Perfect Roast in a Pot
Transform your Sunday dinner with this hearty and flavorful "Perfect Roast in a Pot" recipe. Featuring a tender, melt-in-your-mouth beef chuck roast slow-cooked to perfection alongside vibrant vegetables like carrots, potatoes, and celery, this dish is a true classic. Sear the beef for a beautifully caramelized crust, then let it simmer in a rich broth infused with garlic, onion, fresh rosemary, thyme, and a hint of tomato paste for a depth of flavor that’s simply irresistible. With just 20 minutes of prep time and your oven doing all the heavy lifting, this one-pot wonder makes a comforting, crowd-pleasing meal with minimal cleanup. Ideal for special gatherings or cozy family dinners, this pot roast recipe is guaranteed to become a staple in your repertoire. Serve with its luscious gravy for a soul-satisfying experience! Keywords: perfect roast in a pot, beef pot roast, one-pot meal, Sunday dinner recipe, slow-cooked beef recipe.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 pieces celery stalks, chopped
- 4 medium potatoes, quartered
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with the kosher salt, black pepper, and garlic powder, rubbing it into the meat.
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Once the oil is hot, sear the roast for 4-5 minutes on each side until it develops a deep brown crust. Remove the roast and set aside.
Reduce the heat to medium and add the diced onion, cooking for 3-4 minutes until softened. Stir in the tomato paste and cook for another minute.
Add the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Bring the liquid to a simmer.
Return the roast to the pot, and add the carrots, celery, potatoes, rosemary, thyme, and bay leaf. Make sure the vegetables are evenly distributed around the meat.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender and easily pulls apart.
Remove the pot from the oven and discard the rosemary, thyme, and bay leaf. Let the roast rest in the pot for 10 minutes before serving.
Serve the roast with the vegetables and spoon plenty of the rich gravy over the top. Enjoy!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1413 mg | 30% | |
*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.
