French Pot Roast
Transport your taste buds to the heart of France with this comforting French Pot Roast, a slow-braised masterpiece that combines tender beef chuck roast, aromatic herbs, and a medley of vegetables in a rich, wine-infused sauce. Perfect for cozy dinners or special gatherings, this rustic dish features deeply seared beef, which is gently simmered in a Dutch oven alongside carrots, celery, and baby potatoes to create a flavorful one-pot meal. The inclusion of garlic, tomato paste, and a splash of dry red wine adds depth and sophistication, while fresh thyme, rosemary, and bay leaves infuse the dish with warm, earthy notes. Ready in just three hours, this hearty classic is a true celebration of slow-cooked comfort food that will leave your kitchen fragrant and your guests impressed.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 carrots, cut into 2-inch pieces
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 cups dry red wine
- 2 cups beef stock
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 1.5 pounds baby potatoes
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels, then season all over with the salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until softened and slightly browned, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot and stir, cooking for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared roast to the pot. Pour in the beef stock and add the thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come about halfway up the roast.
Cover the pot with its lid and transfer it to the preheated oven. Cook for 2 hours.
After 2 hours, add the baby potatoes to the pot around the roast. Re-cover the pot and cook for an additional 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
Remove the pot from the oven and discard the thyme sprigs, rosemary sprigs, and bay leaves.
Serve the French Pot Roast hot, spooning the sauce and vegetables over each serving. Enjoy!
Nutrition Facts
Calories |
4736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.2 g | 387% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5924 mg | 258% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 32.5 g | ||
| Protein | 272.1 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 9196 mg | 196% | |
*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.
