Colonial Pot Roast
Transport your taste buds back in time with this Colonial Pot Roast—a hearty, comforting classic that combines tender beef chuck roast with a medley of wholesome root vegetables. Perfectly seasoned and slow-braised in a savory blend of beef broth and optional red wine, this recipe creates a melt-in-your-mouth roast surrounded by carrots, parsnips, and potatoes that soak up all the rich flavors. Infused with aromatic herbs like bay leaves and fresh thyme, this dish is slow-cooked to perfection in a Dutch oven for a fork-tender finish. Ideal for cozy family dinners or special occasions, this pot roast is a true testament to the timeless art of slow cooking. Serve it with the thickened pan sauce for an irresistible, satisfying meal that feels as warm as history itself.
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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 Vegetable oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 4 medium Carrots, peeled and cut into chunks
- 3 medium Parsnips, peeled and cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 2 Bay leaves
- 4 Fresh thyme sprigs
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season it generously on all sides with salt and black pepper, then dust it with all-purpose flour to create a light coating.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom with a wooden spoon. Let the liquid come to a simmer.
Return the seared roast to the pot. Add the carrots, parsnips, and potatoes around the sides of the meat.
Tuck the bay leaves and thyme sprigs into the liquid. Cover the Dutch oven with a tight-fitting lid.
Place the covered Dutch oven in the preheated oven. Cook for 4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Once cooked, remove the roast and vegetables from the pot. Discard the bay leaves and thyme sprigs.
Optional: For a thicker sauce, transfer the pot to the stovetop, bring the liquid to a simmer, and whisk in a slurry made from 1 tablespoon of flour mixed with 2 tablespoons of water. Cook until the sauce has thickened, about 2-3 minutes.
Slice the pot roast and serve it alongside the vegetables, drizzled with the pan sauce.
Nutrition Facts
Calories |
6206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7900 mg | 343% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 46.6 g | ||
| Protein | 361.0 g | 722% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 61.1 mg | 339% | |
| Potassium | 11453 mg | 244% | |
*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.
