Midwest Pot Roast
A tender, fall-apart chuck roast slow-cooked with carrots, potatoes, and onions in a rich, savory gravy. This Midwest Sunday supper classic brings the whole family to the table with its deep, beefy flavor and hearty vegetables—all made in one pot.
For 4 servings
- prep
Season and dredge the beef.
1.Pat the chuck roast completely dry with paper towels.2.Season all sides with salt and black pepper.3.Dredge the roast in flour, shaking off the excess. - fry · ~10 min
Sear the roast until browned on all sides.
1.Heat oil in a large Dutch oven over medium-high heat until shimmering.2.Add the roast and sear without moving for 4-5 minutes per side.3.Remove the roast once deeply browned and set aside on a plate.TIPDon't crowd the pan—a deep brown crust is flavor. Adjust heat so the oil doesn't smoke. - saute · ~6 min
Build the aromatic base.
1.Reduce heat to medium and add sliced onions to the pot.2.Cook until softened and lightly golden, about 5 minutes.3.Add smashed garlic and tomato paste; stir constantly for 1 minute until fragrant.TIPScrape up the brown bits (fond) from the pot—they dissolve into the onions and deepen the gravy. - simmer · ~3 min
Deglaze and return the roast to the pot.
1.Pour in 2 cups water and stir, scraping the bottom of the pot to lift all the browned bits.2.Add bay leaves, thyme, and salt. Bring to a gentle simmer.3.Return the seared roast to the pot. The liquid should come about halfway up the meat. - simmer · ~150 min
Braise the roast until tender.
1.Cover the Dutch oven with a tight-fitting lid and reduce heat to low.2.Let it braise gently for 2 hours, turning the roast halfway through.3.After 2 hours, add carrots, potatoes, and celery around the roast.4.Cover again and continue cooking for 45-60 minutes until vegetables are fork-tender.TIPKeep the liquid at a low, lazy bubble. A hard boil will make the meat tough. - prep
Remove the meat and vegetables.
1.Carefully lift the roast and transfer to a serving platter.2.Arrange the cooked vegetables around the meat.3.Cover loosely with foil to keep warm. Discard the bay leaves. - simmer · ~7 min
Make the gravy.
1.Skim excess fat from the surface of the cooking liquid.2.Whisk 2 tablespoons flour with 1/4 cup cold water to make a smooth slurry.3.Bring the cooking liquid to a simmer over medium heat and slowly whisk in the slurry.4.Cook, stirring constantly, until the gravy thickens, about 5 minutes.TIPFor a richer gravy, simmer for an extra few minutes after thickening to cook out any raw flour taste. - serve
Slice, garnish, and serve.
1.Slice the pot roast against the grain into thick slices.2.Spoon the hot gravy over the meat and vegetables.3.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chuck roast bone-dry before seasoning to ensure a deep, dark sear.
- 2Let the roast come to room temperature for 20 minutes before searing for even browning.
- 3Turn the roast halfway through braising so both sides bathe in the liquid.
- 4Test the roast for doneness by piercing it with a fork; it should slide in with no resistance.
- 5Make the slurry with cold water to prevent lumps when thickening the gravy.
- 6For make-ahead, cool the roast in its liquid and refrigerate; reheat gently and the flavors will meld even more.
Adapt it for your goals.
Herb-forward
Add 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme to the braising liquid. This brightens the gravy with aromatic pine-like notes, perfect for those who love a more herbal pot roast.
red wine braiseRed wine braise
Substitute 1 cup of the water with dry red wine like Merlot or Cabernet Sauvignon. The wine adds acidity and deep, fruity complexity, making the gravy more robust and ideal for special occasions.
lower sodiumLower-sodium
Use a no-salt-added tomato paste and reduce the added salt in the braising liquid by half. This is for anyone managing sodium intake while still enjoying the rich, beefy flavor of the pot roast.
gluten freeGluten-free
Replace the all-purpose flour in the dredge and the slurry with a gluten-free all-purpose flour blend or cornstarch. This allows those with celiac disease or gluten sensitivity to enjoy the same tender meat and thickened gravy.
Why this is on our healthy list.
Rich in Collagen and Protein
Beef chuck roast is an excellent source of high-quality protein, which supports muscle repair, and slow cooking releases collagen that benefits joint and skin health.
Good Source of Vitamin A
The carrots in this dish are rich in beta-carotene, which the body converts to vitamin A—essential for healthy vision and immune function.
Provides Dietary Fiber
Potatoes and carrots contribute natural fiber that aids digestion and helps you feel full longer, balancing the hearty meat portion.
Contains Iron from Beef
Beef is a natural source of heme iron, which is easily absorbed and helps prevent iron-deficiency anemia by supporting red blood cell production.
Low in Added Sugars
This pot roast recipe relies on savory ingredients without added sugar, making it a wholesome choice for those monitoring sugar intake.
Frequently asked questions
Yes. After searing the meat and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on low for 8–10 hours or on high for 4–6 hours until tender, then thicken the liquid with a slurry on the stove before serving.
