Country Pot Roast
Experience comfort food at its finest with this hearty Country Pot Roast recipe, a timeless classic that brings rustic flavors to your dinner table. This one-pot wonder features a tender, slow-cooked beef chuck roast, seasoned to perfection and simmered alongside a medley of carrots, celery, potatoes, and a rich, savory broth infused with optional red wine for added depth. The secret to its full-bodied flavor lies in the slow-cooking process, which ensures melt-in-your-mouth meat and perfectly cooked vegetables. Ideal for cozy family dinners or special gatherings, this easy-to-follow recipe combines simplicity with gourmet flavor. Serve it straight from the pot, complete with its luscious gravy, for the ultimate homestyle meal that’s sure to impress. Perfect for anyone searching for "beef pot roast recipes," "one-pot comfort food," or "slow-cooked dinners."
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 potatoes, quartered
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoons dried thyme
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast on all sides with salt and pepper, then dust it lightly with the all-purpose flour.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté until softened, about 5 minutes, then stir in the minced garlic and cook for another minute.
Add the beef broth, red wine (if using), and tomato paste to the pot. Stir well to combine and bring the mixture to a simmer.
Return the roast to the pot, placing it in the liquid. Add the carrots, celery, potatoes, dried thyme, and bay leaves around the roast.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it cook for about 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and carefully discard the bay leaves.
Let the roast rest for 10 minutes before slicing. Serve warm with the vegetables and a generous ladle of the flavorful cooking liquid.
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6280 mg | 273% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.6 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 8901 mg | 189% | |
*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.
