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 my family for Sunday dinners because of its rich flavors and effortless cooking process.
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 34 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 25 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 meal always brings our family together around the table sharing stories and laughter.
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.
Nutritional Information
Per serving: Calories 485, Total Fat 21 g, Carbohydrates 34 g, Protein 41 g
Pin It This pot roast is a delicious and comforting dish that’s sure to please any crowd.
Recipe Questions & Answers
- → What cut of meat works best for this dish?
Beef chuck roast is ideal due to its marbling and toughness, which breaks down into tender, flavorful meat during slow cooking.
- → Can I substitute the vegetables used?
Yes, root vegetables like sweet potatoes, turnips, or rutabaga can be swapped in to add variety without changing the dish's character.
- → How do I achieve a thicker sauce?
After removing the meat and vegetables, simmer the cooking liquid and whisk in a slurry of cornstarch and water until thickened to your preference.
- → Is it necessary to sear the meat before roasting?
Searing seals in juices and adds a caramelized flavor, enhancing the overall depth of the dish.
- → What level of oven temperature and cooking time is recommended?
Roasting at 325°F (165°C) for 2.5 to 3 hours ensures the meat becomes fork-tender and vegetables cook thoroughly.
- → How can I make this dish gluten-free?
Choose gluten-free Worcestershire sauce and broth variations to keep the dish suitable for gluten-sensitive diets.