Briana's Belt Buster Pot Roast

Sink your fork into pure comfort with Briana's Belt Buster Pot Roast, a hearty, one-pot family favorite that's as satisfying as it is flavorful. Featuring melt-in-your-mouth beef chuck roast, tender russet potatoes, and a medley of caramelized vegetables, this recipe is slow-braised in a luxurious blend of red wine, beef broth, and aromatic herbs, creating a deep, savory flavor that will have everyone reaching for seconds. With just 15 minutes of preparation and a long, low-and-slow oven braise, this dish transforms simple ingredients into an irresistible meal perfect for cozy dinners or special gatherings. Serve it generously with its rich, velvety pan sauce for the ultimate comfort food experience. Perfect for keywords like "homemade pot roast," "Dutch oven recipes," and "easy comfort food dinner."

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 4 pounds Beef chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 2 medium Celery stalks
• 4 Garlic cloves
• 1 cup Red wine
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 3 Fresh thyme sprigs
• 2 Fresh rosemary sprigs
• 2 Bay leaves
• 4 large Russet potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.

Step 4

Sear the roast on all sides (about 4-5 minutes per side) until a deep golden-brown crust forms. Remove the roast and set aside.

Step 5

Roughly chop the onion, carrots, and celery. Mince the garlic cloves.

Step 6

Add the onion, carrots, and celery to the pot, and sauté for 5-7 minutes until softened and slightly caramelized. Add the garlic and cook for an additional minute until fragrant.

Step 7

Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for 2 minutes.

Step 8

Stir in the beef broth and tomato paste until well combined.

Step 9

Add the fresh thyme, rosemary sprigs, and bay leaves to the pot.

Step 10

Return the seared roast to the pot, nestling it into the liquid and vegetables.

Step 11

Peel and quarter the potatoes, then add them to the pot around the roast.

Step 12

Bring the mixture to a simmer, then cover with a lid and transfer the pot to the preheated oven.

Step 13

Cook for 3 1/2 to 4 hours, or until the roast is fork-tender and the vegetables are soft.

Step 14

Carefully remove from the oven, discard the thyme, rosemary, and bay leaves, and shred the roast into large chunks for serving.

Step 15

Serve the roast with the vegetables and potatoes, ladling the rich pan sauce over everything. Enjoy!

Nutrition Facts

Serving size	(4046.0g)

Amount per serving	% Daily Value*
Calories	6321.1

Total Fat 392.5g	0%
Saturated Fat 150.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1360.8mg	0%
Sodium 4323.4mg	0%
Total Carbohydrate 300.0g	0%
Dietary Fiber 27.7g	0%
Total Sugars 27.2g
Protein 371.9g	0%

Vitamin D 0IU	0%
Calcium 540.7mg	0%
Iron 66.1mg	0%
Potassium 13049.4mg	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: 56.8%

Protein: 23.9%

Carbs: 19.3%