Perfect Pot Roast

Fall in love with classic comfort food with this Perfect Pot Roast recipe, a foolproof dish that transforms a tender 3-pound chuck roast into a melt-in-your-mouth masterpiece. Slow-cooked to perfection in a rich medley of beef broth and red wine, this dish boasts layers of flavor from caramelized onions, hearty carrots, celery, and aromatic garlic, all infused with fresh thyme, rosemary, and bay leaves. The secret to its irresistible taste lies in the golden crust achieved by searing the roast before oven-braising for four hours until it's fork-tender. Serve this savory pot roast with its natural juices or elevate it further with a thick, velvety homemade gravy. Perfect for Sunday dinners, holidays, or any occasion that calls for a warm, satisfying meal, this recipe will win over any crowd while filling your home with an irresistible aroma. Create culinary magic with this timeless favorite!

Nutriscore Rating: 69/100

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 Olive oil
• 2 large Yellow onion
• 4 whole Carrots
• 3 whole Celery stalks
• 4 whole Garlic cloves
• 3 cups Beef broth
• 1 cup Red wine
• 4 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 whole Bay leaves
• 2 tablespoons Flour (optional, for gravy)
• 2 tablespoons Water (optional, for gravy)

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

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

Step 3

In a large Dutch oven over medium-high heat, heat the olive oil until shimmering.

Step 4

Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.

Step 5

Peel and roughly chop the onions, carrots, and celery. Smash the garlic cloves with the side of a knife, leaving them whole.

Step 6

Add the onions to the Dutch oven and cook for 2-3 minutes, stirring occasionally, until softened. Add the carrots, celery, and garlic, and cook for another 3-4 minutes.

Step 7

Pour in the beef broth and red wine, stirring to deglaze the bottom of the pot and scrape up any browned bits.

Step 8

Return the roast to the Dutch oven, nestling it among the vegetables.

Step 9

Add the fresh thyme sprigs, rosemary sprigs, and bay leaves to the pot.

Step 10

Cover the Dutch oven with its lid and transfer it to the preheated oven.

Step 11

Cook the pot roast for 4 hours or until the meat is fork-tender and easily pulls apart.

Step 12

Remove the pot from the oven and transfer the roast to a cutting board. Let it rest for 10 minutes before slicing or shredding.

Step 13

For the gravy (optional), skim excess fat from the liquid in the pot. In a small bowl, whisk together the flour and water to create a slurry, then stir it into the cooking liquid over medium heat until thickened.

Step 14

Serve the pot roast with the cooked vegetables and gravy spooned over the top. Enjoy!

Nutrition Facts

Serving size	(3080.4g)

Amount per serving	% Daily Value*
Calories	3897.0

Total Fat 213.4g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 9320.4mg	0%
Total Carbohydrate 84.5g	0%
Dietary Fiber 16.1g	0%
Total Sugars 28.1g
Protein 371.5g	0%

Vitamin D 54.4IU	0%
Calcium 493.9mg	0%
Iron 49.8mg	0%
Potassium 6539.9mg	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: 51.3%

Protein: 39.7%

Carbs: 9.0%