Description
Learn how to make a melt-in-your-mouth tender pot roast with this easy, flavorful recipe. Perfect for family dinners and special occasions, this classic comfort food is sure to become a staple in your home.
Ingredients
- 3–4 lbs Chuck Roast
- 2 tbsp Olive Oil
- 4 Carrots, peeled and cut into chunks
- 2 Stalks Celery, chopped
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Beef Broth
- 1 cup Red Wine (optional)
- 3 sprigs Fresh Thyme
- 2 Bay Leaves
- Salt and Pepper to taste
Instructions
- Prepare the Roast: Pat the chuck roast dry and season generously with salt and pepper.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Sauté Aromatics: Add onions, garlic, carrots, and celery to the pot. Sauté for 3-5 minutes until softened.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom. Add the beef broth and stir.
- Slow Cook the Roast: Return the roast to the pot and add thyme and bay leaves. Bring to a simmer, then cover and place in the oven at 325°F. Roast for 3-4 hours, until tender.
- Rest and Serve: Let the roast rest for 15 minutes before slicing. Serve with the vegetables and pan juices.
Notes
- For a richer flavor, use a combination of beef broth and red wine for the braising liquid.
- The pot roast will continue to improve in flavor the next day, making it a great make-ahead meal.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Dish, Comfort Food
- Method: Braising, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6 of roast)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg