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 on a chilly Sunday afternoon for a family gathering. Everyone loved the combination of savory beef and caramelized veggies, and it’s become a weekend tradition in our home.
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 and Sear:
- Preheat oven to 325°F (165°C). Pat beef roast dry with paper towels and season with salt and pepper. 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 and Wine:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise and Roast:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Make sure liquid comes halfway up the roast. Cover and transfer to oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Rest and Serve:
- Remove bay leaves. Let roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest Sharing this meal always brings back memories of laughter around the dining table and everyone asking for seconds. It’s a comfort dish that reminds me of home.
Required Tools
Use a sturdy Dutch oven or heavy oven-safe pot with a lid for best results. A sharp knife, cutting board, and tongs make the prep safe and easy.
Allergen Information
This dish contains none of the major allergens. Always double-check beef broth or packaged items for gluten if needed.
Nutritional Information
Each serving provides approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save to Pinterest This pot roast makes a delicious centerpiece that everyone will rave about. Save leftovers for easy lunches because the flavors only get better overnight.
Common Recipe Questions
- → How do I make the beef tender?
Ensure slow roasting at a low temperature and turn the roast halfway through for evenly cooked, fork-tender meat.
- → Can I use other vegetables?
Yes. Swap in sweet potatoes, rutabaga, or other hearty root vegetables for a unique flavor twist.
- → What can I use if I don't have red wine?
Replace the red wine with additional beef broth to maintain moisture and depth in the braising liquid.
- → How do I thicken the sauce?
After roasting, simmer the pan juices on the stove and whisk in a cornstarch slurry until thickened.
- → What equipment is essential for this dish?
A heavy, oven-safe pot or Dutch oven with a lid is vital for effective slow cooking and even heat distribution.
- → Is this suitable for gluten-free diets?
Yes, if gluten-free broth is used. Always double-check packaged ingredients to be certain.