Rich Braised Chuck Pot Roast
Indulge in the ultimate comfort food with this Rich Braised Chuck Pot Roast, a hearty one-pot dish that combines tender, melt-in-your-mouth beef with perfectly cooked vegetables in a deeply flavorful broth. This recipe starts with a well-seasoned chuck roast, seared to lock in its juices, and braised low and slow in a fragrant mixture of beef broth, aromatic vegetables, and optional dry red wine for added depth. Paired with chunks of potatoes, carrots, and celery, this pot roast is simmered to perfection with fresh thyme and bay leaves, creating a dish that's as cozy as it is elegant. Ideal for special occasions or a cozy Sunday dinner, this recipe delivers slow-cooked richness with minimal effort and maximum flavor. Keywords: chuck roast, braised beef, pot roast recipe, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 3 fresh thyme sprigs
- 4 potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season it generously on all sides with salt and black pepper, then dust with flour, shaking off any excess.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the chuck roast for 4-5 minutes per side until deeply browned. Remove the roast and set it aside.
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and develop some color.
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine (if using) or 1 cup of beef broth. Scrape the browned bits off the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes.
Return the seared chuck roast to the pot, then pour in the remaining beef broth. Add the bay leaves and thyme sprigs. The liquid should come about halfway up the sides of the roast—add more broth if necessary.
Bring the entire mixture to a gentle simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for 2 hours, then add the potatoes to the pot. Continue braising for an additional hour, or until the roast is fork-tender and the potatoes are cooked through.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs. If desired, skim excess fat from the top of the liquid.
Serve the pot roast slices with the vegetables and sauce ladled over the top. Enjoy!
Nutrition Facts
Calories |
4322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 13063 mg | 568% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 36.3 g | ||
| Protein | 380.6 g | 761% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 615 mg | 47% | |
| Iron | 54.0 mg | 300% | |
| Potassium | 9756 mg | 208% | |
*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.
