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.
This pot roast recipe always brings my family together on Sunday evenings. The aroma fills the kitchen as it slow-roasts, making everyone eager for dinner.
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:
- Preheat oven to 325°F (165°C). Pat the beef roast dry and season all sides with salt and pepper.
- Sear:
- 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.
- Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- 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.
- Return 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.
- Braise:
- 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.
Save Sharing this hearty roast at the table always leads to laughter and happy conversation. There's something special about serving comfort food with loved ones.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
This recipe contains none of the major allergens. Always check prepared broth and packaged items for hidden gluten if needed.
Nutritional Information
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g (per serving)
Save Your Sunday dinner table will shine with this pot roast. Serve with extra pan juices for an irresistible finish.
Recipe FAQ
- → What cut of beef works best for this dish?
Chuck roast is ideal for its marbling and tenderness after braising, but brisket or round can work as alternatives.
- → Can I prepare this meal ahead of time?
Yes, the dish reheats well. Make a day in advance and warm gently in the oven, covered, to preserve moisture.
- → What vegetables can be substituted?
Sweet potatoes, rutabaga, or turnips add a unique twist and work well roasted alongside carrots and potatoes.
- → How do I thicken the sauce?
Simmer pan juices and whisk in a cornstarch slurry for a thicker, gravy-like consistency before serving.
- → Is this dish suitable for gluten-free diets?
Yes, simply ensure beef broth and seasonings are certified gluten-free for a safe meal.
- → What wine pairs best?
A bold red wine, such as Cabernet Sauvignon, complements the hearty flavors of beef and roasted vegetables.