French Style Pot Roast
Discover the ultimate comfort food with this French Style Pot Roast, a hearty and elegant twist on the classic pot roast recipe. Juicy, tender beef chuck roast is seared to perfection and slow-braised in a rich, aromatic blend of red wine, beef stock, and fresh herbs. Sautéed onions, carrots, celery, and garlic create a robust base, while baby potatoes soak up all the luscious flavors as the dish gently roasts in the oven. This recipe’s French-inspired touch comes from caramelized tomato paste and the use of thyme and rosemary, which infuse every bite with depth and sophistication. Perfect for a cozy family dinner or an impressive meal for guests, this one-pot wonder is as satisfying as it is easy to prepare. Serve with a garnish of fresh parsley for a meal that’s as beautiful as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups yellow onions, diced
- 4 carrots, peeled and cut into chunks
- 2 celery stalks, sliced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1.5 pounds baby potatoes, halved
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and black pepper, and dust all sides lightly with the flour.
Heat a large Dutch oven over medium-high heat, add the olive oil, and sear the roast on all sides until a deep golden-brown crust forms. Remove the roast from the pot and set aside.
Reduce the heat to medium and add the butter. Stir in the diced onions, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables start to soften.
Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot by adding the red wine, scraping the bottom to release the browned bits, and let it reduce by half, about 5 minutes.
Return the roast to the pot and pour in the beef stock until the liquid comes halfway up the sides of the roast. Add the bay leaves, thyme, and rosemary.
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 1/2 hours, turning the roast halfway through cooking.
After 2 1/2 hours, add the baby potatoes to the pot and continue cooking for another 1 to 1 1/2 hours, or until the roast is fork-tender and the potatoes are cooked through.
Remove the roast from the oven and discard the bay leaves and herb sprigs. Let the roast rest for 10-15 minutes before slicing.
Garnish with chopped parsley and serve warm with the vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
5376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.9 g | 438% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 7863 mg | 342% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 47.9 g | ||
| Protein | 277.9 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 10150 mg | 216% | |
*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.
