Old Fashioned Pot Roast
Delight in the comforting flavors of an Old Fashioned Pot Roast, a classic one-pot wonder that transforms simple ingredients into a hearty, soul-warming meal. This recipe features a melt-in-your-mouth beef chuck roast that’s seared to perfection and slow-cooked in a rich medley of beef broth, red wine, and aromatic herbs like rosemary and thyme. Nestled around the tender roast are perfectly cooked carrots, celery, and russet potatoes, infused with savory flavor from the low-and-slow braising technique. Ideal for a cozy family dinner or holiday feast, this easy-to-follow pot roast recipe is a timeless favorite that promises maximum flavor with minimal effort. Serve it with a ladle of luscious pan gravy for the ultimate comfort food experience. Perfect for those searching for "classic pot roast recipes" or "best slow-cooked beef dinners"!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 medium russet potatoes
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the beef roast on all sides until it is deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
Peel and roughly chop the onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and caramelize.
Stir in the garlic and cook for 1 additional minute until fragrant.
Add the tomato paste and stir to coat the vegetables, cooking for another 2 minutes.
Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the beef roast to the pot. Add the sprigs of rosemary and thyme to the liquid.
Peel and quarter the potatoes, then add them to the pot around the roast.
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shred apart.
Remove the pot from the oven and discard the rosemary and thyme sprigs.
Let the pot roast rest for 10 minutes before serving. Serve the tender beef alongside the roasted vegetables with some of the rich broth spooned over top.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 33.9 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 9938 mg | 211% | |
*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.
