Pot Roast with Port Stove Top
Experience the ultimate comfort food with this Pot Roast with Port Stove Top recipe, a rich and hearty dish slow-simmered to perfection. Featuring tender chuck roast seared to golden perfection, vibrant fresh vegetables, and a bold port wine reduction, this one-pot masterpiece is a true celebration of flavor. The beef is lovingly braised with aromatic thyme, bay leaf, and a savory blend of beef broth and tomato paste, creating a deep, robust sauce that pairs perfectly with buttery baby potatoes. Ready in just over three hours with minimal hands-on effort, this recipe is ideal for family dinners, cozy special occasions, or meal prep. Serve this fork-tender roast with its flavorful cooking juices for a dish that feels both rustic and elegant. Perfect keywords: slow-cooked pot roast, port wine braised beef, one-pot comfort food, hearty stovetop dinners.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 large Carrots, peeled and cut into chunks
- 3 stalks Celery stalks, cut into chunks
- 1 cup Port wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1.5 pounds Baby potatoes
Instructions
Season the chuck roast generously on both sides with salt and black pepper.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil.
Sear the chuck roast for 4-5 minutes per side until deeply browned. Remove from the pot and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
Add the carrots and celery to the pot and sauté for 5 minutes, allowing the vegetables to slightly caramelize.
Pour in the port wine, scraping the bottom of the pot to deglaze and lift up any browned bits.
Stir in the beef broth and tomato paste, then add the thyme sprigs, bay leaf, and seared chuck roast back into the pot.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2 hours, turning the roast occasionally.
After 2 hours, add the baby potatoes to the pot. Ensure the potatoes are submerged in the liquid and continue to simmer for another 30 minutes to 1 hour, or until the roast is fork-tender and the potatoes are cooked through.
Remove the roast from the pot and let it rest for 10 minutes before slicing. Discard the thyme sprigs and bay leaf.
Serve the sliced pot roast with the vegetables and sauce ladled over the top. Enjoy!
Nutrition Facts
Calories |
4514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 10297 mg | 448% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 65.5 g | ||
| Protein | 375.1 g | 750% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 530 mg | 41% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 9450 mg | 201% | |
*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.
