Pass It on Pot Roast
Discover the comforting magic of the "Pass It On Pot Roast," a timeless, one-pot meal that brings family and friends together. This hearty dish features a tender, melt-in-your-mouth beef chuck roast slow-cooked to perfection alongside a medley of flavorful carrots, potatoes, and onions. Enhanced with a rich, savory gravy made from beef broth, a touch of tomato paste, and optional red wine, this pot roast boasts deep, satisfying flavors. The recipe comes alive with the addition of fresh thyme, bay leaves, and Worcestershire sauce, blending classic comfort with sophisticated undertones. Perfect for Sunday dinners or special gatherings, this easy-to-prep, oven-braised dish combines only 15 minutes of prep time with the reward of four hours of irresistible aromas wafting through your home. Serve it straight from the pot for a rustic presentation that’s sure to warm hearts and please palates.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 large Carrots
- 3 medium Russet potatoes
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 whole Bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt, black pepper, and garlic powder on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
Peel and slice the yellow onion into thick wedges, peel and cut the carrots into large chunks, and cut the potatoes into quarters.
In the same pot, add the onion wedges and sauté for 2-3 minutes, until slightly softened.
Stir in the tomato paste and cook for an additional minute to develop flavor.
Deglaze the pot by pouring in the beef broth and red wine (if using). Scrape the bottom of the pot to release any browned bits.
Add the Worcestershire sauce, fresh thyme sprigs, and bay leaves to the pot.
Return the seared beef to the pot, nestling it into the liquid.
Layer the carrots and potatoes around the roast, ensuring they are partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5-4 hours, or until the meat is fork-tender and easily shreds.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Slice or shred the roast and serve it with the vegetables and the rich gravy from the pot.
Nutrition Facts
Calories |
4630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 33.4 g | ||
| Protein | 272.3 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 8820 mg | 188% | |
*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.
