Delicious Pot Roast
Experience comfort food at its finest with this mouthwatering Delicious Pot Roast recipe, a slow-cooked, one-pot wonder that's perfect for cozy family dinners or special gatherings. Featuring tender, fall-apart chuck roast seasoned to perfection, this hearty dish is simmered in a rich blend of beef broth, red wine, and fragrant herbs like thyme and rosemary. Nestled alongside a medley of carrots, celery, and potatoes, this pot roast showcases a symphony of classic flavors elevated by expert techniques like searing for maximum flavor and deglazing to create a velvety broth. With just 20 minutes of prep time, the oven does the hard work, making this the ultimate stress-free dinner that's elegant yet comforting. Serve it steaming hot, straight out of the Dutch oven, with its savory juices for a truly unforgettable meal. Perfect for fans of slow cooker pot roast or traditional Sunday roasts, this recipe is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 4 medium Carrots
- 2 Celery stalks
- 4 medium Potatoes
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 Bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
Heat a large Dutch oven over medium-high heat and add the olive oil.
Sear the roast in the hot oil for about 4-5 minutes per side, until browned. Remove the roast and set aside.
Chop the onion into large chunks. Peel and mince the garlic. Cut the carrots, celery, and potatoes into large pieces.
In the same Dutch oven, reduce the heat to medium and add the onion, cooking for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, then pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, fresh thyme, rosemary, and bay leaf to the pot. Stir to combine.
Return the roast to the Dutch oven and nestle the carrots, celery, and potatoes around the meat.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the thyme, rosemary, and bay leaf.
Serve the pot roast hot with the vegetables and a ladle of the flavorful broth.
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11139 mg | 484% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 29.8 g | ||
| Protein | 378.9 g | 758% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 478 mg | 37% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 8757 mg | 186% | |
*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.
