Classic Fall-Apart Pot Roast Recipe

Pat the beef chuck roast dry with paper towels. Season it generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned (about 4-5 minutes per side). This step locks in the flavor.
Step 2: Add Aromatics and Liquids
Remove the roast from the pot and set it aside. In the same pot, add the onion and garlic and cook for about 2-3 minutes, until softened and fragrant.
Pour in the beef broth, red wine (if using), and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Add the thyme, rosemary, and bay leaves.
Step 3: Roast the Beef
Return the roast to the pot, nestling it into the liquid. Add the carrots and potatoes around the roast. Bring the liquid to a simmer.
Cover the pot with a lid and transfer it to the oven. Roast at 325°F (165°C) for 3-4 hours, or until the beef is fork-tender and easily pulls apart.
Step 4: Rest and Serve
Remove the pot from the oven and carefully transfer the roast to a cutting board. Let the roast rest for 10-15 minutes before slicing or shredding.
Serve the pot roast with the vegetables and spoon some of the flavorful gravy over the top.
Serving and Storage Tips