Winter Pot Roast
Warm up your kitchen and your soul with this hearty Winter Pot Roast—a one-pot wonder perfect for cold days. This tender beef chuck roast is seared to perfection, then slow-cooked with an aromatic medley of onions, garlic, and herbs. Nestled alongside carrots, parsnips, and baby potatoes, and simmered in a savory blend of beef broth and optional red wine, this dish delivers deep, comforting flavors with every bite. Ideal for family dinners or cozy gatherings, this low-effort, high-reward classic is made even more luxurious with a thickened gravy for serving. With just 25 minutes of prep time and the magic of slow braising, this Winter Pot Roast is your go-to recipe for a satisfying, warm meal sure to impress.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1.5 pounds baby potatoes
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (optional, for slurry)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, then deglaze the pot by adding the red wine (if using) or 1/2 cup of beef broth, scraping up any brown bits from the bottom of the pot.
Add the carrots, parsnips, baby potatoes, thyme sprigs, and bay leaf to the pot. Place the seared roast on top of the vegetables.
Pour the beef broth and any remaining wine (if using) over the roast and vegetables. The liquid should come about halfway up the roast—add more broth if needed.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the beef is fork-tender.
If you’d like to thicken the sauce, remove the pot from the oven and transfer the roast and vegetables to a serving platter. In a small bowl, mix the flour and water to create a slurry, then whisk it into the cooking liquid over medium heat on the stovetop until thickened (about 3-5 minutes).
Slice or shred the roast and serve with the vegetables, drizzled with the rich sauce. Enjoy this warm and satisfying winter meal!
Nutrition Facts
Calories |
4865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7629 mg | 332% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 40.6 g | ||
| Protein | 275.6 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 9388 mg | 200% | |
*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.
