Simple Delicious Pot Roast
Perfectly hearty and irresistibly flavorful, this Simple Delicious Pot Roast is a timeless comfort food that combines tender, fall-apart beef with a medley of wholesome vegetables in a savory, herb-infused broth. Made with a well-seasoned beef chuck roast seared to perfection, this recipe features rich ingredients like red wine, beef broth, and fragrant garlic for depth of flavor, while potatoes, carrots, and celery add vibrant texture and color. Slowly braised in a Dutch oven for three hours, this one-pot meal is ideal for cozy family dinners, holiday gatherings, or meal prep. Whether you’re a pot roast novice or a seasoned pro, this easy, no-fail recipe is sure to impress, filling your home with its mouthwatering aroma and your table with warm, satisfying bites.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 large carrots
- 2 stalks celery stalks
- 4 medium potatoes
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
Instructions
Season the beef chuck roast generously on all sides with salt and pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast in the hot oil for 3-4 minutes on each side until nicely browned. Remove the roast and set aside.
Peel and roughly chop the onion. Mince the garlic. Add both to the pot and sauté for 2-3 minutes until fragrant.
Peel and cut the carrots into chunks. Slice the celery and potatoes into large pieces. Set them aside.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom.
Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
Return the seared roast to the pot and nestle it into the liquid, covering it about two-thirds of the way.
Add the chopped carrots, celery, and potatoes around the roast in the pot.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C).
Bake for 3 hours, turning the roast once halfway through, until the meat is fork-tender.
Remove the pot from the oven. Discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
Slice the roast and serve hot with the vegetables and broth spooned over the top.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1414 mg | 30% | |
*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.
