Family Favorite Pot Roast
Warm, hearty, and irresistibly tender, this Family Favorite Pot Roast is a classic comfort food your entire family will cherish. Featuring a perfectly seasoned chuck roast seared to golden perfection, this recipe combines aromatic onions and garlic with wholesome chunks of carrots, celery, and Yukon Gold potatoes for a one-pot meal that’s both satisfying and nutritious. A rich broth made of beef stock, optional red wine, and a blend of thyme and rosemary infuses every bite with savory depth, while slow cooking in the oven ensures melt-in-your-mouth tenderness. Whether it’s a cozy weeknight dinner or a special family gathering, this pot roast recipe is the ultimate crowd-pleaser, served with spoonfuls of its decadent, flavorful gravy. Perfect for those seeking a traditional slow-cooked comfort meal that’s easy to prepare yet packed with flavor!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 whole onion (large, sliced)
- 3 cloves garlic (minced)
- 4 whole carrots (cut into chunks)
- 3 stalks celery (cut into chunks)
- 4 whole potatoes (Yukon Gold, quartered)
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
Instructions
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
Sear the chuck roast for 3-4 minutes on each side, until deeply browned. Remove the roast and set it aside.
In the same pot, add the sliced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the tomato paste to the pot and stir for another minute to incorporate.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Stir in the dried thyme, dried rosemary, and bay leaf.
Return the seared roast to the pot. Arrange the carrots, celery, and potatoes around the roast.
Bring the liquid to a simmer, cover the pot with a tight-fitting lid, and transfer it to an oven preheated to 300°F (150°C).
Cook in the oven for 4 hours, or until the roast is fork-tender and the vegetables are soft.
Remove the pot from the oven and let the roast rest for 10 minutes. Discard the bay leaf.
Shred the meat into chunks and serve with the cooked vegetables and a spoonful of the rich cooking juices over the top.
Nutrition Facts
Calories |
4262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11155 mg | 485% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 37.2 g | ||
| Protein | 380.2 g | 760% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 538 mg | 41% | |
| Iron | 52.0 mg | 289% | |
| Potassium | 9068 mg | 193% | |
*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.
