The Only Pot Roast My Family Will Eat
Tender, savory, and bursting with rich, comforting flavors, "The Only Pot Roast My Family Will Eat" is a meal that lives up to its name. This classic pot roast recipe transforms a 3-pound chuck roast into a melt-in-your-mouth masterpiece, thanks to a slow, steady cook in a delicious broth infused with tomato paste, Worcestershire sauce, fresh herbs, and optional red wine. Perfectly paired with hearty potatoes, carrots, and celery, this one-pot wonder delivers a complete meal that’s both hearty and hassle-free. Whether prepared in a slow cooker or Dutch oven, the result is a deeply flavorful dish with fall-apart meat and tender vegetables that will have your family coming back for seconds. Plus, with the option to create a velvety, aromatic gravy from the cooking liquid, this recipe elevates comfort food to gourmet status. Perfect for Sunday dinners or special occasions, it’s a timeless dish that promises to satisfy.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 stalks Celery stalks
- 4 Garlic cloves
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 5 medium Potatoes (Yukon Gold or red)
Instructions
Season the chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast for about 4 minutes on each side until browned. Transfer to a slow cooker or a large Dutch oven.
Peel and slice the onion into thick wedges, and cut the carrots and celery into large chunks. Mince the garlic cloves.
In the same skillet, sauté the onion, carrots, and celery until slightly softened, about 5 minutes. Add the garlic and cook for an additional minute.
Deglaze the skillet by adding the red wine (if using) and scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Pour the vegetable mixture and deglazing liquid (if using) over the chuck roast. Add the beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaf.
Peel and halve the potatoes, then nestle them around the meat and vegetables.
If using a slow cooker, cook on low for 8-9 hours or on high for 4-5 hours. If using a Dutch oven, cover and bake at 300°F (150°C) for 4-5 hours, until the meat is fork-tender.
Remove the roast and vegetables from the pot. Discard the rosemary, thyme, and bay leaf. Let the meat rest for 10 minutes before shredding or slicing.
Optional: Strain the cooking liquid, then simmer it on the stove for 10-15 minutes to thicken into a gravy. Serve the pot roast with the vegetables and gravy.
Nutrition Facts
Calories |
4416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12259 mg | 533% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.3 g | ||
| Protein | 383.4 g | 767% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 539 mg | 41% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 9780 mg | 208% | |
*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.
