Description
This Pot Roast is the ultimate comfort food. It features tender beef slow-cooked with root vegetables like potatoes, carrots, and onions in a rich, savory broth. The result is a melt-in-your-mouth, flavorful meal that’s perfect for family dinners and special occasions.
Ingredients
Units
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 carrots, peeled and cut into large chunks
- 3 potatoes, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup beef broth
- 1 cup red wine (optional, or replace with more beef broth)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Season the beef chuck roast generously with salt and pepper.
- Brown the roast on all sides, about 4-5 minutes per side, until it develops a rich, golden crust. Remove the roast from the pot and set aside.
- Add the onion and garlic to the pot, sautéing for about 2 minutes, until softened and fragrant.
- Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the carrots, potatoes, and celery around the roast. Cover the pot with a tight-fitting lid.
- Transfer the pot to the preheated oven and roast for 3-4 hours, or until the beef is fork-tender and the vegetables are cooked through. Every hour, check and spoon some of the liquid over the roast to keep it moist.
- Remove the roast from the oven. If you’d like a thicker gravy, remove the roast and vegetables, then bring the cooking liquid to a simmer on the stovetop. Mix the cornstarch with a small amount of water to create a slurry, and whisk it into the liquid until thickened.
- Slice the roast against the grain and serve with the vegetables and gravy.
Notes
- You can make this dish ahead of time and reheat it. The flavors will deepen as it sits.
- Serve with crusty bread or mashed potatoes for an extra hearty meal.
Nutrition
- Serving Size: 1 slice of beef with vegetables
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg