Company Pot Roast Recipe – Classic Comfort Food Dinner Idea
This company pot roast recipe is a classic comfort food dish made with tender beef, carrots, potatoes, and onions simmered in rich gravy. A hearty meal perfect for family dinners, holidays, or cozy nights at home.
Equipment
- Dutch oven or heavy oven-safe pot
- Tongs for searing
- Wooden spoon or spatula
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 3–4 lb chuck roast (or brisket/round)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 onions, sliced
- 3 carrots, cut into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional, can substitute broth or beer)
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
Instructions
- Sear Beef: Pat roast dry, season with salt and pepper, and sear in hot oil until browned on all sides. Remove and set aside.
- Build Flavor: Sauté onions, carrots, celery, and garlic until softened. Stir in tomato paste and cook briefly.
- Deglaze: Add wine (or broth/beer), scraping up browned bits. Reduce slightly.
- Add Liquid & Herbs: Return beef to pot. Add broth, thyme, rosemary, and bay leaves. Liquid should reach halfway up the roast.
- Braise: Cover and cook at 325°F (160°C) for 3–4 hours until beef is fork-tender.
- Finish Gravy: Remove beef and vegetables. Skim fat from liquid, then simmer until reduced to a glossy gravy. Adjust seasoning.
- Rest & Slice: Let beef rest 10–15 minutes before slicing. Serve with vegetables and gravy.
Notes
- Chuck roast is the most reliable cut for tenderness and flavor.
- Deglazing is essential—don’t skip scraping up the fond for maximum depth.
- Add vegetables halfway through cooking if you prefer firmer texture.
- Pot roast tastes even better the next day—perfect for make-ahead meals.
- Pair with mashed potatoes, polenta, or crusty bread to soak up the gravy.