Pa Pot Roast
Experience the ultimate comfort food with this tender and flavorful Pa Pot Roast! This classic one-pot meal combines seared beef chuck roast, hearty vegetables like carrots, celery, and russet potatoes, and a rich, savory sauce made with beef broth, red wine, and tomato paste. Slow-cooked to perfection in a Dutch oven, the roast becomes melt-in-your-mouth tender while absorbing the aromatic essence of garlic, fresh thyme, and bay leaves. Perfect for a cozy family dinner or a special Sunday meal, this recipe is easy to prepare yet impressively delicious. Serve it with its luscious pan sauce drizzled on top for a comforting and indulgent dish that’s sure to become a household favorite. Keywords: Pa Pot Roast, classic pot roast recipe, Dutch oven beef roast, slow-cooked comfort food, hearty family dinner.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 large russet potatoes, peeled and quartered
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and black pepper on both sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Once browned, remove the roast and set aside.
Lower the heat to medium. Add the diced onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the pot and stir well, cooking for 1-2 minutes.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze any browned bits. Bring the mixture to a simmer.
Return the roast to the pot. Add the bay leaves, thyme sprigs, and quartered potatoes. Ensure the liquid covers at least halfway up the roast; add a bit more broth or water if needed.
Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 3.5 to 4 hours, or until the meat is fork-tender.
Remove the roast from the oven and let it rest for 10 minutes before slicing or shredding.
Serve the pot roast with the vegetables and spoon the rich cooking sauce over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1538 mg | 33% | |
*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.
