Tender old fashioned Pot Roast with gravy are perfect for Sunday Pot Roast Dinner's with the family. Who can resist chuck roast with mashed potatoes, vegetables and gravy. Blade roasts are tough pieces of meat that when cooked properly turn into a flavorful roast beef.
This pot roast recipe will convert your beef chuck roast into a tender piece of meat in just a few hours with simple ingredients. This recipe can be converted to a Whole30 Pot Roast or a Paleo Roast Beef by substituting the red wine as per the instructions.
The best way to cook Chuck Roast or the best way to cook Blade Roast are slowly in the oven at 350 degrees Fahrenheit.
You can also cook a pot roast on the stovetop over low heat or a gentle simmer.
Jump to:
- How Long Does it Take to Cook a Pot Roast?
- Ingredients for Pot Roast
- Substitutions and Variations for Pot Roast Recipes
- Instructions on How to Cook Pot Roast on the Stove Top
- Instructions on How to Cook Tender Pot Roast in the oven
- Sides for Pot Roast
- How to Make Gravy for Pot Roast
- Storing a Beef Roast
- Equipment Needed to Make Pot Roast
- Side Dishes
- Recipe Details
In Canada a chuck roast is a is also referred to as a beef blade or beef shoulder roast.
How Long Does it Take to Cook a Pot Roast?
Chuck Roast is a fibrous piece of beef that needs to cook for hours in order to melt away the tissue and turn into a juicy beef roast that falls apart. Typically Chuck Roasts cook for 3 to 4 hours depending on the size of the roast.
Ingredients for Pot Roast
This old fashioned pot roast recipe calls for some simple ingredients, like:
- Ground Pepper
- Olive Oil
- Onion
- Garlic
- Carrots
- Red Wine or Wine Vinegar
- Beef Broth
- Herbs
See recipe card for details.
Substitutions and Variations for Pot Roast Recipes
Normally, Red Wine is used to make old fashioned pot roast, but if you don't drink alcohol or it's restricted from compatible products your are able to consume, you might want to try one of these the make it alcohol free, Paleo Roast Beef or Whole30 Roast Beef:
- Replace Red Wine with More Beef Broth.
- Substitute Red Wine for for Red Wine Vinegar or Apple Cider Vinegar (just use slightly less).
- Use Apple Juice instead of Red Wine
Instructions on How to Cook Pot Roast on the Stove Top
Season your roast beef with salt and pepper.
Sear all the sides of the roast in a large pot, with oil and garlic.
Remove the roast from the pot and transfer to a plate. De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and the post roast back into the pot.
Add beef broth and bring to a gentle boil. Reduce heat and let the roast simmer on low heat for 3 to 4 hours or until tender. Rotate the roast every half hour to ensure that both sides cook evenly.
Once cooked, remove from oven and place on a cutting board, let stand for 10 minutes. Then slice.
Instructions on How to Cook Tender Pot Roast in the oven
- Preheat your oven to 350 degrees. Season your roast beef with salt and pepper.
- Sear all the sides of the roast in a large pot.
- Remove the roast from the pot and transfer over to a dutch oven.
De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency. - Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and cook until tender.
- Transfer the carrots, onion and herb mixture to the dutch oven and and pour them over the roast.
- Add the beef broth to the dutch oven and place it in the oven to cook covered.
- Roast for 3 to 4 hours or until tender. Rotate the roast every half hour to ensure that the top and bottom of the roast cook evenly.
- Once cooked, remove from oven and place on a cutting board, let rest for 10 minutes. Then slice or pull apart into chunks of roast beef.
Sides for Pot Roast
- french beans
- mashed potatoes
- roasted potatoes, or smashed potatoes
- broccoli
- gravy
How to Make Gravy for Pot Roast
Nobody wants to eat dry Roast Beef. Roast beef with gravy is always a better option than roast beef alone.
You can use the juices that the roast beef cooked in to make the gravy.
If you have time, you can place about one to two cups of the pot roast juices into the freezer and let it cool until the fat rises to the top. You can then skim the fat off easily leaving a broth that is less fatty.
Take the juice that's left and stir in about 1 to 2 tablespoons of potato starch or the starch of your choice, then heat it up to a boil on the stove top until it thickens.
If you don't want to use the roast juices or for some reason you don't have any, you can also use beef bouillon or beef stock. Make the bouillon as per the instructions and add the starch, then bring to a boil to thicken the gravy.
Storing a Beef Roast
Any leftover roast should be sliced and then stored in an airtight container. You can store it in the fridge for 4 to 5 days.
You can also store leftovers in the freezer in a freezer and microwave safe container for about 1 month. Thaw it out in the refrigerator 24 hours before you are ready to eat it, warm it up an dig in!
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Equipment Needed to Make Pot Roast
Equipment can have a big impact on how a recipe turns out. For this recipe you will need a large pot or a medium sized dutch oven with a lid.
A good knife and a cutting board will also come and handy. You won't need a thermometer because this type of beef roast needs to be cooked for hours until tender. By the time it is ready, it will be well done.
Side Dishes
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Recipe Details
Old Fashioned Pot Roast
Ingredients
- 3 lbs beef chuck roast or blade roast
- 1 Garlic Clove
- ¼ teaspoon of Ground Pepper
- 2 tablespoons of Olive Oil
- ¾ cups Red Wine or Red Wine Vinegar
- 3 to 4 Carrots
- 3 cups of Broth
- 2 sprigs of Rosemary
- 1 sprig of Thyme
Instructions
Stove Top Instructions:
- Season your roast beef with salt and pepper.
- Sear all the sides of the roast in a large pot, with oil and garlic.
- Remove the roast from the pot and transfer to a plate.
- De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
- Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and the post roast back into the pot.
- Add beef broth and bring to a gentle boil. Reduce heat and let the roast simmer on low heat for 3 to 4 hours or until tender.
- Rotate the roast every half hour to ensure that both sides cook evenly.
- Once cooked, remove from stovetop and place on a cutting board, let stand for 10 minutes. Then slice.
Oven Instructions:
- Preheat your oven to 350 F.
- Season your roast beef with salt and pepper.
- Sear all the sides of the roast in a large pot, with oil and garlic.
- Remove the roast from the pot and transfer to a dutch oven.
- De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
- Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and cook until tender.
- Transfer the carrots and herb mixture to the dutch oven and pour over the roast. Add beef broth to the dutch oven.
- Transfer the dutch oven to the oven and cover.
- Cook for 3 to 4 hours or until tender.
- Rotate the roast every half hour to ensure that both sides cook evenly.
- Once cooked, remove from oven and place on a cutting board, let stand for 10 minutes. Then slice.
Making the Gravy for Pot Roast
- If you have time, you can place about one to two cups of the pot roast juices into the freezer and let it cool until the fat rises to the top. You can then skim the fat off easily leaving a broth that is less fatty.
- Take the juice that's left and stir in about 1 to 2 tablespoons of potato starch or the starch of your choice, then heat it up to a boil on the stove top until it thickens.
- If you don't want to use the roast juices or for some reason you don't have any, you can also use beef bouillon or beef stock. Make the bouillon as per the instructions and add the starch, then bring to a boil to thicken the gravy.
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