Mom's Pot Roast

Warm, comforting, and bursting with rich, savory flavors, Mom's Pot Roast is the quintessential slow-cooked family dinner. This recipe combines a perfectly seared chuck roast with tender carrots, celery, and potatoes, all simmered in a flavorful broth infused with garlic, herbs, and a touch of red wine for depth. Cooked low and slow in a Dutch oven, the roast becomes melt-in-your-mouth tender, while the vegetables soak up the aromatic juices. With only 20 minutes of prep time and simple ingredients like beef broth, tomato paste, and fresh rosemary, this one-pot recipe is as easy as it is hearty. Perfect for Sunday suppers or special gatherings, serve it with a ladle of its rich, savory broth for a dish that feels like a warm hug from home.

Nutriscore Rating: 71/100

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 (sliced) Yellow onion
• 4 large (peeled and cut into chunks) Carrots
• 3 large (cut into chunks) Celery stalks
• 4 medium (peeled and quartered) Russet potatoes
• 4 minced Garlic cloves
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

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

Step 3

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

Step 4

Sear the chuck roast on all sides for about 4-5 minutes per side, until a deep golden-brown crust forms. Remove the roast and set it aside on a plate.

Step 5

In the same pot, add the sliced onions and sauté for 3-4 minutes until softened and starting to brown. Add the minced garlic and cook for another 30 seconds.

Step 6

Stir in the tomato paste and cook for 1-2 minutes to develop the flavor.

Step 7

Deglaze the pot by adding the red wine (if using) and scraping up the browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.

Step 8

Return the roast to the pot and pour in the beef broth. Add the bay leaves, thyme, and rosemary.

Step 9

Arrange the carrots, celery, and potatoes around the roast in the pot.

Step 10

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 3.5 to 4 hours, until the roast is fork-tender and the vegetables are cooked through.

Step 11

Remove the pot from the oven and let the roast rest for 10 minutes before serving.

Step 12

Serve slices of the pot roast with the vegetables and spoon some of the rich broth over the top for extra flavor.

Nutrition Facts

Serving size	(3520.9g)

Amount per serving	% Daily Value*
Calories	4506.4

Total Fat 212.9g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 13.7g
Cholesterol 1251.9mg	0%
Sodium 12135.1mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 29.3g	0%
Total Sugars 39.4g
Protein 388.2g	0%

Vitamin D 54.4IU	0%
Calcium 594.9mg	0%
Iron 57.8mg	0%
Potassium 10695.3mg	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: 43.7%

Protein: 35.4%

Carbs: 20.8%