Country Style Pot Roast
Slow-cooked to perfection, this Country Style Pot Roast is the ultimate comfort food, offering tender, melt-in-your-mouth beef infused with rich, savory flavors. Made with a well-marbled beef chuck roast, hearty vegetables like carrots, potatoes, and celery, and a fragrant blend of garlic, thyme, and bay leaves, this one-pot recipe is designed for both flavor and convenience. The optional splash of red wine enhances the depth of the gravy, while the slow-braising process in a Dutch oven ensures a fork-tender texture. Perfect for cozy family dinners or an impressive meal for guests, this pot roast is as satisfying as it is simple to prepare. Garnish with fresh parsley for a vibrant finish, and pair it with crusty bread to soak up every last drop of the luscious gravy. Whether you’re new to slow-braising techniques or a seasoned home cook, this recipe is a must-try for anyone craving a classic, hearty meal.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 1 cup red wine (optional)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 4 medium potatoes, quartered
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and pepper, then rub it with the flour to form a light coating.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until it develops a deep brown crust, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes or until softened. Add the garlic and sauté for 1 minute until fragrant.
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth and tomato paste, mixing well to combine. Add the thyme sprigs and bay leaves to the pot.
Return the beef roast to the pot, along with the quartered potatoes. Ensure the liquid covers most of the roast and vegetables. Add more broth if necessary.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3.5-4 hours, or until the beef is fork-tender and easily pulls apart.
Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Taste the gravy and adjust seasoning if needed.
Transfer the roast and vegetables to a serving platter. Garnish with chopped parsley before serving.
Serve warm and enjoy the comforting flavors of this country-style pot roast.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1467 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.
