what the delicious smell is. The beer is wonderful in this. I would love to hear what you think, Harriet.
Three really good ingredients. I only make pot roast about once or twice a year. Not sure why…it always makes the kitchen smell fabulous and the flavors are so rich. I know my husband and son would love this recipe.
This looks delish! Wish I would’ve seen it earlier today, because I just returned from the grocery store, and now I’m not really wanting what I have for this evenings meal. Yum!
Beautiful picture. Beer and pot roast always go hand in hand in my home-and that’s in the pot and as the accompanying beverage!
This sounds like the perfect comfort food for a cold winter’s night! I LOVE pot roast. Can’t wait to try your recipe. Have a super night!!!
So nice to hear from you, Kim! Enjoy this delicious pot roast!
Yum! This looks delicious… My mom used to make pot roast a lot when I was younger, and this recipe definitely reminds me of her version.
I host a monthly Kitchen Bootcamp challenge on my site, and this month’s challenge is stewing and braising meats. This pot roast recipe would be perfect. If you’re interested, you can submit the post on my site.
Thanks, Jen! I’ve been enjoying getting to know you and your blog. I submitted this recipe and another braising favorite, Carnitas, to your Kitchen Bootcamp.
Hi Brenda, We tried your pot roast yesterday for our evening meal. It was great. Thanks for all the good recipes.
Hi Nancy! I’m so glad you tried this and liked it!! Thank you for letting me know.
oh my that looks delicious. i love how you sliced it up all pretty. i would love this with some rice and some turnip greens.
Hi Jasmine – great to hear from you! And, thank you!
I just found your blog quite by accident but WOW it is a fabulous blog. You have got it going on. I can’t wait to try that shrimp and pasta dish. Looks delicious.
Carolyn/A Southerners Notebook
Thanks so much for your comment, Carolyn!
That looks oh-so-comforting….and BEER! We can’t go wrong with things cooked in BEER! Yum!
You’ve got that right, Bridget! :)
I have NEVER seen a pot roast look that good… AMAZING shots girl!! And love your three main flavor ingredients… you are such a chef! :)
Thanks, Amanda!
Wow this looks great! I’ll have to try and make it for me and my housemates at some point. One of them absolutley loves his beer so he’ll be really pleased that I’ll be using beer in cooking!
Once I add the beer to the pot, everyone makes their way to the kitchen, wondering what the delicious smell is. The beer is wonderful in this. I would love to hear what you think, Harriet.
Beer? Now that’s an interesting addition and a little twist on a classic dish.
This looks SO good. Love a good pot roast!
Thank you, Christina!
Three really good ingredients. I only make pot roast about once or twice a year. Not sure why…it always makes the kitchen smell fabulous and the flavors are so rich. I know my husband and son would love this recipe.
Great to hear from you, Nancy. Thanks!
Best looking pot roast I’ve ever seen. I’m adding this to my weekend links!
Thank you so much, Aimee. Happy Weekend!
This looks so wonderful and I can practically smell it from here.
Thank you!
I’ve never made pot roast before and yours looks absolutely gorgeous! I’ll definitely be trying it!
This is just so easy & delicious…you’re gonna love it!
This looks delish! Wish I would’ve seen it earlier today, because I just returned from the grocery store, and now I’m not really wanting what I have for this evenings meal. Yum!
Ha! I know all too well how that goes, Amy. Like a couple weeks ago, when you posted that beautiful chicken pot pie!!
This roast looks absolutely beautiful!!
Thank you, Kristan!
Love this, Brenda! There is something about a classic pot roast that feels so much like home.
Thanks, Shaina!
That looks dreamy! And Kristen is so right, those pictures are beautiful!
I can just taste that mouthwatering roast right this minute.
And wow does it taste amazing!
So nice to share a meal with you, Wenderly! :)
First of all, I have never been able to take a pretty picture of a pot roast, but you nailed it!
Secondly… beer? What a brilliant idea!
Thanks, Kristen. The photo was inspired by one in that cookbook, which has lots of beautiful shots in it. And, yes, the beer makes this spectacular!