Mom Pat's Pot Roast

Experience the comforting and timeless flavors of Mom Pat’s Pot Roast, a hearty and tender beef dish slow-cooked to perfection with wholesome root vegetables and fragrant herbs. This classic pot roast recipe begins with a well-seasoned chuck roast, seared for rich, caramelized flavor, then slowly braised in a savory mixture of beef broth, optional red wine, and tomato paste. Packed with vibrant carrots, celery, baby potatoes, and aromatic thyme and rosemary, this one-pot wonder is the epitome of cozy comfort food. Finished with a luscious homemade gravy, Mom Pat’s Pot Roast is perfect for Sunday dinners, holiday celebrations, or any occasion that calls for a soul-warming meal. Ready in just under 5 hours, this dish serves six and pairs beautifully with crusty bread or a side salad for an unforgettable dining experience.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 medium carrots, peeled and cut into chunks
• 2 stalks celery stalks, cut into chunks
• 1.5 pounds baby potatoes
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, add the sliced onions and cook for 2-3 minutes until fragrant and softened.

Step 5

Add the carrots, celery, and baby potatoes to the pot, stirring to combine.

Step 6

Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom.

Step 7

Stir in the tomato paste, then add the thyme, rosemary, and bay leaves.

Step 8

Return the seared roast to the pot, nestling it among the vegetables. The liquid should cover about half of the roast—add more broth if needed.

Step 9

Cover the pot with a tight-fitting lid and place it in the preheated oven. Cook for 4 hours, checking occasionally to make sure the liquid hasn’t evaporated (add a splash of broth or water if necessary).

Step 10

After 4 hours, remove the pot from the oven. Discard the thyme, rosemary, and bay leaves.

Step 11

To make the gravy, combine the cornstarch and water in a small bowl to make a slurry. Transfer the pot to the stovetop and bring the liquid to a simmer. Stir in the cornstarch slurry and cook until the gravy thickens, about 2-3 minutes.

Step 12

Slice the roast and serve with the vegetables and gravy. Enjoy!

Nutrition Facts

Serving size	(3426.9g)

Amount per serving	% Daily Value*
Calories	4698.5

Total Fat 302.5g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7682.1mg	0%
Total Carbohydrate 197.5g	0%
Dietary Fiber 24.6g	0%
Total Sugars 32.1g
Protein 271.7g	0%

Vitamin D 0IU	0%
Calcium 501.9mg	0%
Iron 46.2mg	0%
Potassium 8901.0mg	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: 23.6%

Carbs: 17.2%