Braised Pot Roast of Beef
Transform your dinner table with this hearty Braised Pot Roast of Beef, a melt-in-your-mouth classic that combines savory flavors with comforting simplicity. Perfectly seared beef chuck roast is slow-braised in a rich combination of red wine, beef broth, fragrant thyme, and bay leaves, creating a tender, fork-shreddable centerpiece. Accompanied by vibrant carrots, celery, golden onions, and velvety potatoes, this one-pot meal is a symphony of rustic charm and convenience. With just 20 minutes of prep and the magic of oven braising, this dish is a must-try for Sunday suppers or cozy gatherings. Serve it piping hot with the luxurious sauce drizzled over for a meal that’s bursting with flavor and warmth.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and cut into chunks
- 3 medium celery stalks, cut into chunks
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 4 medium potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season it evenly on all sides with salt, pepper, and sprinkle with flour, patting it gently to adhere.
Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once the oil is hot, sear the beef on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and golden.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Return the roast to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the sides of the roast. Bring the liquid to a gentle boil.
Cover the pot with a lid and transfer it to the preheated oven. Braise in the oven for 2 hours.
After 2 hours, add the potatoes to the pot, tucking them around the roast. Cover and continue braising for another 1 hour, or until the beef is tender and pulls apart easily with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes. Discard the thyme sprigs and bay leaves.
Slice or shred the beef and serve hot with the braised vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1453 mg | 31% | |
*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.
