Kittencal's Beef Pot Roast 2

Indulge in the comforting flavors of Kittencal's Beef Pot Roast 2, a timeless one-pot meal perfect for cozy family dinners or special occasions. This recipe starts with a well-seasoned, seared beef chuck roast that becomes melt-in-your-mouth tender after simmering in a rich, savory broth infused with garlic, onions, and optional red wine for depth. A medley of hearty vegetables, including carrots, potatoes, and celery, soak up the flavorful juices, creating a satisfying and wholesome dish. Finished with an optional thickened gravy, this pot roast is a comforting classic that requires minimal hands-on time but delivers maximum flavor. With just 20 minutes of prep and a slow, aromatic cooking process, this recipe guarantees a flavorful roast that’s perfect for serving a crowd or meal prepping for the week.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 0.5 cups red wine (optional)
• 2 tablespoons tomato paste
• 4 medium carrots, cut into chunks
• 4 medium potatoes, peeled and quartered
• 2 stalks celery, cut into chunks
• 2 pieces bay leaves
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Directions

Step 1

Season the beef chuck roast generously with salt and black pepper on all sides.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 3

Sear the roast on all sides until it is nicely browned, about 3-4 minutes per side. Remove the roast and set it aside.

Step 4

Lower the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onions are softened, about 5 minutes.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 6

Add the beef broth, red wine (if using), and tomato paste to the pot. Stir well to combine.

Step 7

Return the seared roast to the pot. Add carrots, potatoes, celery, bay leaves, and thyme around the roast.

Step 8

Bring the mixture to a gentle boil and then reduce the heat to low. Cover the pot with a lid and simmer for approximately 4 hours, or until the beef is fork-tender.

Step 9

Check periodically to ensure the liquid level covers at least two-thirds of the roast. Add more beef broth or water if needed.

Step 10

Once the roast is done, remove it along with the vegetables from the pot and set them onto a serving platter.

Step 11

To thicken the gravy (optional), mix the all-purpose flour with water to create a slurry. Stir it into the liquid in the pot and cook over medium heat until the gravy thickens, about 5 minutes.

Step 12

Serve the roast sliced, with the vegetables on the side, and the gravy drizzled over the top.

Nutrition Facts

Serving size	(3352.6g)

Amount per serving	% Daily Value*
Calories	4588.1

Total Fat 300.9g	0%
Saturated Fat 113.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1020.6mg	0%
Sodium 5225.7mg	0%
Total Carbohydrate 198.4g	0%
Dietary Fiber 23.1g	0%
Total Sugars 27.8g
Protein 268.2g	0%

Vitamin D 0IU	0%
Calcium 467.4mg	0%
Iron 44.2mg	0%
Potassium 9082.9mg	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: 59.2%

Protein: 23.5%

Carbs: 17.3%