Save 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 gathering and everyone loved how the beef was so tender and the vegetables perfectly seasoned. It's now a favorite weekend tradition at our house.
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 & Season:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear & Sauté:
- 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. 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 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. Cover and transfer to the oven.
- Roast & Serve:
- Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through. Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save This dish always brings everyone to the table and there are rarely any leftovers. We love enjoying the leftovers in sandwiches the next day.
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)
Save Enjoy this hearty pot roast for any occasion—it’s sure to comfort and impress. Serve with the pan juices or your favorite rustic bread.
Recipe FAQ
- → Can I use different vegetables in this dish?
Yes, sweet potatoes or rutabaga are tasty alternatives. Adjust roasting time if needed for denser veggies.
- → How do I make the sauce thicker?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to reach your desired consistency.
- → What cut of beef works best?
Chuck roast is preferred for its rich flavor and tenderness after slow braising. Brisket can also be used.
- → Is this dish suitable for gluten-free diets?
Yes, ensure your broth is certified gluten-free and double-check all packaged seasonings for hidden gluten.
- → What type of wine pairs well?
A bold red wine such as Cabernet Sauvignon complements the savory depth of the beef and vegetables.
- → Can it be prepared ahead?
Yes, prepare and roast up to a day ahead. Reheat gently before serving to keep beef moist.