Soon to Be Our Favorite Pot Roast Recipe
Discover the heartwarming comfort of our "Soon to Be Our Favorite Pot Roast Recipe," a soul-satisfying classic perfect for cozy dinners with family or friends. This recipe features a succulent beef chuck roast, slow-cooked to tender perfection in a rich medley of beef broth, optional red wine, and aromatic herbs like thyme and bay leaves. Complemented by hearty Yukon Gold potatoes, sweet carrots, and savory celery, this one-pot wonder is as flavorful as it is convenient. With a simple yet effective searing technique to lock in flavors and the option to thicken the sauce for a luxurious finish, this dish is sure to become your go-to pot roast recipe. Perfect for Sunday roasts, holiday gatherings, or meal prep, it’s a classic that delivers on taste, simplicity, and nostalgia in every bite.
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Recipe Information
Ingredients
- 3 lb beef chuck roast
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 5 sprigs fresh thyme
- 1.5 lb Yukon Gold potatoes, quartered
- 2 tbsp all-purpose flour (optional, to thicken sauce)
- 2 tbsp water (optional, for flour mixture)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season both sides generously with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for about 4-5 minutes per side, until browned. Remove the roast and set aside.
In the same pot, add the sliced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, cooking for another minute to coat the vegetables.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add Worcestershire sauce, bay leaves, and thyme sprigs. Return the roast to the pot, nestling it into the liquid.
Scatter the quartered potatoes around the roast, ensuring they're partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3.5-4 hours, or until the roast is fork-tender.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Optional: To thicken the sauce, remove the roast and vegetables. In a small bowl, mix the flour and water into a slurry. Stir it into the remaining liquid in the pot and let it simmer on the stovetop until slightly thickened, about 3-4 minutes.
Slice or shred the roast as desired and serve with the vegetables and sauce.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.6 g | 353% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 40.8 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 9720 mg | 207% | |
*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.
