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 autumn Sunday when the whole family came together. The aromas drifting from the oven made the house feel warm and inviting, and everyone always comes back for seconds.
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 & Beef:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Meat:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 4 minutes per side until deeply 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.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning once halfway through, until beef is fork-tender and vegetables are cooked through.
- Rest & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Passing the platter around the table always reminds me of childhood Sundays spent with loved ones. There's something about sharing a hearty roast that brings people together.
Required Tools
Dutch oven or oven-safe pot with lid, sharp knife, cutting board, and tongs are all you need for this fuss-free recipe.
Allergen Information
Contains none of the major allergens. Double-check broth and other packages for guaranteed gluten-free options.
Nutritional Information
Each serving has about 460 calories, 23 g fat, 25 g carbohydrates, and 38 g protein.
Save This pot roast is sure to be a Sunday favorite. Serve warm, enjoy with good company.
Recipe FAQs
- → What cut of beef works best for this dish?
Chuck roast is ideal for its balance of marbling and tenderness when braised slowly.
- → Can I substitute the vegetables used here?
Yes, sweet potatoes or rutabagas are excellent alternatives to add variety and sweetness.
- → How do I achieve a thicker braising sauce?
Simmer the pan juices and whisk in a cornstarch slurry until the sauce reaches your desired consistency.
- → Is red wine necessary in the braising liquid?
Red wine adds depth of flavor, but you can substitute with additional beef broth if preferred.
- → What equipment is recommended for cooking this dish?
A Dutch oven or any heavy oven-safe pot with a lid works best for even heat and slow roasting.