The Pantry
American

Pot roast with carrots

A compact Dutch-oven pot roast for 2, built from seared chuck, onion, red wine, broth, and carrots added late so they stay intact. The beef braises until spoon-tender, then the pan juices are reduced into a glossy sauce. Serve the slices directly from the pot with the carrots tucked alongside and plenty of brown gravy over the top.

Prep 20 minCook 2 hr 30 minRest 10 minAdjust servings ↓
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Pot roast with carrots
~920 calper person · ~1840 total
~$9.25meal total · ~$4.63 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 5- to 6-quart Dutch oven and a 2.5 to 3 lb chuck roast, but keep the oven temperature the same and expect the braise to run longer. Do not crowd the pot; the liquid should come partway up the meat, not submerge it completely.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Heat and season the roast

~21 min

Heat and season the roast.

Heat the oven to 325 F and set a 4-quart Dutch oven on the stove.

Pat the 1 1/4 lb beef chuck roast dry, then season it with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp all-purpose flour, pressing the flour into the surface so it clings evenly.

Ingredients
  • 1 1/4 lbBeef chuck roast
  • 1/2 tspKosher salt
  • 1/2 tspBlack pepper
  • 1 tbspAll-purpose flour
Step 2

Brown the beef

~8 min

Brown the beef.

Warm 1 tbsp vegetable oil in the Dutch oven over medium-high heat until it shimmers.

Sear the roast for 3 to 4 minutes per side, including the edges, until deeply browned.

This crust builds the savory base for the sauce, so do not rush this step.

Ingredients
  • 1 tbspVegetable oil
Step 3

Cook the onion base

~5 min

Cook the onion base.

Lower the heat to medium.

Add the 6 oz sliced yellow onion and cook for about 4 minutes, stirring and scraping up the browned bits, until the onion starts to soften.

Stir in the 2 tsp minced garlic, 1 tbsp tomato paste, and 1/4 tsp kosher salt, then cook for 1 minute until the tomato paste darkens slightly.

Ingredients
  • 1/4 tspKosher salt
  • 6 ozYellow onion
  • 2 tspGarlic
  • 1 tbspTomato paste
Step 4

Deglaze the pot

~1 min

Deglaze the pot.

Pour in 1/4 cup dry red wine and stir, scraping the bottom of the pot until the fond dissolves.

Simmer for about 1 minute so the wine loses its sharp edge, then add 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 bay leaf, and 1 tsp dried thyme.

Ingredients
  • 1 cupBeef broth
  • 1/4 cupDry red wine
  • 1 tbspWorcestershire sauce
  • 1Bay leaf
  • 1 tspDried thyme
Step 5

Begin the braise

~75 min

Begin the braise.

Return the roast and any juices to the pot, nestling the beef into the liquid.

Bring the braising liquid to a gentle simmer, cover the Dutch oven, and move it to the oven.

Braise for 1 hour 15 minutes, turning the roast once halfway through so the exposed top stays moist.

Ingredients
  • 1 1/4 lb total for recipeBeef chuck roast
Step 6

Add the carrots

~45 min

Add the carrots.

Stir the 8 oz carrots into the pot around the beef, spooning some liquid over them.

Cover again and braise for 35 to 45 minutes more, until the beef is fork-tender and a thermometer inserted into the thickest part reads about 195 F to 205 F.

The carrots should be tender but still hold their shape.

Ingredients
  • 1 1/4 lb total for recipeBeef chuck roast
  • 8 ozCarrots
Step 7

Reduce the sauce

~8 min

Reduce the sauce.

Discard the bay leaf, skim excess fat from the surface, and simmer the braising liquid over medium heat for 5 to 8 minutes until it lightly coats a spoon.

Stir in the remaining 1/4 tsp kosher salt and the 1 tbsp chopped parsley.

Ingredients
  • 1/4 tspKosher salt
  • 1 tbspParsley
Step 8

Slice and serve

~10 min cook

Slice

Rest the roast for 10 minutes

Step 9

Slice it against the grain

After ~10 min

then slice it against the grain into thick pieces.

Spoon the carrots and glossy pan sauce over the beef

Ingredients
  • 8 oz total for recipeCarrots
Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Pot roast with carrots: Transfer it to a plate.

Pot roast with carrots: Transfer the beef and carrots to a cutting board and a serving platter.

