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 shared this pot roast at a big weekend dinner for my family. The aroma filled our home and everyone kept coming 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:
- Preheat oven to 325°F (165°C)
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper
- Sear Roast:
- 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 Flavors:
- 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
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices
Save This roast became a weekend tradition in our house everyone waits by the table for the first slice.
Required Tools
Dutch oven or 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 Let hearty aromas fill your kitchen while this classic roast cooks low and slow. Enjoy every comforting bite together.
Recipe FAQ
- → What cut of beef works best for this roast?
A chuck roast weighing 3 to 4 pounds is ideal for tender, flavorful results with slow cooking.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can be used in place of some root vegetables for a twist.
- → How do I ensure the roast stays moist?
Searing the meat before braising and cooking it covered in broth and wine locks in moisture for a juicy finish.
- → What’s the best way to thicken the cooking liquid?
Simmer the pan juices and whisk in a cornstarch slurry until the sauce reaches the desired consistency.
- → How long should the roast rest before serving?
Let it rest for about 10 minutes after cooking to allow juices to redistribute for optimal tenderness.
- → What wine pairs well with this dish?
A bold red like Cabernet Sauvignon complements the rich flavors of the beef and herbs beautifully.