3 Hour Old Fashioned Oven Pot Roast
Savor the comforting flavors of a classic Sunday dinner with this 3 Hour Old Fashioned Oven Pot Roast recipe. Featuring a tender, fall-apart beef chuck roast slow-braised to perfection in a savory combination of beef stock, red wine, and aromatic thyme, this one-pot dish is brimming with hearty vegetables like carrots, celery, and potatoes. The recipe starts with an essential step of searing the roast for a rich, caramelized crust, followed by a slow oven roast for optimal tenderness. Perfect for a family gathering or holiday meal, the pot roast is finished with a simple homemade gravy to tie all the flavors together. With just 30 minutes of prep and a hands-off cooking process, this comforting dish is an effortless way to impress your loved ones. Keywords: old-fashioned pot roast recipe, oven-braised beef, classic Sunday dinner, one-pot comfort food, slow-cooked pot roast.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium (sliced) yellow onion
- 4 large (peeled and chopped) carrots
- 3 large (chopped) celery stalks
- 4 medium (peeled and quartered) russet potatoes
- 4 minced garlic cloves
- 2 cups beef stock
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the sliced onions, chopped carrots, celery, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
Carefully pour in the red wine, scraping the bottom of the pot to release any browned bits. Cook for 2-3 minutes until the wine reduces slightly.
Add the beef stock, dried thyme, bay leaves, and return the seared roast to the pot. The liquid should come about halfway up the roast; add more beef stock or water if necessary.
Tuck the potatoes around the roast in the pot.
Cover the pot with a tight-fitting lid or foil and transfer it to the preheated oven. Roast for 3 hours, turning the roast halfway through the cooking time to ensure even braising.
After 3 hours, remove the pot from the oven. Check that the meat is fork-tender and the vegetables are cooked through.
To thicken the gravy, remove the roast and vegetables from the pot and set them aside. In a small bowl, mix the flour and water to create a slurry. Stir it into the pot's juices over medium heat, cooking for 5 minutes until the gravy thickens.
Serve the pot roast hot with the vegetables and generously spoon the gravy over the top.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
