Classic Braised Pot Roast Recipe

Classic Braised Pot Roast Recipe

Pot roast is more than just a dish—it's comfort food at its finest, steeped in tradition and born out of frugality. Growing up, every household had its version of this hearty meal, made with inexpensive cuts of meat and simple root vegetables. It was the perfect way to stretch a single dish into multiple meals, feeding large families with ease. Today, pot roast remains a beloved, budget-friendly option that delivers rich, satisfying flavors with every bite.

In this post, we'll walk you through the steps of creating a perfectly braised pot roast, complete with tender meat, flavorful vegetables, and a silky gravy that ties everything together.

Ingredients

For the Pot Roast:

3 to 4 lb chuck eye roast (or similar braising cut)

Salt and freshly ground black pepper (generous amounts)

2 to 3 tbsp olive oil

1 large onion, thinly sliced

2 carrots, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 bay leaf

4 to 5 peppercorns

1 tbsp all-purpose flour

1 ¼ cups water (or substitute with beef, veal, or vegetable stock)

2 tbsp red wine vinegar

For the Vegetables:

¾ lb carrots, peeled and cut into chunks

¾ lb turnips, peeled and cut into wedges

¾ lb baby potatoes, halved or thickly sliced

Instructions

1. Prepare and Brown the Meat

Start by generously seasoning the chuck eye roast with salt and freshly ground black pepper. Rub the seasoning into the meat, ensuring an even coating. To keep your workspace clean, place the meat on parchment paper while seasoning.

Heat a little olive oil in a heavy-bottomed pot over medium-high heat. Once the oil is hot, brown the meat on all sides, about 8 to 10 minutes total. Don’t rush this step—proper browning enhances flavor. The meat will release easily when it's ready to turn. Once browned, remove the roast and set it aside on a baking sheet.

2. Prepare the Aromatic Base

In the same pot, add the sliced onions, carrots, celery, bay leaf, and peppercorns. Sauté until the onions become translucent, about 2 to 3 minutes. If the vegetables start to brown too quickly, add a splash of water to loosen the browned bits from the bottom of the pan.

Sprinkle 1 tablespoon of flour over the softened vegetables and cook for another minute to eliminate the raw flour taste. This step will help thicken the gravy later.

3. Add Liquid and Braise

Pour in 1 ¼ cups of water, stock, or a combination of both. Add 2 tablespoons of red wine vinegar for a touch of acidity. Stir well, scraping up any remaining brown bits from the bottom of the pot.

Lower the heat to a gentle simmer and return the browned meat to the pot. The liquid should only come about 1 inch up the sides of the roast. Cover the pot tightly and cook for 2 ½ to 3 hours, turning the roast every 30 minutes to ensure even cooking.

4. Prepare the Vegetables and Gravy

Once the meat is tender, carefully remove it from the pot and set it aside on a baking sheet. Strain the cooking liquid into a bowl, pressing the cooked aromatics through a sieve to extract as much flavor as possible. Skim off any excess fat from the surface.

Return the strained gravy to the pot and bring it back to a simmer. Add the carrots, turnips, and baby potatoes. Place the meat on top, cover, and cook for another 15 to 20 minutes, or until the vegetables are tender when pierced with a knife.

5. Rest and Serve

Remove the roast from the pot and cut away the trussing strings. Let the meat rest for 10 to 15 minutes before slicing to prevent it from falling apart. The ideal pot roast should be silky, fork-tender, and easy to slice without crumbling.

Serve the sliced roast alongside the braised vegetables, all generously coated with the rich, savory gravy.

Enjoy Your Classic Pot Roast

This pot roast isn't just a meal—it's a warm, nostalgic reminder of home-cooked comfort. Whether you're serving it for Sunday dinner or meal prepping for the week, this dish is sure to satisfy. Enjoy every bite of this timeless favorite!

Would you like more hearty, budget-friendly recipes like this? Let us know in the comments!