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 first made this pot roast for a chilly Sunday family dinner. Everyone loved how the beef turned out so tender and the vegetables soaked up all the savory juices.
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
- Preheat & Prepare Beef:
- Preheat oven to 325°F (165°C). Pat beef roast dry with paper towels. Season with salt and pepper.
- Sear Roast:
- Heat olive oil in Dutch oven over medium-high heat. Sear roast 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to pot. Sauté 5 minutes, stirring occasionally.
- Add Tomato Paste & Deglaze:
- Stir in tomato paste and cook 1 minute. Pour in red wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.
- Braise & Roast:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up roast. Cover and transfer to oven; roast 2.5 to 3 hours, turning roast once halfway. Beef should be fork-tender; vegetables cooked through.
- Finish & Serve:
- Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin 
My kids always ask for second helpings, and this roast reminds me of dinners around my grandmother's table.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains none of the major allergens. Always double-check broth and packaged items for gluten if required.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein
Pin This classic pot roast fills your home with wonderful aromas and brings everyone to the table hungry and happy.
Recipe Questions & Answers
- → What cut of beef is best for this dish?
A chuck roast weighing 3 to 4 pounds is ideal, as it becomes tender and flavorful when slow-cooked.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or rutabaga can be used instead of some root vegetables for a different flavor profile.
- → How do I achieve a thicker sauce from the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to thicken the sauce.
- → What wine pairs well with this meal?
A bold red wine such as Cabernet Sauvignon complements the rich flavors of the beef and vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, provided the beef broth used is gluten-free and other packaged ingredients are checked accordingly.