Mum's Pot Roast

Bring comfort food to your table with Mum's Pot Roast, a timeless recipe brimming with hearty flavor and homey appeal. Succulent chuck roast is generously seasoned and seared to perfection, then slow-simmered with tender carrots, celery, baby potatoes, and aromatics like fresh thyme and bay leaves in a rich beef broth. A splash of red wine adds depth and elegance (optional), while a luscious homemade gravy completes this one-pot masterpiece. Perfect for family dinners or special occasions, this pot roast is a classic you’ll cherish for its fork-tender meat, savory vegetables, and unbeatable warmth. With minimal prep and a rewarding four-hour cook time, it’s an ideal dish to let the oven do the work.

Nutriscore Rating: 72/100

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
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 medium carrots
• 3 medium celery stalks
• 1.5 pounds baby potatoes
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Directions

Step 1

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

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.

Step 3

Sear the roast in the hot oil for 4-5 minutes on each side until deeply browned. Remove the roast and set aside.

Step 4

Peel and slice the onion into thick wedges. Wash the carrots, celery, and potatoes. Cut the carrots and celery into 2-inch pieces. Halve the baby potatoes if large.

Step 5

Add the onion to the pot and sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for 1-2 minutes to develop the flavor.

Step 6

Deglaze the pot with red wine, scraping up the browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. (If not using wine, use an extra 1/2 cup of beef broth instead.)

Step 7

Return the roast to the pot. Pour in the beef broth and add the bay leaves and thyme sprigs.

Step 8

Nestle the carrots, celery, and potatoes around the roast. Cover the pot with a lid and reduce the heat to low.

Step 9

Simmer on the stovetop or transfer to a preheated oven at 300°F (150°C) for 4 hours, checking occasionally to ensure the liquid doesn’t fully evaporate. Add a splash of water or broth if needed.

Step 10

When done, the meat should be fork-tender and the vegetables soft.

Step 11

For the gravy, remove the roast and vegetables from the pot. Skim excess fat from the liquid. In a small bowl, whisk the flour and water together, then stir it into the pot.

Step 12

Bring the liquid to a simmer, stirring until it thickens into a rich gravy. Serve the roast slices with the vegetables and gravy poured over the top.

Nutrition Facts

Serving size	(3410.9g)

Amount per serving	% Daily Value*
Calories	4343.3

Total Fat 212.9g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 8494.1mg	0%
Total Carbohydrate 195.2g	0%
Dietary Fiber 24.3g	0%
Total Sugars 31.5g
Protein 382.1g	0%

Vitamin D 54.4IU	0%
Calcium 539.0mg	0%
Iron 55.1mg	0%
Potassium 9403.5mg	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: 45.3%

Protein: 36.2%

Carbs: 18.5%