Pot Roast
Transform your dinner table into a comforting feast with this hearty, fall-apart tender Pot Roast recipe, slow-cooked to perfection in a Dutch oven. Featuring a succulent 3-pound beef chuck roast seared to golden-brown glory, this classic dish is simmered alongside a medley of rustic vegetables—carrots, celery, russet potatoes, and a sautéed onion—infused with rich, aromatic flavors from tomato paste, garlic, dried herbs, and a splash of beef broth. Perfectly seasoned and slow-cooked for hours, this one-pot wonder creates the ultimate melt-in-your-mouth experience paired with a luscious, savory gravy. Ideal for family dinners, special occasions, or make-ahead meal prep, this comforting pot roast will quickly become a go-to favorite. Whether you’re serving it with crusty bread or over mashed potatoes, this recipe promises delicious leftovers—if there are any!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 3 large Russet potatoes
- 4 Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season it evenly with salt and black pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Reduce the heat to medium and add the onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the garlic cloves and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, and let it cook for 1-2 minutes to slightly caramelize.
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Stir in the dried thyme, dried rosemary, and add the bay leaf.
Return the seared roast to the pot. Nestle the potatoes around the roast and ensure all vegetables are mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for about 4 hours, or until the beef is tender and easily pulls apart with a fork.
Carefully remove the pot from the oven and discard the bay leaf before serving.
Serve the pot roast warm with the vegetables and some of the rich cooking liquid spooned over the top.
Nutrition Facts
Calories |
4806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 35.6 g | ||
| Protein | 284.0 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 10780 mg | 229% | |
*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.
