Pot Roast Stew
Warm, hearty, and irresistibly comforting, this Pot Roast Stew is the ultimate cold-weather dish that combines tender chunks of shredded chuck roast with a medley of vegetables in a rich, savory broth. Infused with the deep flavors of red wine, beef broth, and aromatic herbs like thyme and bay leaves, this one-pot wonder is slow-cooked to perfection for fork-tender results. Thickened with a simple flour slurry and studded with vibrant peas, every spoonful is brimming with homestyle goodness. Perfect for cozy family dinners, this recipe pairs beautifully with crusty bread or creamy mashed potatoes. With just 20 minutes of hands-on prep, let your oven do the work while filling your home with the mouthwatering aroma of this classic comfort food.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 4 large (peeled and cut into chunks) carrots
- 3 large (peeled and cut into chunks) russet potatoes
- 3 sliced celery stalks
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons flour
- 3 tablespoons water
- 1 cup frozen peas
Instructions
Season the chuck roast on all sides with salt and black pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the chuck roast for 3-4 minutes per side until browned. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for 1 minute until fragrant.
Return the chuck roast to the pot. Add the carrots, potatoes, and celery around the roast.
Pour in the beef broth and red wine. Stir in the tomato paste and Worcestershire sauce. Nestle the thyme sprigs and bay leaves into the liquid.
Bring the mixture to a simmer. Cover with a lid and transfer the pot to a preheated oven at 300°F (150°C). Cook for about 3 hours, or until the meat is fork-tender.
Remove the pot from the oven. Transfer the roast to a cutting board and shred into chunks using two forks.
In a small bowl, whisk together the flour and water to create a slurry. Stir the slurry into the stew to thicken the broth slightly.
Return the shredded beef to the pot. Stir in the frozen peas and let the stew simmer on the stovetop for an additional 10 minutes.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot with crusty bread or over mashed potatoes. Enjoy!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1930 mg | 41% | |
*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.
