Our Ultimate Classic Pot Roast Recipe: A Sunday Dinner Favourite

Is there any aroma more welcoming than that of a pot roast gently cooking on a Sunday? It’s a fragrance that speaks of warmth, family, and a meal that truly nourishes the soul. For us, it brings back fond memories of gatherings around the table, everyone waiting for that first delicious mouthful of tender beef. However, achieving that perfect, falling-apart texture alongside a rich, savoury gravy can often feel like a culinary puzzle.

But there’s no need to fret. We firmly believe that a spectacular pot roast should be within everyone’s reach, no matter your experience in the kitchen. This is why we’ve refined our method and are delighted to share our definitive, fail-safe classic pot roast recipe. This guide will take you through each straightforward step, from selecting the ideal cut of beef to simmering a gravy so flavourful you’ll be tempted to savour every last drop. Get ready to make this dish the proud centrepiece of your next family meal.

Why You’ll Love This Recipe

• Impressive with Minimal Effort: This recipe relies on simple methods to deliver a meal that looks and tastes as though you’ve spent the entire day cooking. It’s a genuine one-pot marvel that keeps the washing-up to a minimum.
• Fork-Tender Perfection: We champion a low-and-slow cooking approach, which expertly breaks down the tough connective tissues in the beef, yielding incredibly tender, juicy meat that you can effortlessly cut with a fork.
• A Symphony of Rich Flavours: By searing the beef, sautéing aromatic vegetables, and simmering it all in a savoury liquid, we build remarkable layers of flavour that permeate the whole dish.
• A Complete, Wholesome Meal: Combining succulent beef, chunky root vegetables, and a luscious gravy all in one pot gives you a fully satisfying dinner without any fuss.
• Versatile for Any Occasion: Be it a special Sunday roast, a comforting weeknight dinner, or a generous dish to serve guests, this pot roast is always the perfect choice.

Ingredients

• 1.5kg beef chuck roast (braising steak) or brisket joint
• 2 tablespoons olive oil
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 large yellow onions, roughly chopped
• 4 large carrots, peeled and cut into 2-inch chunks (divided)
• 3 celery stalks, cut into 1-inch pieces
• 6 cloves garlic, minced
• 150ml dry red wine (like Merlot or Cabernet Sauvignon), optional
• 900ml beef stock or broth, preferably low-sodium
• 2 tablespoons tomato purée
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4-5 sprigs fresh thyme
• 700g Maris Piper or King Edward potatoes, peeled and quartered
• 2 tablespoons unsalted butter, softened
• 2 tablespoons plain flour

Choosing the Best Cut of Beef for Pot Roast

The journey to a truly magnificent pot roast starts with choosing the right cut of beef. It might seem logical to opt for a lean, premium cut, but for slow cooking, tougher joints are actually far superior. We recommend cuts from the shoulder or chest, as they are laden with connective tissue and marbling (the fine streaks of fat within the muscle). Throughout the long, slow cook, this tissue renders down into rich gelatine, which is the secret to that signature fall-apart texture and incredibly moist meat.

Our preferred choices for this recipe include:

• Chuck Roast (Braising Steak): This is the quintessential choice. Sourced from the shoulder, it boasts superb marbling and ample connective tissue, which guarantees a tender and flavour-packed result.
• Brisket: Taken from the chest, brisket is rich in connective tissue. It holds its form well during cooking but becomes beautifully tender after several hours of gentle braising.
• Silverside or Topside Roast: Although leaner, these cuts can also produce a lovely pot roast if cooked with care to prevent them from drying out. They are widely available and budget-friendly options in most UK supermarkets.

For a more in-depth look at various beef cuts and how to use them, this guide from BBC Good Food is a fantastic resource for any home cook.

Step-by-Step Guide to the Perfect Traditional beef pot roast

By following these stages carefully, you are sure to be rewarded with a flawless pot roast. We suggest using a large, heavy-based Dutch oven or a casserole dish that has a well-fitting lid and is suitable for use on both the hob and in the oven.

1. Step 1: Preparing and Searing the Beef

   To begin, preheat your oven to 160°C (140°C Fan / Gas Mark 3). Use paper towels to pat the beef joint completely dry—this is essential for achieving a beautifully browned crust. Season it liberally on all sides with salt and pepper. In your Dutch oven, heat the olive oil over a medium-high heat. Gently lower the beef into the hot pan and sear for 4–5 minutes per side, until a rich, brown crust develops. It’s important not to rush this stage; this browning, known as the Maillard reaction, creates the deep, foundational flavour of the entire dish. Once browned all over, transfer the beef to a plate and set it aside.

2. Step 2: Sautéing the Aromatics

   Reduce the heat to medium, then add the chopped onions, half of the carrots, and the celery to the pot. Sauté for 8–10 minutes, stirring periodically and scraping any browned residue from the bottom, until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for one more minute until it becomes fragrant.

3. Step 3: Deglazing and Building the Braising Liquid

   If you’re using it, pour in the red wine to deglaze the pan. With a wooden spoon, scrape up all those delicious browned bits from the base. Allow the wine to simmer and reduce by about half. Next, stir in the tomato purée and let it cook for a minute. Finally, pour in the beef stock and Worcestershire sauce. Add the bay leaves and thyme sprigs, and bring the entire mixture to a gentle simmer.

4. Step 4: The Slow Cook

   Carefully return the seared beef joint to the pot, settling it into the liquid and vegetables. The liquid should reach about halfway up the sides of the beef. Place the lid on, move the pot into the preheated oven, and allow it to cook for 2 hours. This extended, gentle braise is the key to perfect slow cooked beef, making it incredibly tender without any risk of it drying out.

