Nana's Pot Roast

Cozy up to the ultimate comfort food with Nana's Pot Roast—an irresistible classic that brings hearty flavors and warm memories to the dinner table. This recipe starts with a perfectly seared chuck roast, generously seasoned and slow-cooked to tender perfection in a flavorful blend of beef broth, optional red wine, and aromatic herbs like thyme and bay leaves. Packed with wholesome veggies like carrots, potatoes, celery, and onions, this one-pot wonder creates a savory medley that's perfect for family meals or special occasions. Whether you're drawn in by the rich tomato paste caramelization or the option to thicken the braising liquid into a luscious gravy, this recipe promises the perfect balance of textures and flavors. Serve Nana's Pot Roast over mashed potatoes or alongside crusty bread for a nostalgic, crowd-pleasing feast that never goes out of style.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 1 teaspoons salt
• 1 teaspoons black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 carrots, peeled and cut into chunks
• 4 russet potatoes, peeled and halved
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups low-sodium beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 fresh thyme sprigs

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the diced onion, cooking until softened and just beginning to brown, about 4 minutes. Stir in the minced garlic and cook for another minute.

Step 5

Add the tomato paste to the pot and stir, allowing it to caramelize slightly, about 2 minutes.

Step 6

Deglaze the pot by adding the red wine (if using) and scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.

Step 7

Return the roast to the pot and add the beef broth, carrots, potatoes, celery, bay leaves, and thyme sprigs. Ensure the liquid covers about two-thirds of the roast.

Step 8

Bring the contents to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the oven.

Step 9

Cook the pot roast in the oven for approximately 3-3.5 hours, or until the meat is fork-tender.

Step 10

Halfway through cooking, check the liquid level and add more beef broth if necessary to prevent drying out.

Step 11

Remove the pot from the oven and discard the bay leaves and thyme sprigs. Transfer the roast and vegetables to a serving platter.

Step 12

For a thicker gravy, place the pot with the remaining liquid over medium heat on the stovetop. Simmer and reduce, stirring occasionally, until the desired thickness is achieved.

Step 13

Slice or shred the roast and serve it with the vegetables, drizzling the thickened gravy over the top.

Step 14

Enjoy Nana's comforting and delicious pot roast with loved ones!

Nutrition Facts

Serving size	(3601.9g)

Amount per serving	% Daily Value*
Calories	4342.2

Total Fat 213.4g	0%
Saturated Fat 81.7g	0%
Polyunsaturated Fat 13.3g
Cholesterol 1251.9mg	0%
Sodium 8326.8mg	0%
Total Carbohydrate 196.1g	0%
Dietary Fiber 28.5g	0%
Total Sugars 39.2g
Protein 380.4g	0%

Vitamin D 54.4IU	0%
Calcium 599.5mg	0%
Iron 52.7mg	0%
Potassium 9652.0mg	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: 45.4%

Protein: 36.0%

Carbs: 18.6%