Easy Company Pot Roast
Perfect for weekend dinners or cozy gatherings, this Easy Company Pot Roast is a foolproof recipe that combines comfort and sophistication. Featuring tender, melt-in-your-mouth boneless beef chuck roast slowly braised with hearty red potatoes, sweet carrots, and a rich medley of garlic, onions, and herbs, this pot roast is a one-pot wonder guaranteed to impress. The savory broth—enriched with dry red wine and tomato paste—adds depth of flavor, while fresh thyme and rosemary lend an aromatic finish. With just 20 minutes of prep time and a low-and-slow cook in the oven, this dish delivers gourmet results with minimal effort. Serve this crowd-pleasing roast alongside warm crusty bread to soak up the flavorful juices for a meal that feels like a hug on a plate.
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Recipe Information
Ingredients
- 3 pounds boneless beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 4 large carrots
- 6 medium red potatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 pieces bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season all sides with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast until browned on all sides, about 4 minutes per side. Remove the roast and set aside.
Peel and chop the onion into large wedges. Peel the garlic cloves and smash them with the side of a knife.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Add the tomato paste to the pot and stir, cooking for 1-2 minutes to develop its flavor.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Pour in the beef broth and stir to combine. Return the seared roast to the pot.
Peel the carrots and cut them into thick chunks. Wash and halve the red potatoes. Arrange the carrots and potatoes around the roast.
Add the fresh thyme, rosemary, and bay leaves to the pot. Ensure the roast and vegetables are mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer to the preheated oven.
Cook for 4 hours, checking once at the 3-hour mark to ensure there is enough liquid (add more broth if needed).
Once the roast is fork-tender, remove it from the oven. Discard the herb sprigs and bay leaves.
Slice the roast against the grain and serve with the vegetables and sauce from the pot.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1569 mg | 33% | |
*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.
