The Best Pot Roast Ever
Indulge in the ultimate comfort food with *The Best Pot Roast Ever*, a classic recipe that transforms a humble 3-pound chuck roast into a melt-in-your-mouth masterpiece. This hearty dish features layers of flavor from perfectly seared beef, a rich red wine and beef broth base, and aromatic herbs like thyme and rosemary. Slowly braised alongside tender potatoes, caramelized onions, sweet carrots, and celery, this pot roast is a one-pot wonder that’s as easy to prepare as it is delicious. With just 20 minutes of prep time and a slow-cook process that tenderizes every bite, this recipe is perfect for a cozy family dinner or special gathering. Serve it warm, ladled with its savory juices, to savor the comforting aroma and classic flavors of this timeless dish. Keywords: pot roast recipe, best chuck roast, slow-cooked pot roast, one-pot dinner, classic comfort food.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium yellow onion
- 4 large carrots
- 2 celery stalks
- 4 garlic cloves
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1.5 pounds baby potatoes
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast generously on all sides with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
Peel and quarter the onions, and peel and cut the carrots into large chunks (about 2-inch pieces). Roughly chop the celery stalks. Add them to the pot and cook for 5-7 minutes until they begin to soften, stirring occasionally.
Mince the garlic cloves and add them to the pot. Cook for 1 minute until fragrant.
Add 1 cup of dry red wine to the pot to deglaze, scraping the bottom of the pot to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
Mix in 2 tablespoons of tomato paste, then pour in 2 cups of beef broth. Stir to combine.
Return the roast to the pot, nestling it among the vegetables. Add 4 sprigs of fresh thyme, 2 sprigs of rosemary, and 2 bay leaves.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 hours.
After 2.5 hours, add 1.5 pounds of baby potatoes to the pot, submerging them partially in the liquid. Replace the lid and continue to cook for another 1.5 hours, or until the roast is fork-tender.
Remove the pot from the oven and discard the thyme, rosemary, and bay leaves. Let the roast rest for 10-15 minutes before serving.
Serve the pot roast warm with the tender vegetables and potatoes, spooning the flavorful juices from the pot over the top.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1574 mg | 33% | |
*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.
