Midwest Pot Roast
Tender, fall-apart beef roast slow-braised with hearty potatoes and carrots in a rich, savory gravy. This one-pot meal is the ultimate American comfort food, perfect for a cozy Sunday dinner.
For 6 servings
8 steps. 200 minutes total.
- 1
Preheat oven to 325°F (165°C)
- a.Pat the chuck roast completely dry with paper towels. In a small bowl, combine salt and pepper, then rub the mixture evenly over all surfaces of the beef. Lightly dredge the seasoned roast in flour, shaking off any excess.
- 2
Step 2
- a.Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not move the roast while it's searing. Once all sides are browned, transfer the roast to a plate.
- 3
Reduce heat to medium
- a.Add the chopped onions to the pot and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
- 4
Pour in the beef broth and Worcestershire sauce
- a.Using a wooden spoon, scrape up all the browned bits (fond) from the bottom of the pot. Stir in the dried thyme and add the bay leaves. Bring the liquid to a gentle simmer.
- 5
Return the seared roast to the pot
- a.The liquid should come about halfway up the sides of the beef. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
- 6
Carefully remove the pot from the oven
- a.Arrange the carrots and potatoes in the liquid around the roast. Cover and return to the oven. Continue to cook for another 1 to 1.5 hours, until the meat is fork-tender and the vegetables are soft.
- 7
Remove the pot from the oven
- a.Transfer the roast and vegetables to a serving platter and tent with foil to keep warm. Let the roast rest for 10-15 minutes. Discard the bay leaves from the pot. Skim any excess fat from the surface of the gravy. Taste and adjust seasoning if needed.
- 8
Shred or slice the beef against the grain
- a.Serve immediately with the vegetables and a generous amount of gravy spooned over the top. Garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, don't skip searing the beef. This creates a rich, caramelized crust through the Maillard reaction.
- 2Use a chuck roast. It has the perfect amount of fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy meat.
- 3Don't add the vegetables at the beginning, or they will turn to mush. Adding them in the last hour of cooking keeps them perfectly tender.
- 4Let the roast rest for at least 10 minutes before slicing or shredding. This allows the juices to redistribute, keeping the meat moist.
- 5If your gravy is too thin, you can thicken it by simmering it on the stovetop and adding a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- 6Ensure your Dutch oven lid is tight-fitting to prevent the braising liquid from evaporating too quickly.
Adapt it for your goals.
With Red Wine
For a deeper, more complex flavor, deglaze the pot with 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) after sautéing the garlic. Let it reduce by half before adding the beef broth.
Slow Cooker MethodSlow Cooker Method
Complete steps 1-4 on the stovetop. Transfer the roast and gravy base to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables during the last 2 hours of cooking.
Herb VariationsHerb Variations
Add a few sprigs of fresh rosemary or thyme along with the bay leaves for a more aromatic gravy. Remove the sprigs before serving.
Vegetable Add insVegetable Add-ins
Incorporate other root vegetables like parsnips or celery root, or add mushrooms along with the onions for an earthier flavor.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle building, tissue repair, and overall immune function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Packed with Vitamins and Minerals
The carrots and potatoes contribute essential nutrients like Vitamin A, Vitamin C, and potassium, which support vision, immune health, and blood pressure regulation.
Ultimate Comfort Food
Hearty, warm meals like pot roast can have a positive psychological effect, promoting feelings of comfort, nostalgia, and well-being.
Frequently asked questions
A typical serving of this Midwest Pot Roast contains approximately 600-750 calories, depending on the exact size of the serving and the fat content of the beef.