Emeril's Pot Roast

Emeril's Pot Roast is the ultimate comfort food, blending tender, fall-apart chuck roast with hearty vegetables and a rich, savory gravy that's bursting with flavor. This classic recipe begins with a perfectly seared roast, creating a deep, caramelized crust before being slow-cooked with aromatic herbs, red wine, and beef stock. The addition of carrots, celery, and russet potatoes makes it a complete one-pot meal, perfect for feeding a hungry family or impressing guests. With just 25 minutes of prep time and a hands-off cooking process, this dish is a weekend favorite that delivers restaurant-quality results at home. Serve it with crusty bread to mop up every last bit of the luscious gravy!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:210 mins

Total Time:235 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 cup All-purpose flour
• 3 tablespoons Vegetable oil
• 2 medium Yellow onions, sliced
• 4 medium Carrots, cut into large chunks
• 3 stalks Celery stalks, cut into large pieces
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 2 cups Beef stock
• 1 Bay leaf
• 3 Fresh thyme sprigs
• 4 large Russet potatoes, peeled and quartered

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast with kosher salt and black pepper, ensuring even coverage on all sides.

Step 3

Dredge the roast in all-purpose flour, shaking off any excess.

Step 4

Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.

Step 5

Reduce the heat to medium and add the sliced onions, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 6

Add the minced garlic and tomato paste. Cook for 2 more minutes, stirring well to coat the vegetables.

Step 7

Pour in the red wine, scraping the bottom of the pot to deglaze and release browned bits. Let the wine reduce by half, about 4-5 minutes.

Step 8

Stir in the beef stock, bay leaf, and thyme sprigs. Return the seared roast to the pot, ensuring it’s partially submerged in the liquid.

Step 9

Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 2 hours.

Step 10

After 2 hours, add the quartered potatoes to the pot. Replace the lid and continue cooking for an additional 1 hour, or until the roast and vegetables are tender.

Step 11

Remove the pot from the oven. Discard the bay leaf and thyme sprigs.

Step 12

Slice the pot roast or shred it with a fork, and serve with the vegetables and gravy.

Nutrition Facts

Serving size	(4209.8g)

Amount per serving	% Daily Value*
Calories	5410.3

Total Fat 226.2g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 35.9g
Cholesterol 1251.9mg	0%
Sodium 8433.4mg	0%
Total Carbohydrate 406.7g	0%
Dietary Fiber 47.0g	0%
Total Sugars 34.0g
Protein 408.6g	0%

Vitamin D 54.4IU	0%
Calcium 609.9mg	0%
Iron 66.7mg	0%
Potassium 12538.8mg	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: 38.4%

Protein: 30.9%

Carbs: 30.7%