Pot Roast by Diner
Get ready to savor the ultimate comfort food with this "Pot Roast by Diner" recipe—a hearty, melt-in-your-mouth classic that brings back the cozy charm of retro diner fare. Featuring a perfectly seared beef chuck roast slow-cooked to tender perfection, this dish is infused with rich flavors from garlic, onions, fresh thyme, rosemary, and a splash of dry red wine (or beef broth for a non-alcoholic option). Rustic chunks of carrots and potatoes soak up the savory juices, making this a complete one-pot meal that’s as easy to prepare as it is satisfying. With just 20 minutes of prep and a patient braising time in the oven, this pot roast rewards you with incredible flavor and fork-tender meat. Perfect for family dinners or special gatherings, it’s a timeless crowd-pleaser served straight from the pot alongside its delicious pan gravy.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 1 large Onion
- 4 cloves Garlic cloves
- 2 cups Beef broth
- 1 cup Dry red wine (optional, substitute with additional beef broth if preferred)
- 4 large Carrots
- 4 medium Russet potatoes
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 Bay leaf
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat the vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until it is deeply browned, about 3–4 minutes per side. Remove the roast and set it aside on a plate.
Peel and slice the onion into thick wedges. Mince the garlic cloves.
Reduce the heat to medium. Add the onion to the pot and cook until softened and slightly browned, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Pour in the beef broth and dry red wine (if using) to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Return the seared roast to the pot and add the fresh thyme, rosemary, and bay leaf. Cover with a lid and place the pot in the preheated oven.
Peel the carrots and potatoes. Cut the carrots into 2-inch pieces and the potatoes into large chunks.
After 2 hours of cooking, carefully add the vegetables around the roast in the pot. Make sure they are partially submerged in the liquid.
Cover the pot and return it to the oven. Continue cooking for another 2 hours, or until the roast is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the thyme, rosemary stems, and bay leaf.
Allow the roast to rest for 10 minutes before slicing or shredding. Serve warm with the vegetables and a generous spoonful of the flavorful pan sauce.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1525 mg | 32% | |
*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.
