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 for Sunday dinner, and everyone loved the melt-in-your-mouth beef and how the vegetables soaked up all the savory flavors from roasting together. It quickly became our go-to for cozy family meals.
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, cut into chunks), 3 parsnips (peeled, cut into chunks), 3 medium Yukon gold potatoes (cut into 2 inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled, 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.
- Cook Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Build Braising Base:
- 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 Roast:
- 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. 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.
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest Sharing this dish brings back memories of lively Sunday gatherings around the table when everyone eagerly awaited that first bite of tender roast and perfectly caramelized veggies.
Required Tools
Dutch oven or any heavy oven safe pot with lid, a sharp knife, cutting board, and tongs for easy preparation.
Allergen Information
Contains none of the major allergens. Always double check broth and other packaged items for gluten if required.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Save to Pinterest Let the aroma fill your kitchen as the roast slow cooks. This hearty meal is sure to become a family favorite.
Answers to Recipe Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal for slow braising due to its marbling and connective tissue, which breaks down for tender meat.
- → Can I substitute vegetables in the braise?
Yes, sweet potatoes or rutabaga can replace root vegetables for a different flavor profile while maintaining texture.
- → Why sear the beef before roasting?
Searing creates a flavorful crust that locks in juices, enhancing the overall taste and texture of the beef.
- → How do I thicken the sauce from pan juices?
Simmer the collected juices on the stove and whisk in a cornstarch slurry until desired thickness is reached.
- → What is the suggested wine pairing?
A bold red wine like Cabernet Sauvignon complements the rich, savory flavors of the pot roast and vegetables.