Two Meat Pot Roast
Experience the ultimate comfort food with this hearty Two Meat Pot Roast, a rich and flavorful dish that combines tender beef chuck roast and succulent pork shoulder for a truly satisfying meal. Slow-cooked to perfection in a savory blend of red wine, beef broth, and aromatic herbs, this recipe is packed with wholesome ingredients like carrots, celery, onions, and potatoes, making it a one-pot wonder that's perfect for family dinners or special occasions. The deep, caramelized flavors from searing the meat and deglazing with wine elevate this classic pot roast to gourmet status, while the long roasting time ensures the meats are melt-in-your-mouth tender. Garnish with fresh parsley for a pop of color and brightness, and serve with a ladle of the rich, velvety cooking liquid to soak up every bit of goodness. Perfect for cozy nights, this comfort-food favorite is as satisfying as it is easy to prepare!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 pounds pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 medium carrots, cut into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 6 sprigs fresh thyme
- 2 leaves bay leaves
- 4 large potatoes, peeled and quartered
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast and pork shoulder on all sides with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat.
Sear the beef and pork on all sides until browned, about 3-4 minutes per side. Remove both meats and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes to caramelize slightly.
Deglaze the pot by adding the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 2 minutes.
Return the beef and pork to the pot. Pour in the beef broth until the meat is mostly submerged.
Add the thyme sprigs and bay leaves to the pot.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
Cook the roast in the oven for 2 hours, turning the meats halfway through to ensure even cooking.
After 2 hours, add the potatoes to the pot, tucking them around the meat. Continue cooking for an additional 1.5-2 hours, or until the meats are fork-tender and the potatoes are soft.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Shred or slice the meats as desired and serve with the vegetables and a generous drizzle of the cooking liquid.
Garnish with chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1873 mg | 40% | |
*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.
