Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
I first made this pot roast for a chilly Sunday supper and it instantly became a family favorite. The aroma as it cooks fills the house and brings everyone to the table.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prep Oven:
- Preheat oven to 325°F (165°C)
- Season & Sear Beef:
- Pat chuck roast dry with paper towels and season all sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear roast 3 to 4 minutes per side until browned. Remove and set aside.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste & Wine:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Return Roast & Add Broth:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should cover halfway up roast.
- Braise:
- Cover and transfer to oven. Roast for 2.5 to 3 hours, turning once halfway, until beef is fork-tender and vegetables are cooked.
- Finishing:
- Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Gathering everyone around the table for this roast has become a cherished ritual in our home. There are always smiles all around as we serve up hearty portions.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains: None of the major allergens. Double-check broth and other packaged items for gluten if required.
Nutritional Information (per serving)
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
Save This pot roast is even better the next day and freezes beautifully for meal prepping. Gather, savor, and enjoy every bite.
Recipe FAQ
- → What cut of beef is best for this dish?
A chuck roast is ideal due to its marbling and tenderness when slow-cooked.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can be used instead of traditional root vegetables for variation.
- → How do I achieve a thicker sauce from the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to thicken.
- → What wine pairs well with this dish?
A bold red wine like Cabernet Sauvignon complements the rich flavors beautifully.
- → Is this suitable for gluten-free diets?
Yes, ensure the beef broth and any packaged ingredients are gluten-free to maintain suitability.