Save to Pinterest A classic, comforting pot roast slow-cooked to tender perfection with hearty root vegetables and aromatic herbs—perfect for cozy family dinners.
This pot roast has been a staple at our family dinners for years and never fails to impress both kids and adults alike.
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
- Preheat Oven:
- Preheat the oven to 325°F (165°C).
- Season Roast:
- Pat the chuck roast dry and season all sides with salt and pepper.
- Sear Roast:
- 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 3–4 minutes per side). Transfer to a plate.
- Sauté Vegetables:
- Add onions, carrots, parsnips, 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 wine to deglaze, scraping up browned bits. Add beef broth and Worcestershire sauce.
- Combine Ingredients:
- 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.
- Roast:
- Cover tightly with a lid and transfer to the oven. Roast for 2.5 to 3 hours, or until the beef is fork-tender.
- Caramelize Vegetables:
- Remove the lid for the last 30 minutes to allow the vegetables to caramelize slightly.
- Finish:
- Discard bay leaves. Slice roast against the grain and serve with vegetables and pan juices.
Save to Pinterest Gathering around the table to enjoy this hearty pot roast creates some of our fondest family moments and conversations.
Notes
For a thicker sauce remove roast and vegetables then simmer liquid on the stovetop and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened. Pairs wonderfully with crusty bread and a robust red wine.
Required Tools
Large Dutch oven or oven-safe heavy pot with lid, Chefs knife, Cutting board, Tongs
Nutritional Information
Per serving: Calories 485, Total Fat 21 g, Carbohydrates 34 g, Protein 41 g
Save to Pinterest This pot roast will quickly become a go-to recipe for cozy gatherings and holiday meals alike.
Frequently Asked Questions
- → What cut of beef is best for this dish?
Beef chuck roast is ideal as it becomes tender and flavorful with slow cooking.
- → Can I substitute the root vegetables?
Yes, sweet potatoes, turnips, or rutabaga can be used as alternatives for variety.
- → How do I achieve a thicker sauce?
After cooking, remove meat and veggies, then simmer the liquid with a cornstarch slurry until thickened.
- → Is this dish gluten-free?
It can be gluten-free if you choose gluten-free Worcestershire sauce and broth.
- → What temperature should I roast at?
Roast covered at 325°F (165°C) until the meat is fork-tender, about 2.5 to 3 hours.