Home Style Pot Roast
Transform your dinner table with this hearty and comforting Home Style Pot Roast, perfect for cozy family meals or special gatherings. This classic one-pot recipe features a tender, melt-in-your-mouth beef chuck roast slow-cooked alongside savory carrots, celery, and russet potatoes. A rich blend of beef broth, dry red wine, and aromatic herbs like thyme and bay leaf infuses the dish with deep, warming flavors, while a final touch of glossy, homemade gravy ties it all together. Designed for effortless preparation, the roast is seared for a flavorful crust and slowly baked to perfection in a Dutch oven, filling your home with irresistible aromas. Serve this soul-soothing pot roast with crusty bread or a side salad for a complete meal that’s sure to impress. Keywords: home style pot roast, beef chuck roast recipe, classic comfort food, one-pot dinner, slow-cooked beef roast, hearty family meal.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 4 russet potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
In a large Dutch oven or heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set it aside.
Reduce the heat to medium, and add the diced onion. Cook for 2-3 minutes, stirring frequently, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Return the seared roast to the pot. Add the beef broth, thyme sprigs, bay leaf, carrots, celery, and potatoes. Ensure the liquid comes about halfway up the roast.
Bring the contents of the pot to a gentle simmer. Cover with a tight-fitting lid and transfer to the preheated oven.
Slow-cook the pot roast for 3-4 hours, or until the meat is fork-tender and falls apart easily.
Once cooked, remove the roast and vegetables from the pot and set them aside on a serving platter. Discard the thyme sprigs and bay leaf.
Place the pot on the stovetop and bring the remaining liquid to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry.
Stir the slurry into the simmering liquid to thicken the gravy. Cook for 2-3 minutes, stirring constantly, until the gravy reaches your desired consistency.
Serve the pot roast warm with the vegetables and gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1569 mg | 33% | |
*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.