Pot roast with carrots: serve.

Pot roast with carrots: serve while hot, with the sliced meat arranged so the browned crust and the braised interior are both visible.

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Ingredients

For 2 people

  • 1 1/4 lb beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp all-purpose flour
  • 1 tbsp vegetable oil
  • 6 oz yellow onion, sliced
  • 8 oz carrots, cut into 1 1/2-inch pieces
  • 2 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 cup beef broth
  • 1/4 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp chopped parsley

Method

  1. Heat and season the roastHeat the oven to 325 F and set a 4-quart Dutch oven on the stove. Pat the 1 1/4 lb beef chuck roast dry, then season it with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp all-purpose flour, pressing the flour into the surface so it clings evenly.
  2. Brown the beefWarm 1 tbsp vegetable oil in the Dutch oven over medium-high heat until it shimmers. Sear the roast for 3 to 4 minutes per side, including the edges, until deeply browned. Transfer it to a plate. This crust builds the savory base for the sauce, so do not rush this step.
  3. Cook the onion baseLower the heat to medium. Add the 6 oz sliced yellow onion and cook for about 4 minutes, stirring and scraping up the browned bits, until the onion starts to soften. Stir in the 2 tsp minced garlic, 1 tbsp tomato paste, and 1/4 tsp kosher salt, then cook for 1 minute until the tomato paste darkens slightly.
  4. Deglaze the potPour in 1/4 cup dry red wine and stir, scraping the bottom of the pot until the fond dissolves. Simmer for about 1 minute so the wine loses its sharp edge, then add 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 bay leaf, and 1 tsp dried thyme.
  5. Begin the braiseReturn the roast and any juices to the pot, nestling the beef into the liquid. Bring the braising liquid to a gentle simmer, cover the Dutch oven, and move it to the oven. Braise for 1 hour 15 minutes, turning the roast once halfway through so the exposed top stays moist.
  6. Add the carrotsStir the 8 oz carrots into the pot around the beef, spooning some liquid over them. Cover again and braise for 35 to 45 minutes more, until the beef is fork-tender and a thermometer inserted into the thickest part reads about 195 F to 205 F. The carrots should be tender but still hold their shape.
  7. Reduce the sauceTransfer the beef and carrots to a cutting board and a serving platter. Discard the bay leaf, skim excess fat from the surface, and simmer the braising liquid over medium heat for 5 to 8 minutes until it lightly coats a spoon. Stir in the remaining 1/4 tsp kosher salt and the 1 tbsp chopped parsley.
  8. Slice and serveRest the roast for 10 minutes, then slice it against the grain into thick pieces. Spoon the carrots and glossy pan sauce over the beef and serve while hot, with the sliced meat arranged so the browned crust and the braised interior are both visible.

Before you cook

What to get ready

Heavy lidded pot or oven-safe casserole as directed, tongs, ladle and thermometer.

Choose a pot that fits the chuck snugly and keep carrots ready for their later addition.

If something needs adjusting

Roast resists shredding

Continue covered at a gentle braise until fork-tender; reaching a safe temperature does not mean chuck is tender yet.

Sauce reduces faster than the food softens

Keep heat gentle, cover as directed and check liquid periodically. Add hot water in small amounts rather than letting the bottom scorch.

Store for later

Divide the cooked dish into shallow containers for prompt chilling. Reheat portions to 165°F, stirring sauces and adding water if needed.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining carrots and celery in a soup base.

Next use for your ingredients: Minestrone →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Dry the beef very well before flouring and searing. Surface moisture steams the roast instead of browning it, which gives you weaker fond and a thinner sauce. If your Dutch oven is crowded, sear the roast in two batches rather than forcing it into the pot all at once.

Make it work for you

For a sweeter braise, replace half the carrots with 4 oz parsnips cut the same size. Add them at the same time as the carrots, because parsnips soften a little faster and can go mushy if they braise much longer than the beef.

Use more of your yellow onion and carrots in estofado de ternera.

Can I use brisket instead of chuck?

Yes, but brisket usually needs a longer braise and a little more patience before it slices neatly. Keep the oven at 325 F, watch the liquid level, and expect the meat to need 15 to 30 minutes more than chuck. Slice brisket very thinly against the grain for the best texture.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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