Momma Neely's Pot Roast

Warm your soul and your kitchen with the ultimate comfort food: Momma Neely's Pot Roast. Featuring a juicy, fork-tender chuck roast slow-cooked to perfection, this recipe is infused with a savory blend of herbs, garlic, and a touch of optional red wine for added depth. Loaded with hearty vegetables like carrots, celery, and potatoes, this one-pot meal is as satisfying as it is flavorful. The dish is topped off with a rich, homemade gravy that’s made right in the same pot for easy cleanup. Perfect for family dinners or cozy gatherings, this classic pot roast is sure to become a staple in your recipe rotation. With simple prep and slow-cooking magic, it’s the ideal dish for a stress-free yet impressive meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 4 large Carrots, peeled and cut into chunks
• 3 Celery stalks, sliced
• 4 large Russet potatoes, peeled and cubed
• 3 cloves Minced garlic
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 1 cup Red wine (optional)
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 2 tablespoons All-purpose flour (for thickening)
• 3 tablespoons Water (for flour slurry)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt, black pepper, and garlic powder.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until a deep brown crust forms. Remove the roast from the pot and set it aside.

Step 4

Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the carrots, celery, and garlic, cooking for another 2 minutes.

Step 5

Push the vegetables to the side and add the tomato paste, stirring for 1 minute to toast it. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.

Step 6

Add the beef broth, thyme, rosemary, and bay leaf, stirring to combine. Return the roast to the pot, submerging it halfway in the liquid. Bring the mixture to a simmer.

Step 7

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, turning the roast halfway through, until the meat is fork-tender.

Step 8

About 45 minutes before the pot roast is done, add the potatoes to the pot, ensuring they are mostly submerged in the liquid.

Step 9

Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and cover with foil to keep warm.

Step 10

To thicken the gravy: place the pot over medium heat on the stovetop. In a small bowl, whisk together the flour and water to make a slurry. Gradually stir the slurry into the liquid, cooking for 3-5 minutes until the gravy thickens.

Step 11

Slice or shred the pot roast and serve with the vegetables and gravy drizzled on top.

Nutrition Facts

Serving size	(4596.4g)

Amount per serving	% Daily Value*
Calories	4788.6

Total Fat 215.2g	0%
Saturated Fat 82.8g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 10620.6mg	0%
Total Carbohydrate 290.5g	0%
Dietary Fiber 34.2g	0%
Total Sugars 37.3g
Protein 398.7g	0%

Vitamin D 54.4IU	0%
Calcium 696.2mg	0%
Iron 60.1mg	0%
Potassium 12276.2mg	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: 41.3%

Protein: 34.0%

Carbs: 24.8%