Pin Recipe 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 on a chilly Sunday for my family. The savory aroma filled the house and everyone gathered around the table, eager for their servings.
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 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.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine, scraping up any 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 the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin Recipe Everyone loves gathering around the table for this comforting roast, and it's now a tradition in our household for lazy Sundays.
Required Tools
Dutch oven or a heavy oven-safe pot with lid, sharp knife, cutting board, and tongs are essential for preparing and serving the dish.
Allergen Information
No major allergens are present. Always check labels if gluten-free is required.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Pin Recipe A hearty homemade dinner is just the thing for a relaxed weekend. Leftovers taste fantastic the next day for stress-free lunches.
Recipe FAQs
- → What cut of beef is best for this dish?
Chuck roast is ideal due to its marbling and toughness, which breaks down into tender, flavorful meat during slow cooking.
- → Can I substitute the vegetables?
Yes, root vegetables like sweet potatoes or rutabaga work well and add different flavors and textures.
- → Is it necessary to sear the beef before roasting?
Searing locks in juices and creates a rich crust, enhancing both flavor and texture.
- → How can I thicken the pan juices into a gravy?
Simmer the juices on the stove and whisk in a cornstarch slurry until desired thickness is reached.
- → What wine pairs well with this dish?
A bold red wine such as Cabernet Sauvignon complements the rich beef and roasted vegetables nicely.
- → Can this be prepared gluten-free?
Yes, ensure the beef broth and any packaged ingredients are gluten-free.