French Style Pot Roast

Discover the ultimate comfort food with this French Style Pot Roast, a hearty and elegant twist on the classic pot roast recipe. Juicy, tender beef chuck roast is seared to perfection and slow-braised in a rich, aromatic blend of red wine, beef stock, and fresh herbs. Sautéed onions, carrots, celery, and garlic create a robust base, while baby potatoes soak up all the luscious flavors as the dish gently roasts in the oven. This recipe’s French-inspired touch comes from caramelized tomato paste and the use of thyme and rosemary, which infuse every bite with depth and sophistication. Perfect for a cozy family dinner or an impressive meal for guests, this one-pot wonder is as satisfying as it is easy to prepare. Serve with a garnish of fresh parsley for a meal that’s as beautiful as it is delicious.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups yellow onions, diced
• 4 carrots, peeled and cut into chunks
• 2 celery stalks, sliced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1.5 pounds baby potatoes, halved
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast generously with salt and black pepper, and dust all sides lightly with the flour.

Step 3

Heat a large Dutch oven over medium-high heat, add the olive oil, and sear the roast on all sides until a deep golden-brown crust forms. Remove the roast from the pot and set aside.

Step 4

Reduce the heat to medium and add the butter. Stir in the diced onions, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables start to soften.

Step 5

Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot by adding the red wine, scraping the bottom to release the browned bits, and let it reduce by half, about 5 minutes.

Step 6

Return the roast to the pot and pour in the beef stock until the liquid comes halfway up the sides of the roast. Add the bay leaves, thyme, and rosemary.

Step 7

Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 1/2 hours, turning the roast halfway through cooking.

Step 8

After 2 1/2 hours, add the baby potatoes to the pot and continue cooking for another 1 to 1 1/2 hours, or until the roast is fork-tender and the potatoes are cooked through.

Step 9

Remove the roast from the oven and discard the bay leaves and herb sprigs. Let the roast rest for 10-15 minutes before slicing.

Step 10

Garnish with chopped parsley and serve warm with the vegetables and sauce spooned over the top.

Nutrition Facts

Serving size	4052 grams (4052.0g)

Amount per serving	% Daily Value*
Calories	5376

Total Fat 341.90g	438%
Saturated Fat 130.60g	653%
Polyunsaturated Fat 4.00g
Cholesterol 1083mg	361%
Sodium 7863mg	342%
Total Carbohydrate 231.90g	84%
Dietary Fiber 38.10g	136%
Total Sugars 47.90g
Protein 277.90g	556%

Vitamin D 0IU	0%
Calcium 634mg	49%
Iron 49mg	273%
Potassium 10150mg	216%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 21.7%

Carbs: 18.1%