Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
I first made this pot roast for a cozy Sunday dinner with my family. The aroma of beef and herbs roasting in the kitchen brought everyone together.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Rest & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save This pot roast reminds me of happy Sundays when loved ones gather at the table and everyone helps themselves to generous portions straight from the Dutch oven.
Required Tools
To make this recipe, you will need a Dutch oven or heavy oven-safe pot with a lid, a sharp knife, a cutting board, and tongs for easy handling.
Allergen Information
Contains none of the major allergens. Double-check broth and other packaged ingredients for gluten if needed.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Save Serve generous slices of roast and veggies with plenty of pan juices. This dish is sure to become a cherished family favorite.
Kitchen Help
- → What cut of beef is ideal for this dish?
A chuck roast is preferred for its marbling and tenderness after slow cooking, yielding a juicy, flavorful result.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can replace carrots or parsnips for a different flavor profile without compromising texture.
- → How do I thicken the cooking liquid for a richer sauce?
Simmer the pan juices on the stove and whisk in a cornstarch slurry gradually until the desired thickness is reached.
- → Is dry red wine necessary for the braising liquid?
The wine adds depth and acidity, but it can be replaced with additional beef broth if preferred or to keep it alcohol-free.
- → What tools are required for preparing this meal?
A Dutch oven or heavy oven-safe pot with a lid is essential, along with a sharp knife, cutting board, and tongs for handling the roast.