Colonial Pot Roast

Transport your taste buds back in time with this Colonial Pot Roast—a hearty, comforting classic that combines tender beef chuck roast with a medley of wholesome root vegetables. Perfectly seasoned and slow-braised in a savory blend of beef broth and optional red wine, this recipe creates a melt-in-your-mouth roast surrounded by carrots, parsnips, and potatoes that soak up all the rich flavors. Infused with aromatic herbs like bay leaves and fresh thyme, this dish is slow-cooked to perfection in a Dutch oven for a fork-tender finish. Ideal for cozy family dinners or special occasions, this pot roast is a true testament to the timeless art of slow cooking. Serve it with the thickened pan sauce for an irresistible, satisfying meal that feels as warm as history itself.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Vegetable oil
• 1 large Yellow onion, chopped
• 3 cloves Garlic, minced
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 4 medium Carrots, peeled and cut into chunks
• 3 medium Parsnips, peeled and cut into chunks
• 4 medium Russet potatoes, peeled and quartered
• 2 Bay leaves
• 4 Fresh thyme sprigs

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season it generously on all sides with salt and black pepper, then dust it with all-purpose flour to create a light coating.

Step 3

In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom with a wooden spoon. Let the liquid come to a simmer.

Step 6

Return the seared roast to the pot. Add the carrots, parsnips, and potatoes around the sides of the meat.

Step 7

Tuck the bay leaves and thyme sprigs into the liquid. Cover the Dutch oven with a tight-fitting lid.

Step 8

Place the covered Dutch oven in the preheated oven. Cook for 4 hours, or until the roast is fork-tender and the vegetables are cooked through.

Step 9

Once cooked, remove the roast and vegetables from the pot. Discard the bay leaves and thyme sprigs.

Step 10

Optional: For a thicker sauce, transfer the pot to the stovetop, bring the liquid to a simmer, and whisk in a slurry made from 1 tablespoon of flour mixed with 2 tablespoons of water. Cook until the sauce has thickened, about 2-3 minutes.

Step 11

Slice the pot roast and serve it alongside the vegetables, drizzled with the pan sauce.

Nutrition Facts

Serving size	(4291.5g)

Amount per serving	% Daily Value*
Calories	6206.2

Total Fat 393.4g	0%
Saturated Fat 150.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1360.8mg	0%
Sodium 7899.7mg	0%
Total Carbohydrate 287.5g	0%
Dietary Fiber 50.6g	0%
Total Sugars 46.6g
Protein 361.0g	0%

Vitamin D 0IU	0%
Calcium 648.0mg	0%
Iron 61.1mg	0%
Potassium 11452.6mg	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: 57.7%

Protein: 23.5%

Carbs: 18.7%