Pin 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 on a Sunday afternoon to celebrate the end of a busy week. The aroma while it roasted filled the house and brought everyone to the kitchen eager to dig in.
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
- Prepare the Oven:
- Preheat oven to 325°F (165°C).
- Season and Sear Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper. 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 Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Deglaze & Simmer:
- Stir in tomato paste and cook for 1 minute. 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.
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin This recipe has become a staple for our Sunday dinners, especially when everyone gathers after a long week to relax and reconnect over good food.
Required Tools
For the best results, use a Dutch oven or a heavy oven-safe pot with a lid, a sharp knife for prep, and sturdy tongs for turning the roast.
Allergen Information
This dish contains none of the major allergens, but please check the labels of packaged ingredients if you need to avoid gluten.
Nutritional Information
Approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein per serving.
Pin Share this comforting meal with loved ones and enjoy every fork-tender bite. Leftovers taste even better the next day!
Recipe Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and toughness that breaks down during slow cooking, producing tender, flavorful meat.
- → Can I substitute any vegetables?
Yes, sweet potatoes or rutabaga can replace the carrots or parsnips for a slightly different flavor profile without compromising texture.
- → How do I achieve a thicker sauce with the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to thicken and enrich the sauce before serving.
- → Is it necessary to sear the meat before braising?
Searing creates a flavorful crust and enhances the depth of flavor by caramelizing the beef's surface before slow cooking.
- → What wine pairs well with this meal?
A bold red wine such as Cabernet Sauvignon complements the rich flavors and herbs in the dish beautifully.