Company Pot Roast
Perfect for gatherings and special occasions, Company Pot Roast is a hearty, flavor-packed dish that will impress your guests with minimal effort. This classic recipe features a tender, slow-cooked beef chuck roast that’s seared to golden perfection and braised with onions, carrots, celery, and baby potatoes in a rich red wine and beef broth sauce infused with fresh thyme, rosemary, and bay leaves. With just 30 minutes of hands-on prep and a long, slow roast in the oven, you’ll achieve melt-in-your-mouth beef surrounded by perfectly cooked, aromatic vegetables. Serve this comforting, one-pot meal straight from the Dutch oven for an effortless yet elegant main course. A true crowd-pleaser for Sunday dinners and dinner parties alike! Keywords: company pot roast, tender beef chuck roast, slow-cooked pot roast, one-pot meal, red wine braise.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 4 large carrots, cut into 2-inch pieces
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 16 oz baby potatoes
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with salt and black pepper. Sprinkle the flour on all sides of the roast and pat it to adhere evenly.
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, reduce the heat to medium and add the sliced onions, carrots, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the roast to the pot. Pour in the beef broth, ensuring the liquid comes about halfway up the sides of the roast. Add the thyme, rosemary, and bay leaves.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, turning the roast once halfway through for even cooking.
After 3 hours, add the baby potatoes to the pot, nestling them into the liquid around the roast. Cover and continue cooking for an additional 1 hour, or until the roast is fork-tender and the potatoes are cooked through.
Remove the pot from the oven and discard the thyme, rosemary, and bay leaves. Let the roast rest for 10 minutes before slicing.
Serve the pot roast with the vegetables and potatoes, spooning the flavorful sauce over the top. Enjoy!
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1715 mg | 36% | |
*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.
