Gourmet Pot Roast
Indulge in the ultimate comfort food with this Gourmet Pot Roast, a luxurious twist on a classic family favorite. Featuring a melt-in-your-mouth beef chuck roast slow-cooked to perfection alongside tender carrots, celery, potatoes, and savory aromatics, this recipe is both hearty and elegant. The dish gets a rich depth of flavor from a red wine deglaze and a perfectly balanced beef broth enhanced with fresh thyme and bay leaves. Searing the roast beforehand locks in its juices, while oven-braising ensures fork-tender results. Finished with a velvety gravy crafted from the pot’s drippings, this one-pot meal is the definition of cozy, gourmet dining. Perfect for holidays, dinner parties, or a special Sunday supper, this show-stopper will delight and impress every guest at your table.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium, sliced yellow onions
- 4 large, peeled and cut into chunks carrots
- 3 cut into chunks celery stalks
- 4 minced garlic cloves
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 medium, quartered potatoes
- 2 tablespoons all-purpose flour
- 1 cup water
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
In a large Dutch oven or oven-safe heavy pot, heat the olive oil over medium-high heat. Sear the roast on all sides until nicely browned, about 4 minutes per side. Remove the roast and set aside.
In the same pot, add the sliced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute.
Deglaze the pot with red wine, scraping the bottom to release the browned bits. Let the wine reduce by half, about 3 minutes.
Stir in the beef broth and tomato paste until well combined. Add the fresh thyme sprigs and bay leaves.
Return the roast to the pot along with the quartered potatoes. Ensure the liquid covers at least half of the meat and vegetables. If needed, add a bit more broth or water.
Cover the pot with a fitted lid and transfer to the preheated oven. Cook for about 3.5 hours, turning the roast halfway through, until the meat is tender and easily pulls apart with a fork.
Once done, remove the roast and vegetables from the pot and set aside, keeping them warm.
Place the pot back on the stovetop over medium heat. Mix the all-purpose flour with 1 cup of water to create a slurry. Whisk the slurry into the pot juices to thicken into a gravy. Let simmer for 3-5 minutes.
Slice the pot roast and serve it with the vegetables, topped with the rich gravy. Enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1353 mg | 29% | |
*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.
