Mouth Watering Pot Roast
Fall in love with cozy comfort food with this *Mouth Watering Pot Roast* recipe, a quintessential one-pot meal that boasts tender, melt-in-your-mouth chuck roast paired with hearty vegetables like carrots, potatoes, and celery. Infused with the rich flavors of red wine, beef broth, and aromatic herbs like thyme and bay leaves, this dish is slow-cooked to perfection, creating a savory gravy that’s irresistible. The process begins with searing the beef to lock in the flavor, followed by hours of gentle roasting in the oven to achieve its signature fork-tender texture. Ideal for Sunday dinners or special occasions, this pot roast is as nourishing as it is satisfying and serves a crowd of six with ease. Whether you’re a seasoned chef or a home cook, this straightforward recipe proves that comfort food can be both elegant and simple. Serve it with the luscious pan sauce for a luxurious meal that feels like a warm embrace. Perfect keywords: pot roast recipe, tender chuck roast, slow-cooked pot roast, comfort food idea, hearty dinner recipe.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 4 medium Carrots, peeled and cut into chunks
- 3 large Russet potatoes, peeled and cut into chunks
- 2 Celery stalks, cut into chunks
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 3 Fresh thyme sprigs
- 2 Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the chuck roast generously on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by pouring in the beef broth and red wine (if using), scraping the bottom to release any browned bits.
Return the roast to the pot and add the carrots, potatoes, and celery around it.
Tuck the thyme sprigs and bay leaves into the liquid.
Bring the liquid to a simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
Cook for about 3.5 to 4 hours, or until the meat is fork-tender and the vegetables are soft.
Remove the pot from the oven and allow the roast to rest for 10 minutes before serving.
Taste the cooking liquid and adjust the seasoning with additional salt and pepper if needed.
Slice the roast against the grain and serve it with the vegetables and a generous ladle of the flavorful cooking liquid.
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11255 mg | 489% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 37.6 g | ||
| Protein | 386.5 g | 773% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 646 mg | 50% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 10609 mg | 226% | |
*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.