5. Step 5: Adding the Root Vegetables

   After 2 hours have passed, cautiously take the pot out of the oven. Add the potatoes and the rest of the carrots, arranging them around the beef. Try to ensure the vegetables are mostly submerged in the braising liquid. Put the lid back on and return it to the oven for another 1.5 to 2 hours. The pot roast is ready when the beef is tender enough to pull apart with a fork and the vegetables are soft. This technique results in a perfectly cooked, tender vegetable roast that retains its texture.

6. Step 6: Resting the Meat and Making the Gravy

   Gently move the beef and vegetables to a serving platter, covering them loosely with foil to keep everything warm. Resting the meat for at least 15 minutes before carving is crucial, as it allows the juices to settle. While it rests, prepare the gravy. Strain the liquid from the pot into a saucepan, discarding the cooked-down vegetables (alternatively, you can blend them into the liquid for a thicker gravy). In a small bowl, mash the softened butter with the plain flour to create a paste (known as a beurre manié). Bring the liquid in the saucepan to a simmer and whisk in the paste, a little at a time, until the gravy reaches your preferred thickness. Let it simmer gently for a few minutes to cook off the flour taste. Check for seasoning and add more salt and pepper if needed.

What to Serve with Your Comfort food dinner

This pot roast is a truly magnificent meal all by itself, but a few well-chosen accompaniments can take it to the next level. We particularly enjoy serving it with creamy mashed potatoes (ideal for soaking up the gravy), light and airy Yorkshire puddings, or simple steamed green beans. A loaf of crusty bread is also a must-have for mopping up every last trace of the delicious sauce. While this pot roast is a standalone star, if you’re mapping out a week of satisfying meals, you might also like our Garlic Parmesan Chicken Pasta Recipe, which is another of our family’s favourites.

Tips for a Flawless Pot Roast Every Time

• Don’t Neglect the Sear: Searing the beef is what builds flavour. It is the single most important step for achieving a rich, deeply savoury pot roast.
• Low and Slow is the Secret: Fight the temptation to increase the oven temperature to save time. A low, gentle heat is vital for tenderising those tougher cuts of meat.
• Trust a Fork, Not the Clock: Cooking times can differ depending on the size and shape of your beef joint. You’ll know the roast is done when it can be easily pierced and shredded with a fork, not when a timer pings.
• Let the Meat Rest: Always give the beef a proper rest before you slice or shred it. This simple step ensures the meat remains juicy and full of flavour.
• Alcohol-Free Alternative: If you’d rather not cook with wine, you can simply substitute it with an equal volume of extra beef stock.

For those in search of a different kind of one-pot meal that’s just as comforting but a little lighter, our Low Carb Chicken Casserole provides a wonderful alternative for a hectic weeknight.

FAQ

A Meal to Remember

So, there you have it—our comprehensive guide to making a truly memorable classic pot roast. This is more than just a set of instructions; it’s a blueprint for creating a meal that unites people and forges happy memories. The rich fragrances, the incredibly tender beef, and the wholesome vegetables all come together to create the ultimate comfort food, ideal for warding off the chill on a cold day or for celebrating a precious family moment.

We heartily encourage you to try this Classic Pot Roast Recipe this weekend. Gather your ingredients, allow yourself plenty of time, and savour the cooking process. We can assure you the delicious results will be more than worth the effort. If you do make it, we would love to hear how it went! Feel free to leave a comment below or tag us in your pictures on social media. Happy cooking!

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Prep: 20 mins
Cook: 4 hrs 30 mins
Serves: 6-8

Ingredients

• 1.5kg beef chuck roast (braising steak) or brisket joint
• 2 tablespoons olive oil
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 large yellow onions, roughly chopped
• 4 large carrots, peeled and cut into 2-inch chunks (divided)
• 3 celery stalks, cut into 1-inch pieces
• 6 cloves garlic, minced
• 150ml dry red wine (optional)
• 900ml beef stock or broth
• 2 tablespoons tomato purée
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4-5 sprigs fresh thyme
• 700g Maris Piper or King Edward potatoes, peeled and quartered
• 2 tablespoons unsalted butter, softened
• 2 tablespoons plain flour

Instructions

1. Preheat oven to 160°C (140°C Fan). Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until a deep brown crust forms (4-5 minutes per side). Remove beef to a plate.
2. Reduce heat to medium. Add the onions, half the carrots, and celery to the pot. Sauté for 8-10 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
3. Pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half. Stir in the tomato purée, followed by the beef stock and Worcestershire sauce. Add bay leaves and thyme, and bring to a simmer.
4. Return the seared beef to the pot. Cover and transfer to the preheated oven. Cook for 2 hours.
5. Carefully remove the pot from the oven. Add the potatoes and remaining carrots, arranging them around the beef. Cover and return to the oven for another 1.5 to 2 hours, or until the beef is fork-tender.
6. Transfer the beef and vegetables to a serving platter and cover loosely with foil to rest for 15 minutes.
7. To make the gravy, strain the cooking liquid into a saucepan. In a small bowl, mash the softened butter and flour into a paste (beurre manié). Bring the liquid to a simmer and whisk in the paste, a little at a time, until the gravy has thickened. Season to taste with salt and pepper.
8. Slice or shred the beef and serve immediately with the vegetables and hot gravy.

Nutrition (per serving, approximate):
Calories: 650 kcal,
Carbs: 30 g,
Protein: 50 g,
Fat: 35 g