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 my family for years bringing comfort and warmth on chilly evenings.
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 recipe always brings my family together around the dinner table sharing stories and laughter.
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
Calories 485 Total Fat 21 g Carbohydrates 34 g Protein 41 g per serving
Pin It 
This pot roast is sure to become a family favorite adding warmth and comfort to any meal.
Recipe Questions & Answers
- → What cut of meat is best for this pot roast?
Beef chuck roast is ideal for its marbling and ability to become tender during slow cooking.
- → Can I substitute the root vegetables?
Yes, sweet potatoes, turnips, or rutabaga can be used in place of some root vegetables for variation.
- → How can I thicken the sauce after cooking?
Remove the roast and vegetables, then simmer the cooking liquid while whisking in a cornstarch slurry until sauce thickens.
- → What is the purpose of deglazing with red wine?
Deglazing lifts the browned bits from the pot, adding depth and richness to the final sauce.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free Worcestershire sauce and broth are used, this dish remains gluten-free.