Oven Roasted Pot Roast with Vegetables
Sink your fork into the ultimate comfort food with this Oven Roasted Pot Roast with Vegetables—an irresistible classic that fills your home with the rich aromas of slow-cooked goodness. This recipe features a tender beef chuck roast seared to golden perfection, then braised in a luxurious blend of red wine, beef broth, and fragrant herbs like rosemary and thyme. Accompanied by hearty baby potatoes, sweet carrots, and savory celery, this one-pot wonder ensures every bite is packed with flavor. Perfectly caramelized onions and garlic elevate the dish, while the slow roasting technique guarantees a melt-in-your-mouth texture. Ideal for a cozy family dinner or a special occasion, this pot roast is as comforting as it is impressive. Serve it alongside its rich pan sauce for an unbeatable feast!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 1.5 pounds baby potatoes
- 4 garlic cloves
- 2 cups beef broth (low-sodium)
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season all sides generously with 2 teaspoons of salt and 1.5 teaspoons of black pepper.
Dust the roast with 2 tablespoons of flour, making sure to coat all sides lightly.
Heat 3 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-duty pot over medium-high heat.
Sear the beef chuck roast for about 4-5 minutes on each side, or until a deep golden-brown crust forms. Remove the roast from the pot and set it aside.
Peel and coarsely chop the yellow onion. Slice the carrots and celery into 2-inch pieces. Mince the garlic cloves.
Add the onion to the Dutch oven and sauté for 2-3 minutes until lightly browned, stirring frequently.
Add the carrots, celery, and garlic to the pot, cooking for an additional 2-3 minutes until fragrant.
Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Deglaze the pot by pouring in 1 cup of red wine. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits.
Pour in 2 cups of beef broth and return the seared roast to the pot. Add 2 sprigs of rosemary, 3 sprigs of thyme, and 2 bay leaves.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 hours.
After 2.5 hours, add 1.5 pounds of baby potatoes to the pot, ensuring they're submerged in the liquid. Replace the lid and continue roasting for an additional 30 minutes, or until the potatoes are tender.
Remove the pot from the oven and let it rest for 10 minutes before discarding the rosemary, thyme, and bay leaves.
Slice the roast against the grain and serve with the vegetables and pan sauce. Enjoy!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1476 mg | 31% | |
*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.
