Pin 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 made this pot roast for our Sunday family get-together, and everyone returned for seconds. Its slow-roasted flavor and tender vegetables make it an instant crowd favorite in our home.
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
Instructions
- Prepare Oven & Beef:
- Preheat oven to 325°F (165°C). Pat beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- 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.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Deglaze & Build Flavor:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 2 minutes.
- Braise:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up sides of roast.
- Roast:
- Cover and transfer to oven. Roast for 2.5 to 3 hours, turning roast once halfway through, until beef is fork-tender and vegetables are cooked.
- Finish & Serve:
- Remove bay leaves. Rest roast 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin One of my favorite moments is watching everyone gather around the table, breathing in the aroma of slow-roasted beef and sharing stories as we dig into this classic meal.
Required Tools
Essential tools include a Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs for easy handling.
Allergen Information
This dish contains none of the major allergens, but always check labels if cooking for gluten-free diets.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein. Nutritional values are approximate.
Pin Serve this pot roast piping hot for a heartwarming family meal, and enjoy the leftovers as they get even tastier the next day.
Recipe FAQ
- → What cut of beef works best?
Chuck roast is optimal for tenderness and flavor during slow cooking. Look for well-marbled cuts for best results.
- → Can I use different vegetables?
Absolutely! Swap in sweet potatoes, rutabaga, or other root vegetables as desired for additional flavor and color.
- → Should I use wine or just broth?
Red wine adds depth, but beef broth alone works fine for those who prefer an alcohol-free version.
- → How do I thicken the sauce?
Simmer pan juices and whisk in a cornstarch slurry, letting it bubble until the sauce reaches your desired consistency.
- → Is this suitable for gluten-free diets?
Yes, just ensure the beef broth and any packaged ingredients are certified gluten-free before use.
- → What tools are necessary to prepare this dish?
You will need a Dutch oven (or oven-safe pot), sharp knife, cutting board, and tongs for best results.