Yummy Pot Roast
Experience the ultimate comfort food with this hearty and flavorful Yummy Pot Roast recipe! Perfectly seasoned beef chuck roast is seared to golden perfection before being slow-cooked alongside tender carrots, potatoes, celery, and a fragrant medley of herbs like thyme and rosemary. Simmered in a rich blend of beef broth, tomato paste, and optional red wine, this dish creates a melt-in-your-mouth roast and a savory gravy that’s perfect for drizzling. Whether you use a Dutch oven or a slow cooker, this easy-to-follow recipe delivers a soul-warming meal ideal for family gatherings or cozy weeknight dinners. Ready in just 20 minutes of prep, this classic pot roast recipe serves up to six and is guaranteed to become your go-to for satisfying, home-cooked comfort.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 units garlic cloves, minced
- 4 units carrots, peeled and sliced into chunks
- 4 medium potatoes, peeled and quartered
- 3 units celery stalks, sliced
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 unit bay leaf
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat a large skillet or Dutch oven over medium-high heat and add the olive oil.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté until softened, about 3 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Transfer the roast, onions, and garlic to a slow cooker or a large Dutch oven.
Arrange the carrots, potatoes, and celery around the roast.
In a mixing bowl, whisk together the beef broth, red wine (if using), tomato paste, thyme, rosemary, and the bay leaf.
Pour the liquid mixture evenly over the roast and vegetables.
If using a Dutch oven, cover with a lid and bake in a preheated oven at 300°F (150°C) for 4 hours. If using a slow cooker, cover and cook on low heat for 8 hours or high heat for 4 hours.
Once the cooking time is complete, remove the roast and vegetables to a serving platter.
Optionally, skim excess fat from the cooking liquid and thicken it into a gravy by simmering it on the stove and adding a slurry of 1 tablespoon cornstarch and 2 tablespoons water, whisking constantly.
Serve the roast and vegetables hot with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1419 mg | 30% | |
*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.
