Flaherty's Signature Pot Roast

Warm, hearty, and irresistibly flavorful, Flaherty’s Signature Pot Roast is the ultimate comfort food that will impress both family and guests alike. This slow-cooked masterpiece starts with a tender, seared beef chuck roast, perfectly seasoned with kosher salt, black pepper, and a light coating of flour. Nestled in a rich, savory braising liquid made from beef broth, red wine, and tomato paste, and infused with aromatic herbs like fresh thyme, rosemary, and bay leaves, the roast is slowly baked to perfection alongside hearty vegetables like carrots, celery, and potatoes. With just 20 minutes of prep time and the rest left to the oven, this dish is low effort but delivers high reward. Perfect for Sunday dinners, holiday gatherings, or meal prep, this fork-tender pot roast is a one-pot wonder that’s as satisfying as it is easy to make. Serve it with its luscious gravy spooned over the top for a soul-warming meal everyone will crave.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 carrots, peeled and cut into large chunks
• 3 celery stalks, cut into large chunks
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 4 medium potatoes, quartered

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef chuck roast on all sides with kosher salt and black pepper. Sprinkle the roast with flour and pat lightly to adhere.

Step 3

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

Step 4

Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the minced garlic and cook for an additional 1 minute.

Step 7

Add the beef broth, red wine, and tomato paste to the pot, stirring to combine and scraping up any browned bits from the bottom of the pot.

Step 8

Return the roast to the pot and add the thyme sprigs, rosemary sprigs, and bay leaves.

Step 9

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

Step 10

Cook for 2 hours, then add the quartered potatoes to the pot, making sure they are submerged in the liquid.

Step 11

Continue cooking for an additional 2 hours, or until the meat is fork-tender and the vegetables are cooked through.

Step 12

Remove the pot from the oven and discard the thyme sprigs, rosemary sprigs, and bay leaves.

Step 13

Let the roast rest for 10 minutes before serving. Slice and serve with the vegetables and gravy spooned over the top.

Nutrition Facts

Serving size	(4120.4g)

Amount per serving	% Daily Value*
Calories	4918.2

Total Fat 304.3g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 5258.8mg	0%
Total Carbohydrate 240.7g	0%
Dietary Fiber 33.5g	0%
Total Sugars 41.8g
Protein 276.5g	0%

Vitamin D 0IU	0%
Calcium 672.2mg	0%
Iron 47.9mg	0%
Potassium 10627.0mg	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: 57.0%

Protein: 23.0%

Carbs: 20.0%