Description
This classic beef pot roast recipe is slow-cooked to tender perfection with hearty root vegetables, creating a comforting and flavorful meal. It’s perfect for a family dinner, bringing warmth and connection to your table.
Ingredients
Scale
- 3–4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1.5 pounds baby potatoes, halved or quartered
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1/2 pound parsnips, peeled and cut into 2-inch chunks
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. Remove the roast from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, tomato paste, thyme, and rosemary. Bring to a simmer.
- Return the seared roast to the pot, ensuring it is mostly submerged in the liquid. Cover the pot tightly with a lid.
- Place the Dutch oven in the preheated oven and cook for 2.5 hours.
- After 2.5 hours, add the potatoes, carrots, and parsnips to the pot around the roast. Ensure the vegetables are mostly submerged in the liquid.
- Cover the pot again and continue to cook for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
- Remove the pot roast and vegetables from the pot. If the liquid is too thin, you can simmer the sauce on the stovetop over medium heat until it reaches your desired consistency. Season the sauce with salt and pepper to taste.
- Slice the pot roast and serve with the roasted vegetables, spooning some of the sauce over everything. Garnish with fresh parsley.
Notes
- For an even richer flavor, you can brown the vegetables slightly before adding them to the pot.
- If you don’t have red wine, you can substitute with an additional cup of beef broth.
- This recipe is a great make-ahead meal. The flavors meld beautifully overnight.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg