Description
The Ultimate Pot Roast is the epitome of comfort food—tender chuck roast, slow-braised in a rich broth with aromatic vegetables and herbs. It’s a cozy, make-ahead-friendly dish that’s perfect for Sunday dinners or meal-prepped leftovers. Serve it with mashed potatoes, noodles, or crusty bread to soak up the deeply savory sauce.
Ingredients
3 to 4 pounds chuck roast
2 yellow onions, chopped
4 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
Instructions
1. Pat the chuck roast dry and season it with salt and black pepper.
2. In a Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
3. Add onions, carrots, and celery to the pot. Sauté until softened. Stir in garlic and tomato paste.
4. Deglaze the pot with red wine (if using), scraping up browned bits. Let reduce slightly.
5. Pour in beef broth, add thyme, rosemary, and bay leaves. Bring to a simmer.
6. Return roast to the pot. Cover and braise in the oven at 300°F for 3 to 4 hours until fork-tender.
7. Remove from oven and let rest. Skim fat, adjust seasoning, and serve with the vegetables and sauce.
Notes
Use a well-marbled chuck roast for the best tender texture after braising.
For a thicker sauce, simmer the braising liquid and stir in a cornstarch slurry at the end.
Add potatoes during the final 90 minutes if you want a one-pot meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg