Oven Roasted Pot Roast with Vegetables
Sink your fork into the ultimate comfort food with this Oven Roasted Pot Roast with Vegetables—an irresistible classic that fills your home with the rich aromas of slow-cooked goodness. This recipe features a tender beef chuck roast seared to golden perfection, then braised in a luxurious blend of red wine, beef broth, and fragrant herbs like rosemary and thyme. Accompanied by hearty baby potatoes, sweet carrots, and savory celery, this one-pot wonder ensures every bite is packed with flavor. Perfectly caramelized onions and garlic elevate the dish, while the slow roasting technique guarantees a melt-in-your-mouth texture. Ideal for a cozy family dinner or a special occasion, this pot roast is as comforting as it is impressive. Serve it alongside its rich pan sauce for an unbeatable feast!
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Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 1.5 pounds baby potatoes
- 4 garlic cloves
- 2 cups beef broth (low-sodium)
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Pat the beef chuck roast dry with paper towels. Season all sides generously with 2 teaspoons of salt and 1.5 teaspoons of black pepper.
Step 3
Dust the roast with 2 tablespoons of flour, making sure to coat all sides lightly.
Step 4
Heat 3 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-duty pot over medium-high heat.
Step 5
Sear the beef chuck roast for about 4-5 minutes on each side, or until a deep golden-brown crust forms. Remove the roast from the pot and set it aside.
Step 6
Peel and coarsely chop the yellow onion. Slice the carrots and celery into 2-inch pieces. Mince the garlic cloves.
Step 7
Add the onion to the Dutch oven and sauté for 2-3 minutes until lightly browned, stirring frequently.
Step 8
Add the carrots, celery, and garlic to the pot, cooking for an additional 2-3 minutes until fragrant.
Step 9
Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Step 10
Deglaze the pot by pouring in 1 cup of red wine. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits.
Step 11
Pour in 2 cups of beef broth and return the seared roast to the pot. Add 2 sprigs of rosemary, 3 sprigs of thyme, and 2 bay leaves.
Step 12
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 hours.
Step 13
After 2.5 hours, add 1.5 pounds of baby potatoes to the pot, ensuring they're submerged in the liquid. Replace the lid and continue roasting for an additional 30 minutes, or until the potatoes are tender.
Step 14
Remove the pot from the oven and let it rest for 10 minutes before discarding the rosemary, thyme, and bay leaves.
Step 15
Slice the roast against the grain and serve with the vegetables and pan sauce. Enjoy!
Nutrition Facts
| Serving size | (3382.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4794.9 |
| Total Fat 316.5g | 0% |
| Saturated Fat 116.1g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 6152.8mg | 0% |
| Total Carbohydrate 190.5g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 28.2g | |
| Protein 269.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 497.6mg | 0% |
| Iron 46.1mg | 0% |
| Potassium 8638.7mg | 0% |
Source of Calories