Pin 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.
This dish has been a weekend favorite since I first served it and saw everyone dive in eagerly.
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
- Preheat 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 4 minutes per side until deeply browned. Remove and set aside.
- Sauté vegetables:
- 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 pot:
- Pour in red wine scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Combine and cook:
- 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 in oven:
- 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:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin Nothing beats the joy on my family’s faces when we gather around the table to share this comforting meal.
Notes
Pair with a bold red wine such as Cabernet Sauvignon for an enhanced experience.
Required Tools
Dutch oven or heavy 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.
Pin This pot roast recipe is a timeless classic that brings warmth and satisfaction every time.
Recipe Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and tenderness after slow cooking, ensuring a juicy result.
- → Can I substitute the vegetables used here?
Yes, root vegetables like sweet potatoes or rutabaga make excellent alternatives and bring subtle flavor changes.
- → How do I achieve a rich sauce from the pan juices?
After cooking, simmer the pan juices and whisk in a cornstarch slurry to thicken the sauce to your liking.
- → Is red wine necessary for this dish?
The red wine adds depth and complexity, but can be replaced with additional beef broth if preferred.
- → What cooking equipment is recommended?
A heavy Dutch oven or oven-safe pot with a lid is best for even heat distribution and retaining moisture during roasting.