Prize Winning Pot Roast
Elevate your dinner table with this Prize Winning Pot Roast, a hearty and flavorful classic that’s slow-cooked to perfection! This recipe features a tender three-pound chuck roast, seared for a deep, caramelized crust before being braised in a savory blend of red wine, beef broth, and tomato paste. Infused with fresh rosemary, thyme, and aromatic bay leaves, the roast is paired with a medley of vegetables including carrots, celery, and russet potatoes, making it a complete one-pot meal. Perfect for cozy gatherings or Sunday suppers, this pot roast boasts melt-in-your-mouth texture and a rich, gravy-like sauce that will have everyone asking for seconds. With just 20 minutes of prep time and a few hours of hands-off cooking, this easy yet impressive dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, sliced yellow onion
- 4 medium, peeled and cut into chunks carrots
- 3 cut into chunks celery stalks
- 4 cloves, minced garlic
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 4 medium, peeled and quartered russet potatoes
Instructions
Pat the chuck roast dry with paper towels and season both sides generously with kosher salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the sliced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onion is translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the beef broth and tomato paste, mixing well to combine.
Return the seared roast to the pot, then add the thyme, rosemary, and bay leaves. Ensure the roast is at least halfway submerged in the liquid. Bring the pot to a gentle simmer.
Cover the pot with a lid and transfer it to a preheated 325°F (160°C) oven. Cook for 2 hours.
After 2 hours, add the quartered potatoes to the pot, pushing them down into the liquid. Cover again and continue cooking for an additional 2 hours, or until the roast and potatoes are fork-tender.
Remove the pot from the oven and discard the thyme, rosemary, and bay leaves. Skim off any excess fat from the surface of the liquid if desired.
Slice the roast or shred it with forks, and serve it hot alongside the vegetables and rich gravy-like sauce. Enjoy your Prize Winning Pot Roast!
Nutrition Facts
Calories |
4563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9023 mg | 392% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 45.4 g | ||
| Protein | 391.2 g | 782% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 806 mg | 62% | |
| Iron | 59.2 mg | 329% | |
| Potassium | 11982 mg | 255% | |
*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.
