Rich Pot Roast from Paula Deen
Indulge in the ultimate comfort food with Paula Deen’s Rich Pot Roast, a hearty and flavorful dish that’s perfect for family dinners or special occasions. This slow-cooked masterpiece features a tender, fall-apart chuck roast infused with the savory flavors of fresh thyme, rosemary, and optional red wine for added depth. Packed with hearty vegetables like carrots, celery, and russet potatoes, and simmered in a rich beef broth, this recipe delivers a perfectly balanced one-pot meal. With just 20 minutes of prep and a few hours of gentle simmering in your Dutch oven, you’ll have a melt-in-your-mouth roast paired with a luscious homemade gravy. Whether you're a fan of traditional Southern cuisine or just crave a homestyle, soul-warming meal, this pot roast is sure to satisfy and leave your kitchen smelling divine.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 large Yellow onions, chopped
- 4 cloves Garlic, minced
- 3 cups Beef broth
- 1 cup Red wine (optional)
- 4 large Carrots, peeled and cut into chunks
- 4 stalks Celery, cut into chunks
- 4 large Russet potatoes, peeled and quartered
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set it aside.
Add the chopped onions to the Dutch oven and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pot by pouring in the beef broth (and red wine, if using), scraping the bottom of the pan to release any browned bits.
Return the chuck roast to the pot. Add the carrots, celery, and potatoes around the roast.
Tuck the thyme and rosemary sprigs into the liquid for aromatic flavor.
Cover the Dutch oven with a lid and reduce the heat to low. Let the pot roast simmer gently for 3.5–4 hours, or until the meat is fork-tender.
Carefully remove the roast and vegetables from the pot and place them on a serving platter.
Strain and skim the fat from the cooking liquid, then simmer it for a few minutes to thicken slightly if desired, creating a rich gravy.
Serve the pot roast and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
5113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 13016 mg | 566% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 47.3 g | ||
| Protein | 401.3 g | 803% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 715 mg | 55% | |
| Iron | 61.3 mg | 341% | |
| Potassium | 13160 mg | 280% | |
*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.
