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.
I remember the first time I made this pot roast for my family on a chilly Sunday evening. The aroma filled our home and brought everyone to the table with anticipation. It quickly became a weekend tradition.
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
- Prepare Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat chuck roast dry. Season all sides with salt and pepper.
- Sear Beef:
- Heat olive oil in a Dutch oven over medium-high. Sear roast for 3, 4 minutes on each side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine. Scrape up browned bits. Simmer for 2 minutes to reduce.
- Add Beef and Liquids:
- Return roast to pot. Add beef broth, thyme, rosemary, bay leaves. Liquid should come halfway up roast.
- Braise:
- Cover and transfer to oven. Roast 2.5 to 3 hours, turning roast once, until beef is fork-tender and vegetables are cooked through.
- Finish and Serve:
- Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with veggies and pan juices.
Save Gathering with my kids and spouse around this hearty roast always leads to lively conversation and cozy moments at our dinner table.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs are essential for preparing and serving this dish.
Allergen Information
Contains none of the major allergens. Always double-check broth or packaged items if you need to ensure gluten-free status.
Nutritional Information
Per serving: Calories 460, Total Fat 23 g, Carbohydrates 25 g, Protein 38 g.
Save This pot roast is sure to become your family's weekend favorite. Serve with warm pan juices and enjoy every comforting bite.
Recipe FAQ
- → What cut of beef is best?
Chuck roast provides tender texture and rich flavor when slow-cooked, making it ideal for this dish.
- → Can the vegetables be customized?
Absolutely! Swap in sweet potatoes, rutabaga, or other root vegetables to suit your taste or what's available.
- → How do I get a thicker pan sauce?
Simmer pan juices and whisk in a cornstarch slurry until it reaches your desired consistency before serving.
- → Is this dish gluten-free?
Yes, just ensure your beef broth is certified gluten-free—other ingredients are naturally gluten-free.
- → What tools do I need?
A Dutch oven, sharp knife, cutting board, and sturdy tongs will help with preparation and cooking.
- → Can I prepare this dish ahead?
Yes, the roast and veggies can be cooked a day in advance and gently reheated, enhancing the flavors.