Savory Pot Roast
Warm, comforting, and bursting with deep flavors, this Savory Pot Roast is the ultimate one-pot meal for hearty family dinners. Featuring tender, slow-cooked chuck roast seared to perfection and nestled among a medley of carrots, celery, onions, and russet potatoes, this dish is infused with aromatic herbs like thyme and bay leaves. A rich, savory gravy made from red wine, beef broth, and tomato paste elevates this classic pot roast to gourmet status. Ready in just 20 minutes of prep time and slow-cooked to perfection over four hours, this recipe offers melt-in-your-mouth meat and perfectly cooked vegetables. Serve this satisfying dish with a drizzle of its luscious pan gravy for a meal that’s as indulgent as it is easy to make. Perfect for special occasions or cozy weeknight dinners, this pot roast is destined to be a family favorite.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Yellow onion
- 4 Carrots
- 3 Celery stalks
- 4 Garlic cloves
- 3 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 4 Russet potatoes
Instructions
Season the chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast for 4-5 minutes on each side until browned. Remove from pot and set aside.
Peel and roughly chop the onions, carrots, and celery. Mince the garlic cloves.
In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until they begin to soften.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute, ensuring it's evenly mixed.
Pour in the red wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Let simmer for 2-3 minutes.
Return the roast to the pot and pour in the beef broth. Add the bay leaves and thyme sprigs.
Peel and quarter the potatoes. Arrange them around the roast in the pot.
Cover the pot with a lid and transfer to a preheated oven at 300°F (150°C).
Cook for 4 hours, checking occasionally to ensure the liquid level remains sufficient. Add additional broth if needed.
After cooking, remove the pot from the oven and allow the roast to rest for 10 minutes before slicing.
Serve the pot roast with vegetables and spoon the rich gravy over the top. Enjoy!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1693 mg | 36% | |
*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.
