Home Style Pot Roast

Transform your dinner table with this hearty and comforting Home Style Pot Roast, perfect for cozy family meals or special gatherings. This classic one-pot recipe features a tender, melt-in-your-mouth beef chuck roast slow-cooked alongside savory carrots, celery, and russet potatoes. A rich blend of beef broth, dry red wine, and aromatic herbs like thyme and bay leaf infuses the dish with deep, warming flavors, while a final touch of glossy, homemade gravy ties it all together. Designed for effortless preparation, the roast is seared for a flavorful crust and slowly baked to perfection in a Dutch oven, filling your home with irresistible aromas. Serve this soul-soothing pot roast with crusty bread or a side salad for a complete meal that’s sure to impress. Keywords: home style pot roast, beef chuck roast recipe, classic comfort food, one-pot dinner, slow-cooked beef roast, hearty family meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 russet potatoes, peeled and quartered
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.

Step 3

In a large Dutch oven or heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set it aside.

Step 4

Reduce the heat to medium, and add the diced onion. Cook for 2-3 minutes, stirring frequently, until softened.

Step 5

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Step 7

Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 8

Return the seared roast to the pot. Add the beef broth, thyme sprigs, bay leaf, carrots, celery, and potatoes. Ensure the liquid comes about halfway up the roast.

Step 9

Bring the contents of the pot to a gentle simmer. Cover with a tight-fitting lid and transfer to the preheated oven.

Step 10

Slow-cook the pot roast for 3-4 hours, or until the meat is fork-tender and falls apart easily.

Step 11

Once cooked, remove the roast and vegetables from the pot and set them aside on a serving platter. Discard the thyme sprigs and bay leaf.

Step 12

Place the pot on the stovetop and bring the remaining liquid to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry.

Step 13

Stir the slurry into the simmering liquid to thicken the gravy. Cook for 2-3 minutes, stirring constantly, until the gravy reaches your desired consistency.

Step 14

Serve the pot roast warm with the vegetables and gravy drizzled on top. Enjoy!

Nutrition Facts

Serving size	3613.8 grams (3613.8g)

Amount per serving	% Daily Value*
Calories	4716

Total Fat 303.60g	389%
Saturated Fat 114.30g	572%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 7915mg	344%
Total Carbohydrate 196.10g	71%
Dietary Fiber 33.90g	121%
Total Sugars 39.00g
Protein 272.30g	545%

Vitamin D 0IU	0%
Calcium 587mg	45%
Iron 46mg	257%
Potassium 9417mg	200%

*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: 59.3%

Protein: 23.6%

Carbs: 17.0%