Classic Pot Roast

Chef Richard 8 Servings 6.5 hours

Back to the basics—and favorites—with this classic recipe, like mom used to make!


  • 1 4-pound chuck roast
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, peeled and cut in large pieces
  • 3 large carrots, peeled and cut in chunks
  • 3 stalks celery, cut in chunks
  • 4 springs thyme
  • 2 bay leaves
  • 8 black peppercorns
  • 1 6-ounce can tomato paste
  • 3 cups red wine
  • 4 cups beef stock
  • Salt and pepper to taste


  • Preheat oven to 175°F.
  • Preheat heavy bottom pan on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.
  • Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to caramelize.
  • Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
  • Add roast back to pan and add beef stock. Place pan in oven or transfer all ingredients into a slow cooker.
  • Braise for approximately 6 hours, until fork tender.