Old Fashion Pot Roast
Discover the cozy, nostalgic flavors of this Old Fashioned Pot Roast, a timeless one-pot dish that’s perfect for family dinners. Slowly simmered in a Dutch oven, tender chuck roast is surrounded by hearty chunks of carrots, celery, potatoes, and aromatic herbs, creating a rich, savory meal that’s sure to warm your soul. The beef is beautifully seared to lock in flavor before being bathed in a luscious broth enhanced with tomato paste, Worcestershire sauce, and the subtle sweetness of fresh thyme. With just 20 minutes of prep and a comforting 4-hour simmer, this recipe delivers fall-apart tenderness and a flavorful gravy that’s irresistible drizzled over every bite. Pair it with crusty bread for the ultimate homestyle experience. Perfect for slow-cooked Sunday suppers or special occasions, this pot roast recipe is a true classic that deserves a spot on your dinner table.
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Recipe Information
Ingredients
- 3 lbs Chuck roast (or beef shoulder roast)
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil (or vegetable oil)
- 1 large Yellow onion, diced
- 4 medium Carrots, peeled and cut into chunks
- 2 stalks Celery stalks, cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 3 cloves Garlic cloves, minced
- 3 cups Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 Bay leaves
- 3 Fresh thyme sprigs
Instructions
Season the chuck roast with 2 teaspoons of salt and 1 teaspoon of ground black pepper. Dust the meat with 2 tablespoons of all-purpose flour, coating evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast on all sides until deeply browned (about 4-5 minutes per side). Remove the roast and set aside.
In the same pot, add the diced onion, cooking for 2-3 minutes until softened. Add the carrots, celery, and garlic, stirring for another 2 minutes until fragrant.
Pour in 3 cups of beef broth, scraping up any browned bits from the bottom of the pot. Stir in 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce until well combined.
Return the chuck roast to the pot, along with the quartered potatoes. Add 2 bay leaves and 3 fresh thyme sprigs.
Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer on low heat for 4 hours or until the roast is fork-tender and the vegetables are cooked through. Turn the roast occasionally to ensure even cooking.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing. Discard the bay leaves and thyme sprigs.
Serve the pot roast alongside the vegetables, spooning the rich gravy over the top. Adjust salt and pepper to taste before serving.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 8925 mg | 388% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 34.4 g | ||
| Protein | 354.7 g | 709% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 10304 mg | 219% | |
*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.
