Paula Deen's Pot Roast

Experience hearty comfort food at its finest with Paula Deen's Pot Roast, a rich and savory dish perfect for cozy family dinners or special occasions. This classic recipe features a tender, fall-apart beef chuck roast slow-braised in a flavorful blend of beef broth, red wine, aromatic herbs, and sautéed onions and garlic. Nestled alongside hearty chunks of carrots, potatoes, and celery, each bite offers an irresistible balance of melt-in-your-mouth meat and perfectly cooked vegetables. With easy-to-follow instructions and just 20 minutes of prep time, this low-and-slow cooking method ensures a foolproof, fork-tender result every time. Serve it with a drizzle of the luscious braising liquid for a hearty and satisfying meal that’s guaranteed to impress. Whether you're feeding a crowd or craving comfort food, this pot roast recipe will quickly become a staple in your kitchen.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion
• 3 garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon thyme
• 3 large carrots
• 4 medium potatoes
• 2 celery stalks

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil.

Step 3

Season the beef chuck roast liberally with salt and pepper on all sides.

Step 4

Sear the roast in the hot oil for 4-5 minutes per side until deeply browned. Transfer the meat to a plate and set aside.

Step 5

Chop the onion into wedges and peel the garlic cloves. Add them to the pot and sauté for 2-3 minutes, scraping any browned bits from the bottom of the pot.

Step 6

Pour in the beef broth and red wine, stirring to combine. Add the bay leaves and thyme to the liquid.

Step 7

Return the seared roast to the pot, ensuring it is at least halfway submerged in the liquid.

Step 8

Peel and chop the carrots, potatoes, and celery into large chunks. Add them to the pot around the roast.

Step 9

Cover the pot with a lid and place it in the preheated oven. Cook for 3.5 to 4 hours, or until the roast is fork-tender and the vegetables are fully cooked.

Step 10

Remove the pot from the oven and discard the bay leaves. Let the pot roast rest for 10-15 minutes before serving.

Step 11

Slice the roast into thick pieces and serve with the vegetables and a drizzle of the braising liquid.

Nutrition Facts

Serving size	(3661.2g)

Amount per serving	% Daily Value*
Calories	4837.0

Total Fat 302.1g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 17.1g
Cholesterol 1020.6mg	0%
Sodium 6166.9mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 29.2g	0%
Total Sugars 32.0g
Protein 279.6g	0%

Vitamin D 0IU	0%
Calcium 531.8mg	0%
Iron 49.6mg	0%
Potassium 9959.8mg	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: 57.4%

Protein: 23.6%

Carbs: 19.0%