Classic Beef Pot Roast Recipe

Beef Pot Roast with Mushrooms and Gravy in a Cast Iron Skillet

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5 from 13 votes

Classic Beef Pot Roast Recipe

Slow braised beef chuck roast with tender potatoes, carrots, and savory mushroom gravy is comfort food perfection.

Prep Time1

Cook Time3

Total Time4

Course: Main Dish

Cuisine: American

Servings: Servings

Calories: 750kcal

Author: Judy Purcell

Ingredients

3-4 lb boneless chuck roast , cut into large 2-3 inch pieces
4 tablespoons extra virgin olive oil , used throughout cooking process
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon dried thyme
1 teaspoon granulated onion
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1 medium yellow sweet onion , chopped or sliced
3 stalks celery , coarsely chopped
6 cloves garlic , peeled, coarsely chopped
3 large carrots , peeled and cut lengthwise
5 medium potatoes , cubed or 12-15 fingerling potatoes, cut into 1 inch pieces
1 bay leaf
1 tablespoon tomato paste
1 cups red wine
3 cups beef stock (2-3 cups; just enough to cover)
16 ounces crimini mushrooms , sliced thick
2 tablespoons butter , for serving potatoes
1 teaspoon cornstarch for gravy

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Instructions

Heat oven to 300°. Cut meat into 2-3 inch chunks and dry all sides with paper towels. (Meat will not brown as well if it is damp.) Mix salt, pepper, thyme, granulated onion, granulated garlic, and paprika in a small bowl.
Use a 6 or 8-quart oven-safe covered pot, such as a Dutch oven to heat 2 tablespoons of oil over medium heat (hot enough to sear the meat). Brown roast pieces on each side, in small batches, so it's not crowded in the pot. Set browned meat aside on a platter and sprinkle with spice mix.
While the meat is browning, prepare vegetables by coarsely chopping onion, celery, and garlic. Carrots can be cut into 1/2 x 2 1/2-inch pieces (sticks) and potatoes into 1 1/2-inch cubes in order to cook more quickly; set aside the carrots and potatoes until ready to add to the pot later in the cooking process.
Once all the meat is browned, add celery and chopped onion to the pan to soften and caramelize over medium heat for about 5 minutes or until lightly browned at the edges (additional oil can be added if the pan is too dry); add the garlic and cook an additional 2 minutes until fragrant.
Return the roast to the pot, including any juices that accumulated on the platter; let rest on top of the onions and celery.
Add the bay leaf, tomato paste, wine, and enough beef stock to barely cover the meat (2-3 cups). Cover and bring to a simmer on top of the stove.
Once simmering, transfer the covered pot to a preheated 300°F oven. Cook for 3-4 hours or until the meat is tender and a fork pierces it easily. Cooking time will depend on the size of the roast—think of it roughly as an hour per pound.
During the last hour of cooking time, add the carrots and potatoes to the pot right, resting on top of the meat. Cover and return to the oven to cook until tender, about 45 minutes.
While the potatoes and carrots are cooking, sauté the mushrooms in a large skillet in 2 tablespoons of olive oil until browned. Work in small batches if needed, to be sure the mushrooms brown well. Return all mushrooms to the skillet and set aside, off heat, until the roast is done.
Once the roast is tender and the potatoes and carrots are fork-tender, remove potatoes and carrots from the pot and transfer to a serving bowl; add a pat of butter to the top and cover with a lid to keep warm. Transfer the roasted meat to the skillet with the mushrooms.
Strain the remaining contents of the pot to capture the liquid for gravy—this should result in about 2 cups of liquid. (You can add more beef stock to make up the difference, if needed).
Once strained, skim the top to remove fat or use a fat separator (optional). Taste and adjust seasoning as needed.
FLAVOR TIPS: If the flavor is too intense, add a little water. If the flavor tastes flat, add a little salt and pepper.
Create a slurry of cornstarch by mixing it with a tablespoon of water; stir this into the juices and transfer to the skillet with the meat and mushrooms. Bring to a low, gentle boil while stirring and cook until the gravy thickens (about 2 minutes). Taste and season with salt and pepper, if needed.
Serve the meat and gravy from the skillet with the buttered potatoes and carrots on the side.

Notes

Optional Cooking Methods for 3-4 pound Chuck Roast:

Oven-Braised Pot Roast (Traditional) — Cook at 300°F for 3–4 hours, until the roast is fall-apart tender, based on the recipe as written
Slow Cooker Pot Roast (Hands-Off Comfort) — Cut the meat into larger chunks, Reduce liquid by 1/3 and cook on LOW for 8-10 hours.
Instant Pot Pot Roast (Weeknight Hero) — Reduce liquid by 1/2 and Pressure cook on HIGH for 60 minutes, then let pressure release naturally for 15 minutes.

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