Save to Pinterest A classic comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables Perfect for family gatherings or a hearty weekend dinner
This pot roast has been a family favorite for years We always look forward to the rich flavors and tender meat after a slow roast
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots peeled and cut into chunks, 3 parsnips peeled and cut into chunks, 3 medium Yukon gold potatoes cut into 2 inch pieces, 2 medium onions quartered, 4 cloves garlic peeled and smashed, 2 celery stalks cut into large pieces
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- Pat the beef roast dry with paper towels Season all sides with salt and pepper.
- Step 3:
- Heat olive oil in a large Dutch oven over medium-high heat Sear the roast for 3 to 4 minutes per side until deeply browned Remove and set aside.
- Step 4:
- Add onions carrots parsnips potatoes celery and garlic to the pot Sauté for 5 minutes stirring occasionally.
- Step 5:
- Stir in tomato paste and cook for 1 minute.
- Step 6:
- Pour in red wine scraping up any browned bits Simmer for 2 minutes to reduce slightly.
- Step 7:
- Return the roast to the pot Add beef broth thyme rosemary and bay leaves The liquid should come halfway up the sides of the roast.
- Step 8:
- Cover and transfer to the oven Roast for 2.5 to 3 hours turning the roast once halfway through until beef is fork-tender and vegetables are cooked through.
- Step 9:
- Remove bay leaves Let the roast rest for 10 minutes before slicing Serve with roasted veggies and pan juices.
Save to Pinterest We cherish family meals around this pot roast especially on Sundays when everyone is home It always brings us closer
Required Tools
Dutch oven or heavy oven-safe pot with lid Sharp knife Cutting board Tongs
Allergen Information
Contains None of the major allergens Double-check broth and other packaged items for gluten if required
Nutritional Information
Calories 460 Total Fat 23 g Carbohydrates 25 g Protein 38 g per serving
Save to Pinterest This pot roast recipe guarantees tender flavorful meat and perfectly cooked vegetables every time Enjoy your hearty family meal
Recipe FAQs
- → What cut of beef is best for this dish?
A chuck roast weighing 3 to 4 pounds is ideal due to its marbling and tenderness after slow cooking.
- → Can I substitute the vegetables?
Yes, you can swap carrots or parsnips with sweet potatoes or rutabaga for a different flavor profile.
- → Why sear the beef before roasting?
Searing locks in flavors and creates a rich browned crust that enhances the overall taste of the dish.
- → How do the herbs affect the flavor?
Thyme and rosemary add earthy, aromatic notes that complement the richness of the beef and vegetables.
- → What is the purpose of red wine in the braising liquid?
Red wine adds depth and acidity, helping to tenderize the meat and enrich the sauce’s complexity.
- → How long should the roast rest before serving?
Letting the roast rest for about 10 minutes allows the juices to redistribute for moist, tender slices.