Mom's Best Pot Roast

Experience the heartwarming comfort of "Mom's Best Pot Roast," a classic recipe perfected for Sunday suppers or cozy dinners. This hearty dish features a melt-in-your-mouth chuck roast, slow-cooked for hours in a rich blend of beef broth, aromatic herbs like rosemary and thyme, and optional red wine for depth of flavor. Surrounding the tender roast are hearty chunks of carrots, russet potatoes, and golden onions—all infused with savory juices from the slow-roasting process. With minimal prep and the magic of oven-braising, this recipe delivers effortless elegance and unmatched flavor. Perfect for feeding a crowd or savoring leftovers, this pot roast is a nostalgic masterpiece that will become a family favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 Garlic cloves
• 3 cups Beef broth
• 1 cup Red wine (optional)
• 4 large Carrots
• 4 large Russet potatoes
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 Bay leaves

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the chuck roast dry with paper towels. Season both sides generously with kosher salt and black pepper.

Step 3

Heat the olive oil in an oven-safe Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside on a plate.

Step 4

Peel and slice the yellow onion into thick wedges. Smash and peel the garlic cloves.

Step 5

In the same Dutch oven, add the onions and garlic. Sauté for 2-3 minutes until fragrant and lightly golden.

Step 6

Deglaze the pot by pouring in the beef broth and red wine (if using). Scrape the browned bits off the bottom of the pot to incorporate the flavor into the liquid.

Step 7

Return the seared roast to the Dutch oven. Add the thyme, rosemary, and bay leaves around the roast.

Step 8

Peel and cut the carrots into large chunks. Peel and quarter the potatoes. Arrange the vegetables around the roast in the pot.

Step 9

Cover the Dutch oven tightly with its lid and place it in the preheated oven. Allow the pot roast to cook low and slow for about 4 hours, or until the meat is fork-tender.

Step 10

Carefully remove the pot roast from the oven and let it rest for 10 minutes before serving.

Step 11

Serve the pot roast with the vegetables on the side and drizzle some of the flavorful cooking liquid over the top. Enjoy!

Nutrition Facts

Serving size	(4006.9g)

Amount per serving	% Daily Value*
Calories	4937.5

Total Fat 212.9g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 13.7g
Cholesterol 1251.9mg	0%
Sodium 9416.3mg	0%
Total Carbohydrate 322.2g	0%
Dietary Fiber 33.1g	0%
Total Sugars 35.6g
Protein 402.4g	0%

Vitamin D 54.4IU	0%
Calcium 599.1mg	0%
Iron 62.7mg	0%
Potassium 12843.2mg	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: 39.8%

Protein: 33.4%

Carbs: 26.8%