Classic Pot Roast
Indulge in the comforting warmth of a "Classic Pot Roast," a timeless dish that's perfect for family dinners or special gatherings. This recipe features a succulent beef chuck roast, expertly seared for a robust flavor, and braised in a rich blend of beef broth, red wine, and aromatic tomato paste. A medley of tender vegetables, including carrots, celery, and baby red potatoes, cooks alongside the roast, absorbing its savory juices and creating a complete, hearty meal. Enhanced with fresh rosemary, thyme, and a hint of garlic, this one-pot wonder offers melt-in-your-mouth goodness after slow cooking in the oven for hours. Perfectly seasoned and served with its velvety gravy, this pot roast is the ultimate comfort food that brings everyone to the table.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 4 medium carrots
- 3 celery stalks
- 1.5 pounds red potatoes
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
Preheat your oven to 275°F (135°C).
Season the beef chuck roast generously on all sides with salt and black pepper. Allow it to come to room temperature while you prepare other ingredients.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast on all sides until well browned, about 4 minutes per side. Remove the roast and set it aside.
While the beef is searing, peel and coarsely chop the onion, mince the garlic, slice the carrots into 1-inch pieces, and cut the celery into 1-inch pieces. Halve or quarter the potatoes depending on their size.
In the same pot used for the beef, add the chopped onion and garlic. Sauté for about 3 minutes until the onion begins to soften.
Stir in the tomato paste, cooking for another 1-2 minutes until the paste begins to darken.
Pour in the red wine and beef broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pot, which will add extra flavor to the dish.
Return the roast to the pot, nestled into the liquid. Add the carrots, celery, potatoes, rosemary, thyme, and bay leaf around the beef.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the meat is fork-tender and the vegetables are cooked through.
Remove the pot from the oven, and carefully transfer the roast and vegetables to a serving platter to rest. Discard the thyme, rosemary, and bay leaf.
To thicken the gravy if desired, place the pot on the stovetop over medium heat and let the liquid simmer and reduce slightly. You may also whisk in a slurry of cornstarch and water if you prefer a thicker consistency.
Slice the pot roast against the grain and serve hot with the roasted vegetables and gravy over the top.
Nutrition Facts
Calories |
4663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7676 mg | 334% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 38.4 g | ||
| Protein | 272.8 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 8992 mg | 191% | |
*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.
