Pot Roast Recipe
A quintessential comfort food classic, this Dutch oven pot roast yields incredibly tender beef and hearty vegetables, slow-cooked in a rich, savory broth. With baby carrots and potatoes in one pot, this dish is both satisfying and effortless to serve.
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Servings: 6
Ingredients
- 1 ½ pounds baby yellow potatoes
- 2 bay leaves dried
- 2 tablespoons tomato paste
- 1 pound baby carrots
- 2 large yellow onions peeled and sliced
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons Kosher salt plus more as needed
- Olive oil
- 6 cloves garlic minced
- 3 pounds boneless beef chuck roast
- 4 sprigs fresh thyme
- 2 to 3 cups beef broth with extra if necessary
- 2 sprigs fresh rosemary
- 1 teaspoon ground black pepper
- 1 cup red wine or substitute with beef broth
- Chopped Italian parsley for garnish (optional)
Instructions
- Set oven to preheat at 300°F.
- Season the chuck roast liberally with Kosher salt and black pepper on all surfaces.
- In a 7 to 8 quart Dutch oven over medium-high heat, warm 2 tablespoons of olive oil. Sear the meat undisturbed on each side for 5 to 6 minutes until a golden crust forms. Remove the roast and set aside, keeping the flavorful bits in the pot.
- Lower the heat to medium. Add sliced onions and sauté for about 3 minutes until they begin to brown, stirring and scraping the pot to release browned bits. If necessary, add a splash of broth to aid deglazing. Stir in the minced garlic and cook for another minute.
- Pour in the red wine (or beef broth) and deglaze the pot thoroughly. Add 2 cups of beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Mix well and bring the mixture to a low boil.
- Return the roast to the pot, along with any accumulated juices. Ensure the liquid rises to halfway up the meat; supplement with more broth if needed. Cover tightly with the lid and place in the oven. Bake for 1 hour and 30 minutes.
- Remove from the oven, then nestle in the baby carrots and potatoes. Adjust seasoning with salt and pepper if desired. Re-cover and continue baking for an additional 2 hours, or until the meat is fork-tender and vegetables are cooked through. Extend by 15–30 minutes for extra tenderness if preferred.
- Garnish with chopped parsley if using, and serve directly from the Dutch oven or transfer to a serving platter.
Notes
Opt for a boneless beef chuck roast weighing between 3 to 4 pounds. Trim excessive fat if present.
Do not rush the browning phase; deeply seared meat and onions create exceptional flavor through caramelized fond.
For optimal searing, allow meat to cook undisturbed until a crust forms.
Select robust red wines like Cabernet Sauvignon or Pinot Noir.
Refrigerate leftovers in airtight containers. Freeze portions in freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat as needed. Substitutions
Yukon gold potatoes and standard carrots cut into chunks may replace baby varieties.
Dried thyme and rosemary can be used in place of fresh—start with ½ teaspoon each and adjust to taste.
Beef broth may replace red wine entirely if preferred.
Do not rush the browning phase; deeply seared meat and onions create exceptional flavor through caramelized fond.
For optimal searing, allow meat to cook undisturbed until a crust forms.
Select robust red wines like Cabernet Sauvignon or Pinot Noir.
Refrigerate leftovers in airtight containers. Freeze portions in freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat as needed. Substitutions
Yukon gold potatoes and standard carrots cut into chunks may replace baby varieties.
Dried thyme and rosemary can be used in place of fresh—start with ½ teaspoon each and adjust to taste.
Beef broth may replace red wine entirely if preferred.