Braised Beef Pot Roast
Indulge in the comforting flavors of this classic Braised Beef Pot Roast, a hearty and satisfying dish perfect for family dinners or special occasions. Made with a tender, slow-cooked beef chuck roast, seared to perfection and nestled in a savory mix of carrots, celery, onions, and garlic, this recipe is infused with rich layers of flavor from red wine, tomato paste, and fragrant herbs like thyme and bay leaves. Simmered low and slow in a Dutch oven, the addition of russet potatoes in the final hour ensures a one-pot meal that's as wholesome as it is delicious. Serve it hot with the luscious braising liquid poured over for a cozy, melt-in-your-mouth experience that’s sure to be a crowd-pleaser. Perfectly seasoned and easy to prepare, this braised pot roast is a must-try classic for comfort food lovers!
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large (chopped) yellow onion
- 4 medium (cut into 2-inch pieces) carrots
- 3 cut into 2-inch pieces celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 medium (peeled and quartered) russet potatoes
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast evenly with salt and black pepper. Lightly coat the roast in all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides, about 3-4 minutes per side, until a golden crust forms. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the chopped yellow onion, stirring for 2-3 minutes until softened.
Add carrots and celery, cooking for another 3-4 minutes. Stir in minced garlic and tomato paste, cooking for an additional minute.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes.
Add the beef broth, fresh thyme sprigs, and bay leaves to the pot. Bring the liquid to a simmer.
Return the seared beef roast to the pot, nestling it among the vegetables. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Let the roast braise for 2 hours. After 2 hours, add the peeled and quartered russet potatoes to the pot, ensuring they are partially submerged in the liquid.
Continue to braise for an additional 1 hour, or until the beef is fork-tender and the vegetables are soft.
Remove the pot from the oven and discard thyme sprigs and bay leaves. Let the roast rest for 10-15 minutes before serving.
Slice the beef and serve hot, alongside the braised vegetables and potatoes, with the rich braising liquid ladled over the top.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1780 mg | 38% | |
*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.
