Better Than Mom's Pot Roast

Experience comfort food at its finest with "Better Than Mom's Pot Roast," a hearty, flavor-packed dish that will elevate your Sunday dinner. Featuring a perfectly seared beef chuck roast slow-braised to fork-tender perfection, this recipe combines the richness of dry red wine, savory beef broth, and aromatic herbs like thyme and rosemary. A medley of tender vegetables, including Yukon gold potatoes, carrots, and celery, soaks up the luscious, savory braising liquid, creating a one-pot masterpiece that’s a true crowd-pleaser. With its golden-brown crust, velvety sauce, and melt-in-your-mouth texture, this pot roast is a must-try for anyone seeking the ultimate comfort meal. Perfect for cozy family gatherings or an indulgent weekend treat, this dish will quickly become a favorite you’ll crave again and again.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1.5 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 medium carrots, peeled and cut into 2-inch pieces
• 3 stalks celery stalks, cut into 2-inch pieces
• 6 medium Yukon gold potatoes, halved
• 4 cloves garlic cloves, minced
• 3 cups low-sodium beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs
• 1 bay leaf

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels and generously season all sides with kosher salt and ground black pepper.

Step 3

Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.

Step 4

Sear the roast for about 4-5 minutes on each side until it forms a deep, golden-brown crust. Remove the roast and set aside.

Step 5

Reduce the heat to medium, then add the sliced onion to the pot. Cook for 3-4 minutes until softened, stirring occasionally to scrape up any brown bits.

Step 6

Add the carrots, celery, and potatoes to the pot and cook for 2-3 minutes, stirring to combine.

Step 7

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Step 8

Pour in the beef broth and red wine, and stir to deglaze the pot, ensuring to scrape up all the flavorful browned bits from the bottom.

Step 9

Nestle the roast back into the pot. Add the thyme sprigs, rosemary sprigs, and the bay leaf.

Step 10

Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and transfer to the preheated oven.

Step 11

Cook for about 4 hours, or until the roast is fork-tender and the vegetables are fully cooked.

Step 12

Remove the pot from the oven and discard the herb sprigs and bay leaf.

Step 13

Let the roast rest for 10 minutes before serving. Slice or shred the beef and serve with the vegetables and a ladle of the flavorful braising liquid.

Nutrition Facts

Serving size	(3756.0g)

Amount per serving	% Daily Value*
Calories	5373.2

Total Fat 365.6g	0%
Saturated Fat 145.4g	0%
Polyunsaturated Fat g
Cholesterol 1360.8mg	0%
Sodium 1692.8mg	0%
Total Carbohydrate 188.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 18.5g
Protein 355.7g	0%

Vitamin D 0IU	0%
Calcium 436.5mg	0%
Iron 54.4mg	0%
Potassium 9859.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 26.0%

Carbs: 13.8%