Pot Roast Made Simple
Transform dinner into effortless comfort food with "Pot Roast Made Simple," a classic one-pot meal perfect for busy weeknights or cozy family dinners. Featuring a tender, slow-simmered beef chuck roast seared to perfection and paired with hearty carrots, celery, baby potatoes, and fragrant garlic, this dish is bursting with bold, comforting flavors. A rich braising liquid made of beef broth, dry red wine, and a touch of tomato paste creates a deeply savory sauce enhanced by aromatic herbs like thyme, rosemary, and bay leaves. Ready with just 20 minutes of prep and a simmering cook time that fills your kitchen with irresistible aromas, this recipe is as simple as it is satisfying. Serve it up with the melt-in-your-mouth vegetables alongside the fork-tender beef for a complete, soul-warming meal. Ideal for cozy nights, Sunday suppers, or even leftovers that taste better the next day!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 4 medium carrots
- 2 large celery stalks
- 1.5 lbs baby potatoes
- 4 cloves garlic cloves
- 3 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Instructions
Season the beef chuck roast liberally with salt and black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the roast on each side until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
Peel and roughly chop the onion. Slice the carrots and celery into large chunks.
Add the onion, carrots, celery, and baby potatoes to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Mince the garlic cloves and stir them into the vegetables. Cook for 1-2 minutes, until fragrant.
Stir in the tomato paste, thyme, and rosemary, coating the vegetables evenly.
Deglaze the pot by pouring in the dry red wine, scraping the bottom of the pot with a wooden spoon to lift the browned bits.
Add the beef broth and bay leaves, then return the seared roast to the pot. The liquid should come about halfway up the side of the roast—add more broth if necessary.
Cover the pot tightly with a lid and reduce the heat to low. Simmer gently for 3.5-4 hours, turning the roast halfway through cooking.
Once the roast is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing.
Serve the pot roast with the cooked vegetables and a spoonful of the flavorful broth. Enjoy!
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1488 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.
