Perfect Pot Roast
Fall in love with classic comfort food with this Perfect Pot Roast recipe, a foolproof dish that transforms a tender 3-pound chuck roast into a melt-in-your-mouth masterpiece. Slow-cooked to perfection in a rich medley of beef broth and red wine, this dish boasts layers of flavor from caramelized onions, hearty carrots, celery, and aromatic garlic, all infused with fresh thyme, rosemary, and bay leaves. The secret to its irresistible taste lies in the golden crust achieved by searing the roast before oven-braising for four hours until it's fork-tender. Serve this savory pot roast with its natural juices or elevate it further with a thick, velvety homemade gravy. Perfect for Sunday dinners, holidays, or any occasion that calls for a warm, satisfying meal, this recipe will win over any crowd while filling your home with an irresistible aroma. Create culinary magic with this timeless favorite!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Yellow onion
- 4 whole Carrots
- 3 whole Celery stalks
- 4 whole Garlic cloves
- 3 cups Beef broth
- 1 cup Red wine
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 whole Bay leaves
- 2 tablespoons Flour (optional, for gravy)
- 2 tablespoons Water (optional, for gravy)
Instructions
Preheat the oven to 300°F (150°C).
Season the chuck roast generously on all sides with kosher salt and black pepper.
In a large Dutch oven over medium-high heat, heat the olive oil until shimmering.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and roughly chop the onions, carrots, and celery. Smash the garlic cloves with the side of a knife, leaving them whole.
Add the onions to the Dutch oven and cook for 2-3 minutes, stirring occasionally, until softened. Add the carrots, celery, and garlic, and cook for another 3-4 minutes.
Pour in the beef broth and red wine, stirring to deglaze the bottom of the pot and scrape up any browned bits.
Return the roast to the Dutch oven, nestling it among the vegetables.
Add the fresh thyme sprigs, rosemary sprigs, and bay leaves to the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook the pot roast for 4 hours or until the meat is fork-tender and easily pulls apart.
Remove the pot from the oven and transfer the roast to a cutting board. Let it rest for 10 minutes before slicing or shredding.
For the gravy (optional), skim excess fat from the liquid in the pot. In a small bowl, whisk together the flour and water to create a slurry, then stir it into the cooking liquid over medium heat until thickened.
Serve the pot roast with the cooked vegetables and gravy spooned over the top. Enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1087 mg | 23% | |
*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.
