Tender and Flavorful Pot Roast
Sink your fork into ultimate comfort with this Tender and Flavorful Pot Roast—a heartwarming dish perfect for cozy family dinners or special occasions. Made with a well-marbled boneless chuck roast, this recipe combines a slow-cooked technique with bold seasonings, creating melt-in-your-mouth meat infused with robust flavors. Nestled alongside tender carrots, celery, and baby potatoes, the roast simmers to perfection in a rich broth enhanced with optional red wine, tomato paste, and Worcestershire sauce for a deep, savory finish. With minimal prep and a long, hands-off cooking time, this one-pot masterpiece fills your home with mouthwatering aromas and delivers a wholesome, satisfying meal for up to six servings. Whether served on its own or paired with crusty bread to soak up the gravy, this classic pot roast promises to be a weeknight favorite or a holiday showstopper.
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Recipe Information
Ingredients
- 3 pounds boneless chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 whole garlic cloves
- 4 medium carrots
- 3 medium celery stalks
- 1.5 pounds baby potatoes
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 whole bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Generously season the chuck roast with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
Sear the chuck roast for 3-4 minutes on each side until golden brown. Remove the roast from the pot and set it aside.
Peel and slice the onion into thick wedges, and smash the garlic cloves. Add them to the pot and sauté for 2 minutes until fragrant.
Peel and cut the carrots into 2-inch pieces, chop celery into similar lengths, and set them aside.
Add beef broth, red wine (if using), tomato paste, and Worcestershire sauce to the pot. Stir well to combine, scraping up the browned bits from the bottom of the pot.
Stir in dried thyme and add bay leaves. Place the seared roast back into the pot, making sure it sits snugly in the liquid.
Surround the roast with carrots, celery, and baby potatoes.
Cover the pot with a tight-fitting lid and place it in the preheated oven.
Cook for 4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the pot from the oven. Discard the bay leaves and transfer the roast to a cutting board to rest for 10 minutes before slicing.
Serve the pot roast with the vegetables and spoon the rich gravy over the top. Enjoy your tender and flavorful meal!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1457 mg | 31% | |
*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.
