Granny's Pot Roast
Warm, hearty, and irresistibly nostalgic, Granny's Pot Roast is the ultimate comfort food that brings Sunday dinner back to its roots. This recipe features a tender, melt-in-your-mouth beef chuck roast, slow-braised in a rich medley of beef broth, red wine, and aromatic herbs like rosemary and thyme. Searing the roast to golden perfection locks in tremendous flavor, while simple yet classic seasonings—garlic and onion powders with a hint of black pepper—elevate every bite. Nestled alongside chunky carrots, creamy potatoes, and crisp celery, this one-pot wonder creates a symphony of flavors. Complete with a silky, homemade gravy made from the pan drippings, Granny's Pot Roast is an easy-to-follow recipe perfect for satisfying cravings or impressing guests at dinner. Whether you're seeking classic family recipes or one-pot meals loaded with comfort, this is the dish to try!
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Ingredients
- 3 pounds beef chuck roast
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup red wine
- 1 large yellow onion, sliced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 3 celery stalks, cut into chunks
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Pat the beef chuck roast dry with paper towels. Season all sides generously with kosher salt, black pepper, garlic powder, and onion powder.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
Step 4
In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Step 5
Stir in the tomato paste and cook for an additional minute.
Step 6
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Simmer for 2 minutes.
Step 7
Add the beef broth, rosemary, and thyme sprigs to the pot. Return the roast to the pot, ensuring it is mostly submerged in the liquid.
Step 8
Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise the roast for 2 hours.
Step 9
After 2 hours, add the carrots, potatoes, and celery around the roast. Cover and continue cooking for an additional 2 hours, or until the meat and vegetables are tender.
Step 10
Remove the pot from the oven. Take the roast and vegetables out and place them on a serving platter, tented loosely with foil.
Step 11
Strain the cooking liquid into a saucepan, discarding the herbs. Bring the liquid to a simmer over medium heat.
Step 12
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid to thicken it into a gravy. Adjust seasoning with salt and pepper as needed.
Step 13
Slice the pot roast against the grain and serve with the vegetables and gravy on the side. Enjoy!
Nutrition Facts
| Serving size | (3799.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4871.5 |
| Total Fat 303.4g | 0% |
| Saturated Fat 114.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 3998.9mg | 0% |
| Total Carbohydrate 235.3g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 36.5g | |
| Protein 271.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 622.0mg | 0% |
| Iron 46.5mg | 0% |
| Potassium 10147.9mg | 0% |
Source of Calories