Pot Roast Homemade Gourmet
Indulge in the comforting elegance of Pot Roast Homemade Gourmet, a tender, melt-in-your-mouth classic elevated with rich flavors and simple techniques. Featuring perfectly seared chuck roast slow-cooked in a medley of beef broth, fragrant herbs, and optional red wine, this recipe creates a symphony of savory depth. Paired with hearty russet potatoes, sweet carrots, caramelized onions, and celery, every bite is a wholesome delight. Perfect for cozy family dinners or special occasions, this one-pot masterpiece combines easy preparation with gourmet flair. Enhance the experience by thickening the luscious gravy for the ultimate finishing touch. With minimal effort and maximum flavor, this pot roast is destined to become a household favorite!
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Recipe Information
Ingredients
- 3 pounds Chuck roast (boneless)
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion (large, sliced into thick wedges)
- 4 Carrots (peeled and cut into 2-inch pieces)
- 3 Celery stalks (cut into 2-inch pieces)
- 4 Garlic cloves (minced)
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 5 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 2 Bay leaves
- 3 Russet potatoes (peeled and quartered)
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the roast to the pot and sear for 3-4 minutes on each side, or until a deep golden crust forms. Remove the roast from the pot and set aside.
In the same pot, reduce the heat to medium and add the onion wedges. Sauté for 2-3 minutes until lightly caramelized.
Add the carrots and celery, cooking for another 4-5 minutes while stirring occasionally.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the tomato paste, stirring until combined.
Return the seared roast to the pot, nestling it into the vegetables. Add the thyme sprigs, rosemary sprigs, and bay leaves around the roast.
Place the peeled and quartered potatoes on top of the roast and vegetables.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C).
Cook for 3.5 to 4 hours, or until the roast is fork-tender and the vegetables are cooked through. Check occasionally and baste the roast with the cooking juices for extra flavor.
Remove the pot from the oven. Discard the thyme, rosemary, and bay leaves.
Optional: To thicken the gravy, remove the meat and vegetables, then simmer the liquid on the stovetop for 10-15 minutes until slightly reduced.
Slice the pot roast against the grain and serve with the vegetables, drizzled with the rich gravy.
Nutrition Facts
Calories |
4506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 7797 mg | 339% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 31.8 g | ||
| Protein | 283.1 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 8348 mg | 178% | |
*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.
