Save to Pinterest A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
I first made this pot roast for a Sunday dinner, and the aroma filled the house, drawing everyone to the kitchen. Watching family members gather around the table for this meal made it a cherished tradition.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
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Instructions
- Preheat Oven:
- Preheat oven to 325°F (165°C)
- Season & Sear Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste & Wine:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest This roast brings everyone to the table, sharing stories while passing around plates of tender beef and perfectly roasted vegetables. It's a meal our family asks for again and again.
Required Tools
Essential equipment includes a Dutch oven or heavy oven-safe pot with lid, a sharp knife, cutting board, and tongs for handling the roast.
Allergen Information
No major allergens are present in this dish, but always double-check broth and packaged items for gluten to suit dietary needs.
Nutritional Information
Each serving provides approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein for a balanced and filling meal.
Save to Pinterest This is Sunday comfort food at its best: all you need is good company and a cozy table to enjoy every bite.
Ask About This Recipe
- → What cut of beef is best for this dish?
A chuck roast is ideal due to its marbling, which becomes tender and flavorful when slow-cooked.
- → Can I substitute other vegetables?
Yes, sweet potatoes or rutabaga make great alternatives and add a slightly different sweetness to the dish.
- → How do I thicken the cooking liquid?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until the sauce thickens to your liking.
- → What type of wine pairs well with this meal?
A bold red wine like Cabernet Sauvignon complements the rich flavors beautifully and can be used in the cooking liquid or served alongside.
- → How should the roast rest after cooking?
Allow the roast to rest uncovered for about 10 minutes to let the juices redistribute before slicing.
