Seriously Delicious Pot Roast Seriously
Get ready to savor the ultimate comfort food with this Seriously Delicious Pot Roast! Packed with bold flavors, this melt-in-your-mouth beef chuck roast is slow-braised to perfection alongside tender carrots, celery, onions, and creamy Russet potatoes. Seasoned to perfection and enriched with a savory blend of red wine, beef broth, tomato paste, and fresh thyme, this dish delivers deep, luscious flavor with every bite. Perfect for cozy family dinners or impressive gatherings, this pot roast is a truly satisfying meal that will fill your kitchen with irresistible aromas. With minimal prep and a Dutch oven doing all the work, this hearty classic is as simple to make as it is indulgently delicious. Serve it warm with the rich, savory cooking liquid spooned on top for an unforgettable feast!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 4 garlic cloves
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 3 sprigs fresh thyme
- 4 medium Russet potatoes
Instructions
Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the beef chuck roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside on a plate.
Peel and chop the yellow onion into large chunks. Peel and cut the carrots into 2-inch pieces. Cut the celery stalks into similar lengths.
Lower the heat to medium and add the chopped onion, carrots, and celery to the Dutch oven. Cook for 4-5 minutes until just softened.
Mince the garlic cloves and stir them into the vegetables. Cook for 1 minute until fragrant.
Pour in 1 cup of red wine. Scrape the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2 minutes.
Add 2 cups of beef broth, 2 tablespoons of tomato paste, 1 bay leaf, and 3 sprigs of fresh thyme. Stir to combine.
Return the seared beef roast to the Dutch oven. The liquid should come about halfway up the sides of the meat. Add more broth if needed.
Peel and quarter the Russet potatoes, then nestle them around the roast in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C).
Cook for 4 hours, or until the beef is fork-tender and the vegetables are cooked through.
Carefully remove the Dutch oven from the oven and let the roast rest for 10 minutes.
Shred the beef into large chunks or slices and serve with vegetables and cooking liquid spooned over the top.
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7736 mg | 336% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 34.6 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 49.0 mg | 272% | |
| Potassium | 9915 mg | 211% | |
*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.
