Lillian Helman's Pot Roast

Lillian Helman’s Pot Roast is a timeless one-pot wonder that brings deep, comforting flavors to your table. Featuring a tender, slow-cooked chuck roast bathed in a rich combination of beef broth, red wine, and aromatic herbs, this dish is elevated by the addition of hearty vegetables like russet potatoes, carrots, and celery. A classic searing technique locks in flavor before it all simmers to perfection in the oven, creating a melt-in-your-mouth texture that’s sure to impress. Perfectly seasoned and easy to follow, this recipe is ideal for everything from cozy family dinners to special occasions. Pair it with crusty bread to soak up every drop of the savory sauce, and enjoy a meal that feels like a warm hug on a plate.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 medium Yellow onion
• 4 medium Carrots
• 3 Celery stalks
• 4 Garlic cloves
• 2 cups Beef broth
• 1 cup Red wine
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 4 small Russet potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Step 4

Peel and slice the onions into thick wedges. Chop the carrots and celery into large chunks. Mince the garlic cloves.

Step 5

Add the onions, carrots, and celery to the Dutch oven and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute.

Step 6

Stir in the tomato paste and cook for 1-2 minutes, allowing it to coat the vegetables.

Step 7

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 8

Return the roast to the pot. Add the beef broth, bay leaves, thyme sprigs, and potatoes. The liquid should come about halfway up the roast. If needed, add a bit more broth or water.

Step 9

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender. Check occasionally, and baste the meat with the cooking liquid if it looks dry.

Step 10

Remove the pot from the oven and discard the bay leaves and thyme stems. Allow the roast to rest for 10-15 minutes before slicing against the grain.

Step 11

Serve the pot roast with the cooked vegetables and potatoes, drizzled with the rich sauce from the pot.

Nutrition Facts

Serving size	(3374.4g)

Amount per serving	% Daily Value*
Calories	4405.9

Total Fat 212.8g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 12079.1mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 26.5g	0%
Total Sugars 36.5g
Protein 385.4g	0%

Vitamin D 54.4IU	0%
Calcium 565.8mg	0%
Iron 56.8mg	0%
Potassium 10035.4mg	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: 44.8%

Protein: 36.1%

Carbs: 19.1%