Description
A classic, cozy pot roast recipe featuring tender chuck roast braised low and slow with vegetables and a rich, flavorful broth. Perfect for a comforting dinner that invites leftovers and warms the home.
Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced (about 300 g / 10.5 oz)
- 4 medium carrots, peeled and cut into chunks (about 300 g / 10.5 oz)
- 2 celery stalks, chopped (about 100 g / 3.5 oz)
- 4 large garlic cloves, minced
- 2 tablespoons tomato paste (about 30 g / 1 oz)
- 2 cups beef broth (480 ml / 2 cups), low-sodium recommended
- 1 cup red wine (240 ml / 1 cup), optional but recommended
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 3 medium potatoes, cut into chunks (optional, about 450 g / 1 lb)
Instructions
- Prep your ingredients: Slice onions, peel and chunk carrots, chop celery, and mince garlic. Pat the chuck roast dry and season all sides generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
- Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until onions soften and start to caramelize, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Pour in red wine (if using) and scrape browned bits from the pot bottom. Let wine reduce by half, about 3 minutes.
- Add beef broth, bay leaves, and thyme. Stir to combine.
- Return roast to the pot, nestling it into the liquid and vegetables. Cover with lid and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours until fork-tender, flipping halfway and adding broth if needed.
- If using potatoes, add them around the 1.5 to 2-hour mark to cook alongside the roast.
- Once tender, remove roast and tent with foil to rest for 10 minutes. Discard bay leaves and thyme stems.
- Optionally, simmer sauce on stovetop to thicken or whisk in butter for richness. Slice or shred roast and serve with vegetables and sauce.
Notes
Brown the meat well to develop flavor. Cook low and slow at 325°F to ensure tender, melt-in-your-mouth beef. Use fresh herbs if possible. Deglaze the pot to capture all flavor. Rest the meat before slicing to keep it juicy. To thicken sauce, simmer or whisk in butter or a cornstarch slurry. Potatoes are optional and should be added in the last hour. Leftovers keep well for up to 4 days in the fridge and can be frozen (meat and broth separately).
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sodium: 480
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 38
Keywords: pot roast, chuck roast, slow cooked beef, comfort food, Ina Garten recipe, cozy dinner, braised beef, easy dinner