Save to Pinterest 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 dinner and was amazed at how the aroma filled the whole house. Seeing everyone gather around the table made it feel extra special.
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, cut into chunks), 3 parsnips (peeled, cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled, 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:
- Preheat oven to 325°F (165°C). Pat beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Cook Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to pot. Sauté for 5 minutes, stirring occasionally.
- Add Flavor:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 2 minutes.
- Braise:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up sides of roast.
- Roast:
- Cover and transfer to oven. Roast for 2.5 to 3 hours, turning roast once halfway through, until beef is fork-tender and veggies are cooked through.
- Final Touch:
- Remove bay leaves. Let roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest One of my favorite family moments is bringing this pot roast to the table, surrounded by hungry smiles ready for a hearty meal together.
Required Tools
To prepare this dish, you need a Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs for turning the roast.
Allergen Information
This recipe contains none of the major allergens. Always double-check broth and packaged items to ensure they are gluten-free if needed.
Nutritional Information
Per serving: Calories 460, Total Fat 23 g, Carbohydrates 25 g, Protein 38 g.
Save to Pinterest This pot roast is simple but always makes Sunday dinner feel special. Pair it with a bold red wine for a perfect finish.
Recipe FAQs
- → What cut of beef is ideal for this dish?
A chuck roast of 3 to 4 pounds is preferred for its balance of tenderness and flavor when slow-cooked.
- → How should the vegetables be prepared?
Carrots, parsnips, potatoes, celery, onions, and garlic should be peeled, cut into chunks, and sautéed briefly before roasting.
- → Can the roasting liquid be altered?
Yes, dry red wine can be replaced with additional beef broth to suit preference or dietary needs.
- → How long should the roast rest before serving?
Allow the roast to rest for about 10 minutes after cooking to allow juices to redistribute evenly.
- → Are there alternatives for the vegetables?
Sweet potatoes or rutabaga can be used instead of traditional root vegetables for a different flavor profile.