Description
This Perfect Pot Roast recipe is the ultimate comfort food! The beef becomes melt-in-your-mouth tender, and the rich flavors from the vegetables and herbs create a dish that’s both hearty and satisfying. It’s easy to prepare and perfect for feeding a family or making ahead for dinner during the week.
Ingredients
Units
Scale
- 3–4 lb (1.3-1.8 kg) chuck roast or brisket
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 4 medium potatoes, peeled and halved
- 2 cups beef broth
- 1 cup red wine (optional, can use more broth)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Sear the roast: Heat olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Season the roast with salt and pepper on all sides. Sear the roast for about 4–5 minutes per side, or until browned. Remove the roast from the pot and set aside.
- Cook the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
- Deglaze the pot: Stir in the tomato paste and cook for another minute. Add the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine reduce for 2–3 minutes.
- Add liquids and herbs: Return the roast to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
- Roast in the oven: Cover the pot with a lid and place it in the oven. Roast for 2–2 ½ hours, or until the roast is tender.
- Add vegetables: Add the carrots, celery, and potatoes to the pot. Stir them into the liquid. Cover and return the pot to the oven. Roast for an additional 1–1 ½ hours, or until the vegetables are tender and the roast is fork-tender.
- Rest and serve: Remove the pot from the oven. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and spoon some of the sauce over the top.
Notes
- If you don’t have red wine, you can use more beef broth or a splash of balsamic vinegar for acidity.
- For a more concentrated sauce, remove the roast and vegetables, and simmer the liquid for 10 minutes before serving.
- Pot roast leftovers make great sandwiches, stews, or a second dinner the next day!
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg