Description
This Perfect Pot Roast recipe is a classic comfort food dish that results in a tender and flavorful roast with vegetables cooked in a savory gravy. It’s a hearty and satisfying meal that is perfect for a cozy dinner with loved ones.
Ingredients
Scale
Chuck Roast:
- 3–4 lb chuck roast
Seasoning:
- Salt and pepper to taste
Vegetables:
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 4 cloves garlic (smashed)
- 4 carrots (peeled and cut into chunks)
- 3 celery stalks (cut into chunks)
- 1 lb baby potatoes (halved)
Liquid and Flavorings:
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs:
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Preheat the oven to 300°F.
- Season the roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Sear the roast: In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Deglaze and add ingredients: Deglaze the pot with wine, if using, then add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Return roast to the pot and add baby potatoes.
- Cook in the oven: Bring to a simmer, cover with a lid, and transfer to the oven. Cook for 3–3½ hours until beef is fork-tender.
- Serve: Discard herbs and bay leaves before serving.
Notes
- This roast tastes even better the next day.
- To thicken the gravy, remove roast and vegetables, then simmer the liquid on the stove for 10–15 minutes or whisk in a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
