Incredibly Good Pot Roast
Prepare to elevate your comfort food game with this "Incredibly Good Pot Roast" recipe, a hearty classic that promises melt-in-your-mouth perfection. Made with tender, slow-braised chuck roast, vibrant root vegetables, and warmly aromatic herbs, this dish creates a rich, flavorful sauce enhanced with optional red wine for a gourmet touch. The key is in the searing—locking in flavor before the roast slowly cooks to fork-tender bliss in a Dutch oven. Perfect for cozy family dinners or special occasions, this pot roast not only pleases the palate but also fills your home with irresistible aromas. Easy to prepare yet deeply satisfying, this one-pot wonder is sure to become a staple on your table.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 3 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 4 medium Carrots, peeled and cut into chunks
- 3 stalks Celery stalks, cut into chunks
- 3 large Russet potatoes, peeled and quartered
- 4 sprigs Fresh thyme
- 2 leaves Bay leaves
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
Lower the heat to medium and add the chopped onion to the pot. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Stir in the tomato paste and mix well to combine.
Return the chuck roast to the pot and add the carrots, celery, potatoes, thyme sprigs, and bay leaves.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to an oven preheated to 300°F (150°C).
Cook the pot roast for 4-4.5 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the pot roast hot with the vegetables and sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1650 mg | 35% | |
*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.
