Classic Pot Roast

Tender, flavorful, and timeless, this Classic Pot Roast is the ultimate comfort food that brings family and friends together. Featuring a perfectly seared beef chuck roast braised in a rich medley of red wine, beef broth, and savory aromatics, this recipe creates melt-in-your-mouth meat and perfectly roasted vegetables like carrots, celery, and red potatoes. Enhanced with herbs like fresh rosemary and thyme, every bite bursts with comforting, homestyle flavor. Slow-cooked in a Dutch oven for hours, this dish practically prepares itself, with the oven drawing out deep, satisfying flavors. Ideal for cozy Sunday dinners or special occasions, this pot roast is best served topped with its own deeply flavored gravy. Discover how easy it is to create a hearty, all-in-one meal that’s destined to become a family classic!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 4 medium carrots
• 3 celery stalks
• 1.5 pounds red potatoes
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

Season the beef chuck roast generously on all sides with salt and black pepper. Allow it to come to room temperature while you prepare other ingredients.

Step 3

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast on all sides until well browned, about 4 minutes per side. Remove the roast and set it aside.

Step 4

While the beef is searing, peel and coarsely chop the onion, mince the garlic, slice the carrots into 1-inch pieces, and cut the celery into 1-inch pieces. Halve or quarter the potatoes depending on their size.

Step 5

In the same pot used for the beef, add the chopped onion and garlic. Sauté for about 3 minutes until the onion begins to soften.

Step 6

Stir in the tomato paste, cooking for another 1-2 minutes until the paste begins to darken.

Step 7

Pour in the red wine and beef broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pot, which will add extra flavor to the dish.

Step 8

Return the roast to the pot, nestled into the liquid. Add the carrots, celery, potatoes, rosemary, thyme, and bay leaf around the beef.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the meat is fork-tender and the vegetables are cooked through.

Step 10

Remove the pot from the oven, and carefully transfer the roast and vegetables to a serving platter to rest. Discard the thyme, rosemary, and bay leaf.

Step 11

To thicken the gravy if desired, place the pot on the stovetop over medium heat and let the liquid simmer and reduce slightly. You may also whisk in a slurry of cornstarch and water if you prefer a thicker consistency.

Step 12

Slice the pot roast against the grain and serve hot with the roasted vegetables and gravy over the top.

Nutrition Facts

Serving size	(3431.2g)

Amount per serving	% Daily Value*
Calories	4662.6

Total Fat 303.7g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 7676.5mg	0%
Total Carbohydrate 187.1g	0%
Dietary Fiber 28.3g	0%
Total Sugars 38.4g
Protein 272.8g	0%

Vitamin D 0IU	0%
Calcium 509.2mg	0%
Iron 46.8mg	0%
Potassium 8992.2mg	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: 59.8%

Protein: 23.9%

Carbs: 16.4%