Pot Roast Recipe
This pot roast is rich with savory, slow-cooked flavor & makes a complete, one pot meal with potatoes, carrots, and veggies.
Ingredients
Scaled from 8 servings
- 1 tbsp olive oil
- 3 lb beef chuck roast 3 to 4 pounds, or rump roast
- 1 yellow onion large, chopped, or two small onions
- 2 c beef broth or as needed
- 1 c red wine see note
- 4 clove garlic coarsely chopped
- ½ tsp dried rosemary
- ½ tsp dried thyme leaves
- 1 bay leaf
- 1 lb baby potatoes or chopped red potatoes
- 4 carrot cut into 2 inch pieces
- 2 ribs celery cut into 1 1/2 inch pieces
- all-purpose flour see notes
- butter for optional roux-based gravy, see notes
Instructions
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Preheat oven to 300°F.
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Season roast with salt and pepper.
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In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
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Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
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Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
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Add potatoes, carrots, and celery, cover and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
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Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
Nutrition
Per serving
| Calories | 419 |
|---|---|
| Fat | 22 |
| Saturated fat | 9 |
| Trans fat | 1 |
| Unsaturated fat | 13 |
| Cholesterol | 117 |
| Sodium | 396 |
| Carbohydrates | 16 |
| Fiber | 3 |
| Sugar | 3 |
| Protein | 35 |