Pin it A classic comforting pot roast slow-cooked to tender perfection with hearty root vegetables and aromatic herbs—perfect for cozy family dinners.
This pot roast has been a staple at our family gatherings for years bringing warmth and satisfaction every time.
Ingredients
- Meat: 3 lbs (1.4 kg) beef chuck roast trimmed 1 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper
- Vegetables: 4 large carrots peeled and cut into 2-inch pieces 3 parsnips peeled and cut into 2-inch pieces 3 medium russet potatoes peeled and quartered 2 medium yellow onions peeled and quartered 3 celery stalks cut into large pieces 4 garlic cloves smashed
- Liquids & Seasonings: 2 cups (480 ml) beef broth (gluten-free if needed) 1 cup (240 ml) dry red wine (or extra broth) 2 tbsp tomato paste 2 tsp Worcestershire sauce (gluten-free if needed) 2 tsp dried thyme 2 tsp dried rosemary 2 bay leaves
Instructions
- Step 1:
- Preheat the oven to 325°F (165°C).
- Step 2:
- Pat the chuck roast dry and season all sides with salt and pepper.
- Step 3:
- In a large Dutch oven or heavy oven-safe pot heat olive oil over medium-high. Sear the roast on all sides until browned (about 3–4 minutes per side). Transfer to a plate.
- Step 4:
- Add onions carrots parsnips celery and garlic to the pot. Sauté for 5 minutes stirring occasionally.
- Step 5:
- Stir in tomato paste and cook for 1 minute.
- Step 6:
- Pour in wine to deglaze scraping up browned bits. Add beef broth and Worcestershire sauce.
- Step 7:
- Return the roast to the pot. Add potatoes thyme rosemary and bay leaves. Liquid should come halfway up the meat—add more broth if needed.
- Step 8:
- Cover tightly with a lid and transfer to the oven. Roast for 2.5 to 3 hours or until the beef is fork-tender.
- Step 9:
- Remove the lid for the last 30 minutes to allow the vegetables to caramelize slightly.
- Step 10:
- Discard bay leaves. Slice roast against the grain and serve with vegetables and pan juices.
Pin it This pot roast always brings the family together sharing stories and laughter around the dinner table.
Required Tools
Large Dutch oven or oven-safe heavy pot with lid Chefs knife Cutting board Tongs
Allergen Information
Contains None of the major allergens Worcestershire sauce may contain anchovies and gluten—choose gluten-free and fish-free versions if necessary Always check ingredient labels if you have specific allergies
Nutritional Information
Calories 485 Total Fat 21 g Carbohydrates 34 g Protein 41 g per serving
Pin it 
This simple yet flavorful pot roast is sure to become a family favorite for any occasion.
Recipe Questions & Answers
- → What cut of meat works best for this dish?
Beef chuck roast is ideal as it becomes tender and flavorful when slow-cooked, absorbing the seasonings and broth well.
- → Can I substitute the vegetables used?
Yes, you can swap root vegetables like carrots and parsnips for sweet potatoes, turnips, or rutabaga depending on preference.
- → How long should the roast cook for optimal tenderness?
Roasting for about 2.5 to 3 hours at 325°F (165°C) ensures the meat becomes fork-tender and juicy.
- → What is the purpose of deglazing with red wine?
Deglazing lifts the flavorful browned bits from the pot, enriching the cooking liquid and deepening the overall flavor.
- → How can I thicken the cooking liquid for a sauce?
Remove the meat and vegetables, then simmer the liquid while whisking in a cornstarch slurry to achieve a thicker sauce.