Pot Roast is the ultimate comfort food, perfect for a cozy dinner at home. This classic dish involves slow-cooking a beef roast, usually a chuck or brisket, with a mix of hearty vegetables like carrots, potatoes, and onions in a rich, savory broth. The meat becomes incredibly tender and flavorful, easily falling apart with the touch of a fork. The vegetables soak up all the delicious juices, making them an irresistible part of the meal.
Pot Roast is a favorite for family gatherings or a relaxing Sunday dinner. It offers a warm, hearty meal that fills your kitchen with inviting aromas and your stomach with home-cooked goodness. So, gather your loved ones and enjoy a time-honored tradition that’s as satisfying as delicious.
AuthorJulia ForesekCategoryAmerican, beef, Main Course, Slow Cooked & Braised DishesDifficultyIntermediateBrown the Roast:
Season the chuck roast generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
Sauté the Vegetables:
In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.
Deglaze and Add the Roast:
Add the red wine (if using) to deglaze the pot, scraping up the browned bits from the bottom. Allow the wine to reduce by half, then stir in the tomato paste and beef broth.
Return the roast to the pot. Add thyme, rosemary, and bay leaves. The liquid should come up about halfway to the roast.
Slow Cook:
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated 300°F (150°C) oven and cook for about 3-4 hours, or until the meat is fork-tender.
Add Potatoes:
Add the baby potatoes to the pot about 1 hour before the end of the cooking time, ensuring they are submerged in the liquid.
Serve:
Once the meat is tender and the potatoes are cooked, remove the bay leaves. Slice or shred the beef and serve it with the vegetables and sauce.
Ingredients
Directions
Brown the Roast:
Season the chuck roast generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
Sauté the Vegetables:
In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.
Deglaze and Add the Roast:
Add the red wine (if using) to deglaze the pot, scraping up the browned bits from the bottom. Allow the wine to reduce by half, then stir in the tomato paste and beef broth.
Return the roast to the pot. Add thyme, rosemary, and bay leaves. The liquid should come up about halfway to the roast.
Slow Cook:
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated 300°F (150°C) oven and cook for about 3-4 hours, or until the meat is fork-tender.
Add Potatoes:
Add the baby potatoes to the pot about 1 hour before the end of the cooking time, ensuring they are submerged in the liquid.
Serve:
Once the meat is tender and the potatoes are cooked, remove the bay leaves. Slice or shred the beef and serve it with the vegetables and sauce.
Notes
Perfect Beverage Pairing:
- Cabernet Sauvignon: A full-bodied Cabernet Sauvignon pairs well with the rich flavors of the pot roast, complementing the beefiness and the savory vegetables.
- Alternative: A robust beef or vegetable broth can complement the dish for a non-alcoholic option, echoing its hearty flavors.
