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 in our family for years bringing warmth and satisfying meals to every table.
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 to 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 recipe brings our family together every holiday and weekend creating unforgettable moments 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. Always check ingredient labels if you have specific allergies.
Nutritional Information
Per serving: Calories 485, Total Fat 21 g, Carbohydrates 34 g, Protein 41 g
Pin it 
Enjoy this hearty pot roast as a centerpiece to your next family dinner and watch it become a cherished tradition.
Recipe Q&A
- → What cut of beef works best?
Beef chuck roast is preferred for its marbling and tenderness when slow-cooked, resulting in juicy meat and rich flavor.
- → Can I substitute the root vegetables?
Yes, sweet potatoes, turnips, or rutabaga make excellent alternatives, adding variety while maintaining hearty texture.
- → How do I achieve tender meat?
Slow roasting at a low temperature for several hours breaks down connective tissue, ensuring the beef is fork-tender.
- → What liquid is used for braising?
A combination of beef broth and dry red wine creates a rich and flavorful braising liquid that enhances the meat and vegetables.
- → How to thicken the sauce?
Remove the meat and vegetables, then simmer the braising liquid with a cornstarch slurry until it reaches the desired consistency.
- → Are there any allergen considerations?
Worcestershire sauce may contain anchovies and gluten; opting for gluten-free and fish-free versions ensures safety.