Pot Roast Made Simple

Transform dinner into effortless comfort food with "Pot Roast Made Simple," a classic one-pot meal perfect for busy weeknights or cozy family dinners. Featuring a tender, slow-simmered beef chuck roast seared to perfection and paired with hearty carrots, celery, baby potatoes, and fragrant garlic, this dish is bursting with bold, comforting flavors. A rich braising liquid made of beef broth, dry red wine, and a touch of tomato paste creates a deeply savory sauce enhanced by aromatic herbs like thyme, rosemary, and bay leaves. Ready with just 20 minutes of prep and a simmering cook time that fills your kitchen with irresistible aromas, this recipe is as simple as it is satisfying. Serve it up with the melt-in-your-mouth vegetables alongside the fork-tender beef for a complete, soul-warming meal. Ideal for cozy nights, Sunday suppers, or even leftovers that taste better the next day!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 4 medium carrots
• 2 large celery stalks
• 1.5 lbs baby potatoes
• 4 cloves garlic cloves
• 3 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

Directions

Step 1

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

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the roast on each side until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 4

Peel and roughly chop the onion. Slice the carrots and celery into large chunks.

Step 5

Add the onion, carrots, celery, and baby potatoes to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.

Step 6

Mince the garlic cloves and stir them into the vegetables. Cook for 1-2 minutes, until fragrant.

Step 7

Stir in the tomato paste, thyme, and rosemary, coating the vegetables evenly.

Step 8

Deglaze the pot by pouring in the dry red wine, scraping the bottom of the pot with a wooden spoon to lift the browned bits.

Step 9

Add the beef broth and bay leaves, then return the seared roast to the pot. The liquid should come about halfway up the side of the roast—add more broth if necessary.

Step 10

Cover the pot tightly with a lid and reduce the heat to low. Simmer gently for 3.5-4 hours, turning the roast halfway through cooking.

Step 11

Once the roast is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing.

Step 12

Serve the pot roast with the cooked vegetables and a spoonful of the flavorful broth. Enjoy!

Nutrition Facts

Serving size	(3601.7g)

Amount per serving	% Daily Value*
Calories	4650.6

Total Fat 303.2g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8554.2mg	0%
Total Carbohydrate 182.3g	0%
Dietary Fiber 24.0g	0%
Total Sugars 31.0g
Protein 274.5g	0%

Vitamin D 0IU	0%
Calcium 505.8mg	0%
Iron 46.4mg	0%
Potassium 8968.6mg	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: 59.9%

Protein: 24.1%

Carbs: 16.0%