Why You’ll Love This Recipe
Company Pot Roast is the ultimate comfort food, elevated for entertaining. Slow-braised beef becomes fork-tender while absorbing the rich flavors of wine, herbs, and aromatic vegetables. Unlike a simple weeknight roast, this dish is hearty yet refined, making it perfect for holidays, family gatherings, or dinner parties. The long, slow cooking process transforms inexpensive cuts of beef into something luxurious, while the sauce—thick, velvety, and deeply flavorful—ties everything together. Served with mashed potatoes, polenta, or crusty bread, this pot roast is a timeless recipe that feels both rustic and sophisticated.
Company Pot Roast Recipe | Tender & Flavorful Dinner
- Total Time: 3 hrs 50 mins
- Yield: 6 servings
- Diet: Halal
Description
A tender and flavorful pot roast slow-braised with vegetables, herbs, and a rich beef gravy, perfect for family dinners or special gatherings.
Ingredients
- 1 (3–4 lb) beef chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
- Preheat oven to 300°F (150°C).
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- Add onions, garlic, carrots, potatoes, and celery to the pot, sautéing for 3–4 minutes.
- Stir in tomato paste, then deglaze with red wine (if using), scraping up browned bits.
- Return roast to pot. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Cover and braise in oven for 3–4 hours, or until meat is fork-tender.
- Remove roast and vegetables to a serving platter. Discard herbs and bay leaves.
- Optional: Mix cornstarch and water, stir into cooking liquid, and simmer on stovetop until thickened for gravy.
- Slice pot roast and serve with vegetables and gravy.
Notes
- Best made a day ahead—flavors deepen overnight.
- Can also be made in a slow cooker (low for 8 hours, high for 4–5 hours).
- Pairs perfectly with crusty bread or buttered noodles.
- Prep Time: 20 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck roast – The star of the dish, marbled for tenderness and flavor.
Olive oil – Used for searing the roast and creating a flavorful base.
Onion – Adds sweetness and depth to the braise.
Carrots – Provide earthy sweetness and heartiness.
Celery – Balances the flavors with a mild, savory note.
Garlic – Infuses the sauce with aromatic richness.
Tomato paste – Adds depth and a subtle tang to the sauce.
Red wine – Brings bold, rich flavor to the braising liquid.
Beef broth – Keeps the meat moist and forms the body of the sauce.
Fresh thyme – Adds an herbal note that complements the beef.
Bay leaves – Infuse the sauce with subtle depth.
Rosemary (optional) – Enhances the earthy, savory flavors.
Salt and black pepper – Essential for seasoning the roast and vegetables.
Flour – Thickens the sauce slightly for a velvety finish.
Directions
Preheat oven to 325°F (160°C). Pat the beef roast dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
Add onions, carrots, and celery to the pot, cooking until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant. Sprinkle with flour and stir to coat. Deglaze with red wine, scraping up browned bits. Add beef broth, thyme, bay leaves, and rosemary. Return the roast to the pot, nestling it into the liquid.
Cover and transfer to the oven. Braise for 3–3 ½ hours, until the beef is fork-tender. Remove the roast and vegetables. Skim excess fat from the sauce and simmer on the stovetop if needed to thicken. Slice or shred the beef and serve with the vegetables and sauce.
Servings and timing
This recipe serves 6–8 people. Preparation takes 20 minutes, with cooking requiring about 3 ½ hours. Total time: just under 4 hours.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed. For longer storage, freeze portions for up to 3 months.
Variations and Customizations
Italian-Style Roast – Add crushed tomatoes, Italian herbs, and olives for Mediterranean flair.
French Twist – Use pearl onions, mushrooms, and Cognac for a boeuf bourguignon-style roast.
Herb Lovers’ Roast – Add sage and parsley for a garden-fresh flavor profile.
Spicy Version – Stir in a pinch of red pepper flakes or smoked paprika.
Root Vegetable Base – Swap or add parsnips, turnips, or potatoes to the braise.
Slow Cooker Method – Cook on low for 8–9 hours or high for 5–6 hours.
Pressure Cooker Shortcut – Use an Instant Pot to braise in about 90 minutes.
FAQs
What cut of beef is best for pot roast?
Chuck roast is ideal, but brisket or round roast also work well.
Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors deepen.
Do I need to use wine?
No, you can substitute with extra beef broth if preferred.
How do I keep the roast from drying out?
Keep it partially submerged in liquid and cook low and slow.
Can I thicken the sauce more?
Yes, simmer uncovered on the stove or whisk in a cornstarch slurry.
Can I shred instead of slice the beef?
Yes, shredding creates a more rustic presentation.
Do I need a Dutch oven?
It’s ideal, but any oven-safe heavy pot with a lid works.
Can I use white wine instead of red?
Red wine adds more depth, but dry white wine works for a lighter flavor.
What sides pair best with pot roast?
Mashed potatoes, polenta, roasted vegetables, or crusty bread.
How do I make the sauce richer?
Add a knob of butter or splash of cream before serving.
Conclusion
Company Pot Roast is a timeless dish that delivers tender beef, hearty vegetables, and a rich, flavorful sauce—all slow-cooked to perfection. Perfect for gatherings, holidays, or when you want a meal that feels both rustic and refined, this recipe turns simple ingredients into something extraordinary. With its versatility and comforting appeal, it’s sure to become a centerpiece in your collection of classic family meals.