Falling Apart Braised Pot Roast with Vegetables
Slow-cooked to perfection, this Falling Apart Braised Pot Roast with Vegetables is the ultimate comfort food, perfect for a cozy family dinner or a special Sunday meal. This hearty recipe features a succulent chuck roast, deeply seared for a caramelized crust, then braised in a rich blend of beef broth and dry red wine with aromatic herbs like thyme, rosemary, and bay leaves. The fork-tender meat is accompanied by a medley of braised vegetables, including sweet onions, carrots, celery, and red potatoes, all infused with the savory flavors of the herbaceous gravy. With minimal prep and a hands-off cooking method, this dish transforms simple ingredients into a soul-warming meal that’s as satisfying as it is easy to make. Whether you're craving classic comfort or a show-stopping centerpiece, this pot roast is guaranteed to impress!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onion
- 4 medium carrots
- 3 medium celery stalks
- 4 cloves garlic cloves
- 1.5 pounds red potatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season it generously on all sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until deeply browned. Remove the roast and set it aside.
Peel and slice the onions into thick wedges. Scrub and cut the carrots into large chunks. Chop the celery into similar-sized pieces. Mince the garlic cloves. Set the vegetables aside.
Add the onions to the pot and sauté for 2-3 minutes until they start to soften. Add the garlic, carrots, celery, and tomato paste. Stir and cook for another 2 minutes to coat the vegetables and bring out their flavors.
Pour in 1 cup of red wine and scrape the bottom of the pot to deglaze, loosening any browned bits stuck to the bottom. Simmer for 2-3 minutes to reduce slightly.
Return the roast to the pot. Add 3 cups of beef broth, the thyme, rosemary, and bay leaves. Ensure the liquid comes about halfway up the sides of the roast; add more broth if necessary.
Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise for 2 hours.
After 2 hours, remove the pot from the oven and add the red potatoes (quartered if large). Stir the vegetables slightly to ensure they are coated in the braising liquid. Return the pot to the oven and continue braising for another 2 hours.
Check the roast for doneness. It should be fork-tender and falling apart. If needed, cook for an additional 30 minutes.
Remove the pot from the oven. Discard the thyme, rosemary, and bay leaves. Let the roast rest for 10 minutes before shredding it into chunks with two forks.
Serve the pot roast with the braised vegetables and spoon the flavorful gravy over the top. Enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2013 mg | 88% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 1591 mg | 34% | |
*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.
