Larrys Red Pot Roast
Larry's Red Pot Roast is the ultimate comfort food, a flavorful and hearty dish perfect for cozy family dinners or special occasions. This recipe features a tender, slow-braised beef chuck roast infused with rich, savory flavors from crushed tomatoes, beef broth, and an optional splash of red wine. Searing the roast to a perfect golden crust and layering it with aromatic vegetables like onions, carrots, and celery deepens the flavor, while red potatoes add a buttery, satisfying texture. Simmered to perfection in a Dutch oven, this one-pot wonder requires minimal effort for maximum reward. Garnished with fresh parsley, it's as visually stunning as it is delicious. With a prep time of just 20 minutes, Larry's Red Pot Roast is a timeless dish that will leave your kitchen filled with irresistible aromas and your table full of happy faces. Perfect for SEO, this recipe is a must-try for fans of comforting pot roast and one-pot meals.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into 2-inch chunks
- 3 celery stalks, cut into 2-inch chunks
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces canned crushed tomatoes
- 3 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 small red potatoes, halved
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels, then season it generously with kosher salt and ground black pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant and the paste is well incorporated.
Pour in the crushed tomatoes, beef broth, and optional red wine. Stir well to combine and scrape up any browned bits from the bottom of the pot.
Stir in the dried thyme and add the bay leaves, then return the roast to the pot, nestling it into the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours.
After 2 hours, add the halved red potatoes to the pot, ensuring they are submerged in the liquid. Cover and continue cooking for another 1-1.5 hours or until the beef is fork-tender.
Carefully remove the pot from the oven. Discard the bay leaves, and taste the sauce for seasoning, adding more salt or pepper as needed.
Serve the pot roast hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 47.0 g | ||
| Protein | 276.2 g | 552% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 10005 mg | 213% | |
*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.
