AmericanMain course

Classic Pot Roast

Name: Classic Pot Roast
Prep time: 20 min
Cook time: 360 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds chuck roast; 6 servings salt and pepper; 2 tablespoons vegetable oil; 2 inches onions; 20 inches baby carrots; 3 inches celery stalks; 8 ounces beer; 2 sprigs thyme; 1 cup beef stock; 1 tablespoon worcestershire sauce

A pot roast made with chuck, braised low and slow with root vegetables, beer, and beef stock until it's fork-tender. The long cooking time breaks down the meat, leaving it shreddable and rich. It's a dish that largely takes care of itself once it's in the oven, making it ideal for a lazy weekend.

Recipes.zone

August 27, 2026

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9 steps · 45 min total

Preheat and Heat Skillet

Get your oven going to 325 degrees. Meanwhile, set a cast iron skillet or Dutch oven over medium-high heat on the stovetop.

Season the Roast

Trim any large pieces of excess fat from the chuck roast. Season the meat generously all over with salt and pepper, then rub it down with vegetable oil on all sides.

Sear the Beef

Place the seasoned roast into the hot skillet. Sear it, letting it brown deeply for several minutes on each side, until you have a nice crust.

Add Vegetables

Once the roast is well-browned, remove it from the skillet and set it aside. Add the chopped onions, carrots, and celery to the pan.

Sauté Vegetables

Sauté the vegetables for several minutes, stirring occasionally, until they start to soften and pick up some of the fond from the pan. Season them with salt and pepper.

Deglaze with Beer

Pour in the beer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce for several minutes.

Add Liquids and Thyme

Return the seared beef to the pan, nestling it among the vegetables. Add the thyme sprigs, beef stock, and Worcestershire sauce.

Braise in Oven

Cover the pan tightly and transfer it to the preheated oven. Let it braise for 6 to 8 hours, or until the meat is fork-tender and easily pulls apart.

Serve

Serve the pot roast hot, alongside steamed potatoes or with some crusty bread to soak up the juices.

Classic Pot Roast