Pot Roast Jardiniere
Transform your dinner table into a feast of homestyle comfort with this Pot Roast Jardiniere, a hearty one-pot dish infused with rustic flavors and vibrant, garden-fresh ingredients. This recipe stars a tender, slow-cooked beef chuck roast, richly seasoned and simmered to perfection alongside a medley of baby carrots, celery, Yukon Gold potatoes, and sweet peas. Sautéed onions, garlic, and a splash of red wine (or extra beef broth for a non-alcoholic option) build a deeply savory base, while fresh rosemary, thyme, and a bay leaf add aromatic depth. Ideal for cozy family meals or special occasions, this slow-cooked pot roast comes together in a Dutch oven, offering minimal hands-on time and maximum flavor. Garnished with fresh parsley and served with its own luscious cooking juices, this dish is a celebration of classic comfort food done right.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine (optional, substitute with additional beef broth)
- 2 tablespoons tomato paste
- 2 cups baby carrots
- 2 celery stalks, sliced
- 4 medium Yukon Gold potatoes, quartered
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper. Lightly coat with the all-purpose flour.
In a large Dutch oven or heavy-bottomed pot, heat 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.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Deglaze the pot by pouring in the beef broth and optional red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste until fully combined.
Return the seared roast to the pot. Add the baby carrots, celery, and quartered potatoes around the roast.
Tie the fresh thyme and rosemary sprigs together with kitchen twine and add them to the pot along with the bay leaf.
Cover the pot with a lid and lower the heat to a simmer. Cook for about 2 1/2 to 3 hours, or until the beef is tender and easily shredded with a fork. Check occasionally to ensure the liquid level remains sufficient, adding water or broth as needed.
In the last 10 minutes of cooking, stir in the frozen peas to heat through.
Remove the thyme, rosemary, and bay leaf before serving. Garnish with freshly chopped parsley and serve the pot roast with the vegetables and cooking juices.
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.5 g | 401% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 5839 mg | 254% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 44.0 g | ||
| Protein | 281.8 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 9354 mg | 199% | |
*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.
