Grandma’s Classic Pot Roast (Dutch Oven Comfort Recipe)

This is the pot roast my grandma taught me to make. Nothing fancy… just the kind that cooks low and slow until it falls apart and the gravy is rich enough to pour all over mashed potatoes.

The first thing she always did was salt and pepper the roast and poke a bunch of holes in it with a fork. I honestly have no idea why… but that’s what she did, so that’s what I still do. Some traditions you just don’t question.

Then the roast gets dredged in flour and browned in a Dutch oven before everything goes into the oven to slowly cook with onions, garlic, red wine, and beef broth. By the time it’s done, the whole house smells amazing and the meat is fork-tender.

And in our house, it always gets served over mashed potatoes.

Ingredients

(Serves about 6–8)

• 4–5 lb chuck roast or round roast

• Salt and pepper

• ½ cup flour (for dredging)

• 1 onion or a few shallots, chopped

• 8 cloves garlic, chopped

• 2–4 cups beef broth

• 1 cup red wine

• 1 lb baby carrots

• 1–2 teaspoons browning sauce ( I use Kitchen Bouquet)

• Rosemary and thyme (sprigs or dried)

• 2 tablespoons butter

• 2 tablespoons flour + water (for slurry)

Directions

1. Prep the Roast

Season the roast generously with salt and pepper. Poke a few holes in it with a fork (this is how my grandma always did it). Lightly dredge the roast in flour.

2. Brown the Roast

Heat a little oil in a Dutch oven over medium-high heat. Brown the roast on all sides, about 6–8 minutes per side. Remove the roast and set aside.

3. Cook the Onions and Garlic

Add a couple slices of butter to the pot. Stir in the chopped onion or shallots and cook for about a minute. Add the garlic and stir, using a wooden spoon to scrape up the browned bits from the bottom of the pot.

4. Make the Base

Whisk together flour and water to make a slurry. Add it to the pot, whisking constantly until it begins to thicken slightly.

5. Add the Liquid

Pour in the red wine and scrape up any remaining bits from the bottom of the pot. Add the beef broth and stir.

6. Build the Roast

Place the roast back into the pot. Add the carrots, browning sauce, rosemary, thyme, and a little more salt and pepper.

7. Cook Low and Slow

Cover and place in a 325°F oven for about 3 hours, until the meat is tender and falling apart.

8. Serve

Serve the roast with the carrots and plenty of gravy spooned over mashed potatoes.