Description
This Classic Pot Roast Recipe is a timeless comfort food dish perfect for Sunday dinners. Tender chuck roast is braised to perfection with flavorful vegetables in a rich, savory gravy. Serve this hearty meal with a side of mashed potatoes or crusty bread for a satisfying family dinner.
Ingredients
Scale
Chuck Roast:
- 3 to 4 pounds chuck roast
Seasoning:
- 2 teaspoons salt
- 1 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 1 cup red wine (or additional broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 carrots (peeled and cut into chunks)
- 3 to 4 medium potatoes (cut into chunks)
- 2 celery stalks (cut into chunks)
- 1 bay leaf
Instructions
- Preheat the Oven: Preheat the oven to 300°F (150°C).
- Sear the Roast: Season the chuck roast with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Sauté Aromatics: Sauté onion and garlic until softened. Stir in tomato paste.
- Deglaze: Deglaze the pot with red wine, scraping up any browned bits.
- Add Ingredients: Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the roast to the pot with vegetables.
- Cook: Cover and cook in the oven for 3 to 3 1/2 hours until tender.
- Serve: Remove bay leaf. Slice or shred the roast and serve with vegetables and pan juices.
Notes
- For a thicker gravy, simmer juices with a cornstarch slurry.
- This dish is great for meal prep and tastes delicious the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
