Papa's Pot Roast

Indulge in the hearty comfort of Papa's Pot Roast, a soul-warming classic that brings tender, slow-cooked beef and perfectly seasoned vegetables together in a rich, savory gravy. This one-pot wonder starts with a golden-seared chuck roast, bathed in a flavorful blend of beef broth, optional red wine, and Worcestershire sauce, then slow-roasted to perfection alongside russet potatoes, carrots, celery, and aromatic herbs like thyme and bay leaves. With just 20 minutes of prep, this dish simmers its way to melt-in-your-mouth tenderness over four hours, making it the ultimate choice for cozy family dinners, special Sunday suppers, or make-ahead meals. Garnish with fresh parsley for a pop of color and serve with a ladle of its luxurious gravy for a timeless, satisfying meal that never fails to impress.

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
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 2 Yellow onions (sliced)
• 4 Garlic cloves (minced)
• 4 cups Beef broth
• 1 cup Dry red wine (optional)
• 2 tablespoons Worcestershire sauce
• 2 Bay leaves
• 4 Russet potatoes (peeled and quartered)
• 6 Carrots (peeled and cut into large chunks)
• 4 Celery stalks (cut into large chunks)
• 3 Fresh thyme sprigs
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the chuck roast dry with paper towels, then season generously with salt and pepper on all sides.

Step 3

Lightly dust the roast with all-purpose flour, shaking off any excess.

Step 4

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

Step 5

In the same pot, add the sliced onions and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Pour in the beef broth, red wine (if using), and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.

Step 7

Add the bay leaves and return the seared roast to the pot. Cover with the lid and transfer to the oven. Let it cook for 2 hours.

Step 8

After 2 hours, remove the pot from the oven and add the potatoes, carrots, and celery around the roast. Tuck in the thyme sprigs. Cover and return to the oven for an additional 2 hours, or until the meat is fork-tender and the vegetables are soft.

Step 9

Discard the bay leaves and thyme sprigs. Taste the gravy and adjust the seasoning with additional salt or pepper if needed.

Step 10

Serve the pot roast hot, garnished with freshly chopped parsley. Ladle the rich gravy over each serving for added flavor.

Nutrition Facts

Serving size	(4548.9g)

Amount per serving	% Daily Value*
Calories	4549.3

Total Fat 215.4g	0%
Saturated Fat 82.8g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 11129.9mg	0%
Total Carbohydrate 229.3g	0%
Dietary Fiber 37.0g	0%
Total Sugars 53.5g
Protein 391.2g	0%

Vitamin D 54.4IU	0%
Calcium 825.1mg	0%
Iron 56.8mg	0%
Potassium 11137.8mg	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: 43.9%

Protein: 35.4%

Carbs: 20.7%