Pin It 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 chilly Sunday supper, and it became an instant hit. The aroma filling the house and the fork-tender beef were exactly what we needed for a cozy evening.
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
- Prep the oven:
- Preheat oven to 325°F (165°C).
- Season the beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear the roast:
- 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:
- Stir in tomato paste and cook for 1 minute.
- Deglaze pot:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Add liquid & roast:
- Return the roast to the 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 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.
Pin It This roast reminds me of the Sundays spent at my grandmother's house, everyone gathered around the table eagerly waiting for that first bite. The tradition continues every time we make this dish together as a family.
Serving Suggestions
Pair this pot roast with crusty bread or gluten-free rolls to soak up the savory juices. Add a fresh green salad for some crunch and brightness alongside the rich meal.
Recipe Variations
Swap in sweet potatoes or rutabaga for a twist on the vegetable medley. Prefer to skip wine? Use extra beef broth for a still flavorful braise.
Storage Tips
Leftovers store well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stove to keep beef tender.
Pin It Let this classic pot roast warm your weekend and bring everyone together. It's simple, always satisfying, and sure to become a family favorite!
Recipe FAQs
- → What cut of beef is best for this dish?
A chuck roast weighing 3 to 4 pounds works best due to its marbling which becomes tender and flavorful after slow cooking.
- → Can I substitute vegetables in the dish?
Yes, you can swap carrots or parsnips for sweet potatoes or rutabaga for a different but complementary flavor.
- → How should I prepare the roast before cooking?
Pat the beef dry and season generously with kosher salt and black pepper before searing in olive oil to develop a rich crust.
- → What is the purpose of adding wine and tomato paste?
Red wine adds depth and acidity while tomato paste enhances richness and helps build a flavorful braising liquid.
- → How can I thicken the pan juices for a sauce?
After cooking, simmer the pan juices on the stove and whisk in a cornstarch slurry for a thicker consistency.
- → What tools are essential for preparing this meal?
A heavy oven-safe pot or Dutch oven, a sharp knife, cutting board, and tongs are needed to sear and braise the ingredients properly.