Save Pin A classic, comforting pot roast slow-cooked to tender perfection with hearty root vegetables and aromatic herbs—perfect for cozy family dinners.
This pot roast has been a staple at our family dinners for years bringing warmth and togetherness every time.
Ingredients
- Meat: 3 lbs (1.4 kg) beef chuck roast trimmed, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper
- Vegetables: 4 large carrots peeled and cut into 2-inch pieces, 3 parsnips peeled and cut into 2-inch pieces, 3 medium russet potatoes peeled and quartered, 2 medium yellow onions peeled and quartered, 3 celery stalks cut into large pieces, 4 garlic cloves smashed
- Liquids & Seasonings: 2 cups (480 ml) beef broth (gluten-free if needed), 1 cup (240 ml) dry red wine (or extra broth), 2 tbsp tomato paste, 2 tsp Worcestershire sauce (gluten-free if needed), 2 tsp dried thyme, 2 tsp dried rosemary, 2 bay leaves
Instructions
- Step 1:
- Preheat the oven to 325°F (165°C)
- Step 2:
- Pat the chuck roast dry and season all sides with salt and pepper
- Step 3:
- In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high Sear the roast on all sides until browned (about 3 4 minutes per side) Transfer to a plate
- Step 4:
- Add onions carrots parsnips 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 wine to deglaze scraping up browned bits Add beef broth and Worcestershire sauce
- Step 7:
- Return the roast to the pot Add potatoes thyme rosemary and bay leaves Liquid should come halfway up the meat—add more broth if needed
- Step 8:
- Cover tightly with a lid and transfer to the oven Roast for 2.5 to 3 hours or until the beef is fork-tender
- Step 9:
- Remove the lid for the last 30 minutes to allow the vegetables to caramelize slightly
- Step 10:
- Discard bay leaves Slice roast against the grain and serve with vegetables and pan juices
Save Pin Sharing this pot roast with my family around the table creates lasting memories and shared smiles.
Required Tools
Large Dutch oven or oven-safe heavy pot with lid Chefs knife Cutting board Tongs
Allergen Information
Contains None of the major allergens Worcestershire sauce may contain anchovies and gluten—choose gluten-free and fish-free versions if necessary Always check ingredient labels if you have specific allergies
Nutritional Information
Calories 485 Total Fat 21 g Carbohydrates 34 g Protein 41 g per serving
Save Pin This pot roast is a sure way to impress your guests with minimal fuss and maximum flavor.
Questions & Answers
- → How long should the pot roast cook for optimal tenderness?
Cooking the roast for 2.5 to 3 hours at 325°F ensures the beef becomes fork-tender while allowing the vegetables to soften and caramelize.
- → Can I substitute the root vegetables in this dish?
Yes, sweet potatoes, turnips, or rutabaga can be used as alternatives to carrots, parsnips, or potatoes for varied flavors and textures.
- → What is the best way to thicken the cooking liquid into a sauce?
Remove the meat and vegetables, then simmer the liquid and whisk in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water until thickened.
- → Is it necessary to sear the roast before slow cooking?
Searing the meat on all sides before roasting locks in juices and creates flavorful browned crust, enhancing overall taste.
- → What herbs complement the flavors in this pot roast?
Thyme, rosemary, and bay leaves add aromatic depth and work harmoniously with the beef and vegetables.
- → What liquids are used to braise the meat and vegetables?
A combination of dry red wine and beef broth creates a rich, flavorful base for braising the roast and vegetables.