The Only Pot Roast My Family Will Eat

Tender, savory, and bursting with rich, comforting flavors, "The Only Pot Roast My Family Will Eat" is a meal that lives up to its name. This classic pot roast recipe transforms a 3-pound chuck roast into a melt-in-your-mouth masterpiece, thanks to a slow, steady cook in a delicious broth infused with tomato paste, Worcestershire sauce, fresh herbs, and optional red wine. Perfectly paired with hearty potatoes, carrots, and celery, this one-pot wonder delivers a complete meal that’s both hearty and hassle-free. Whether prepared in a slow cooker or Dutch oven, the result is a deeply flavorful dish with fall-apart meat and tender vegetables that will have your family coming back for seconds. Plus, with the option to create a velvety, aromatic gravy from the cooking liquid, this recipe elevates comfort food to gourmet status. Perfect for Sunday dinners or special occasions, it’s a timeless dish that promises to satisfy.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 3 stalks Celery stalks
• 4 Garlic cloves
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 1 Bay leaf
• 5 medium Potatoes (Yukon Gold or red)

Directions

Step 1

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

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast for about 4 minutes on each side until browned. Transfer to a slow cooker or a large Dutch oven.

Step 3

Peel and slice the onion into thick wedges, and cut the carrots and celery into large chunks. Mince the garlic cloves.

Step 4

In the same skillet, sauté the onion, carrots, and celery until slightly softened, about 5 minutes. Add the garlic and cook for an additional minute.

Step 5

Deglaze the skillet by adding the red wine (if using) and scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.

Step 6

Pour the vegetable mixture and deglazing liquid (if using) over the chuck roast. Add the beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaf.

Step 7

Peel and halve the potatoes, then nestle them around the meat and vegetables.

Step 8

If using a slow cooker, cook on low for 8-9 hours or on high for 4-5 hours. If using a Dutch oven, cover and bake at 300°F (150°C) for 4-5 hours, until the meat is fork-tender.

Step 9

Remove the roast and vegetables from the pot. Discard the rosemary, thyme, and bay leaf. Let the meat rest for 10 minutes before shredding or slicing.

Step 10

Optional: Strain the cooking liquid, then simmer it on the stove for 10-15 minutes to thicken into a gravy. Serve the pot roast with the vegetables and gravy.

Nutrition Facts

Serving size	(3584.3g)

Amount per serving	% Daily Value*
Calories	4416.1

Total Fat 213.7g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 12258.6mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 25.8g	0%
Total Sugars 34.3g
Protein 383.4g	0%

Vitamin D 54.4IU	0%
Calcium 538.9mg	0%
Iron 54.2mg	0%
Potassium 9779.9mg	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: 45.0%

Protein: 35.9%

Carbs: 19.1%