Prairie Land Pot Roast
Experience the comforting flavors of the heartland with this Prairie Land Pot Roast, a hearty and satisfying dish perfect for family dinners or cozy gatherings. Featuring a succulent beef chuck roast slowly braised to perfection in a robust blend of beef broth, red wine, and aromatic herbs, this recipe is a true celebration of rustic cooking. Tender carrots, baby potatoes, and caramelized onions soak up the rich, velvety gravy, making each bite a symphony of savory goodness. With a prep time of just 20 minutes and a low-and-slow cook in the oven, this one-pot wonder allows you to enjoy a homemade classic with minimal effort. Serve it up with crusty bread to mop up every last drop of the flavorful sauce—comfort food doesn’t get better than this! Keywords: pot roast recipe, Prairie Land Pot Roast, beef chuck roast, comfort food, one-pot meals, braised beef, Sunday dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 yellow onions, sliced
- 4 carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels, then season generously with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Lightly dredge the roast in 2 tablespoons of all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
In the same Dutch oven, add the sliced yellow onions and sauté for 3-4 minutes until softened and slightly caramelized.
Add the garlic and sauté for an additional minute until fragrant.
Stir in the beef broth, red wine, tomato paste, rosemary, thyme, and bay leaves. Stir to combine and bring the mixture to a simmer.
Return the roast to the Dutch oven, then add the carrots and baby potatoes around the meat, ensuring they are partially submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 3.5 to 4 hours, or until the beef is fork-tender.
Remove the Dutch oven from the oven and let it rest for 10-15 minutes before serving.
Discard the herb sprigs and bay leaves. Serve the pot roast with the vegetables and ladle the rich gravy over the top.
Nutrition Facts
Calories |
4754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 37.5 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 9117 mg | 194% | |
*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.
