Pin It A classic, comforting pot roast slow-cooked to tender perfection with hearty root vegetables and aromatic herbs—perfect for cozy family dinners.
This recipe has become a staple in our family gatherings because it brings everyone together around a warm, satisfying meal.
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 to 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.
Pin It This recipe creates family moments filled with warmth and shared stories at the dinner table.
Required Tools
Large Dutch oven or oven-safe heavy pot with lid, chef's 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
Per serving: Calories 485, Total Fat 21 g, Carbohydrates 34 g, Protein 41 g
Pin It This pot roast is sure to become your new family favorite with its rich flavors and comforting aroma.
Recipe Questions & Answers
- → What cut of meat is best for this pot roast?
Beef chuck roast is recommended for its balance of marbling and tenderness when slow-cooked.
- → Can I substitute other vegetables for the root vegetables listed?
Yes, sweet potatoes, turnips, or rutabaga can be used as alternatives to some of the root vegetables.
- → How do I thicken the sauce after cooking?
Remove meat and vegetables, simmer the liquid on the stove, and whisk in a cornstarch slurry until thickened.
- → What is the purpose of searing the meat before roasting?
Searing seals in juices and adds a rich caramelized flavor to the meat and sauce.
- → Can I prepare this dish in advance?
Yes, it can be made ahead and reheated gently to maintain tenderness and flavor.