Pin this 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.
This recipe has been a Sunday tradition in my family for years, bringing everyone together around the dinner table.
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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
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Step 3:
- Heat olive oil in a large Dutch oven over medium high heat. Sear the roast for 3 4 minutes per side until deeply browned. Remove and set aside.
- Step 4:
- Add onions, carrots, parsnips, potatoes, 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 red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Step 7:
- 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.
- Step 8:
- 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.
- Step 9:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin this This meal has created memorable Sundays with my loved ones, filling our home with warmth and rich aromas.
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Required Tools
Dutch oven or heavy oven safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains none of the major allergens. Double check broth and other packaged items for gluten if required.
Nutritional Information
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g per serving
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This pot roast is the perfect centerpiece for a cozy weekend feast, bringing comfort and flavor to your table.
Frequently Asked Recipe Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its balance of marbling and toughness, which softens during slow cooking to become tender and flavorful.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can replace some of the root vegetables for a different flavor profile without altering the cooking time significantly.
- → How do I ensure the beef stays tender?
Sear the beef before roasting and maintain oven temperature around 325°F to allow slow braising, which breaks down connective tissues for tenderness.
- → Is it necessary to use red wine in the braising liquid?
Red wine enhances depth and acidity, but you can substitute with additional beef broth if desired while maintaining rich flavor.
- → How should I thicken the pan juices into a sauce?
Simmer the pan juices on the stove and whisk in a cornstarch slurry gradually until the desired thickness is reached.
- → What tools are recommended for this preparation?
A Dutch oven or heavy oven-safe pot with a lid is essential for even cooking, along with a sharp knife, cutting board, and tongs for handling.
