Easy Peasy Pot Roast
Tender, juicy, and bursting with flavor, this Easy Peasy Pot Roast is the ultimate comfort meal that's as simple to prepare as it is satisfying to eat. Made with a succulent 3-pound beef chuck roast, hearty chunks of carrots and potatoes, and a blend of aromatic herbs like thyme and rosemary, this one-pot wonder transforms into a melt-in-your-mouth masterpiece after slow-cooking to perfection in a rich beef broth—and a splash of dry red wine, if you're feeling indulgent. With just 15 minutes of prep time, the Dutch oven does all the hard work for you, infusing every bite with bold, savory flavors. Perfect for weeknight dinners or cozy family gatherings, this classic pot roast recipe is a crowd-pleaser that pairs beautifully with its own robust gravy. Embrace the ease of comfort cooking with this foolproof pot roast that satisfies every craving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 4 large carrots
- 5 medium potatoes
- 1 large yellow onion
- 4 whole garlic cloves
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 300°F (150°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the roast on all sides in the hot oil until browned, about 4 minutes per side. Remove the roast and set it aside.
Peel and chop the carrots into large chunks. Cut the potatoes in half or quarters, depending on size. Chop the onion into large pieces.
Add the onion and garlic cloves to the Dutch oven and sauté for 2-3 minutes until softened and fragrant.
Stir in the tomato paste, thyme, and rosemary, cooking for another 1-2 minutes.
Deglaze the pan by pouring in the red wine (if using) and scraping the bottom to release any browned bits. Cook for 2 minutes.
Add the beef broth to the pot and stir to combine.
Return the beef roast to the pot, nestling it into the liquid. Arrange the carrots and potatoes around the roast.
Sprinkle the remaining salt and pepper over the vegetables.
Cover the Dutch oven with its lid and place it in the preheated oven.
Cook for 3-4 hours, or until the meat is tender and can be easily pulled apart with a fork.
Remove the roast and vegetables from the pot and transfer to a serving platter.
Skim any excess fat from the cooking liquid and serve as a gravy alongside the roast.
Enjoy your Easy Peasy Pot Roast with loved ones!
Nutrition Facts
Calories |
5065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8554 mg | 372% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 37.5 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 11273 mg | 240% | |
*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.
