The Best Pot Roast Ever

Indulge in the ultimate comfort food with *The Best Pot Roast Ever*, a classic recipe that transforms a humble 3-pound chuck roast into a melt-in-your-mouth masterpiece. This hearty dish features layers of flavor from perfectly seared beef, a rich red wine and beef broth base, and aromatic herbs like thyme and rosemary. Slowly braised alongside tender potatoes, caramelized onions, sweet carrots, and celery, this pot roast is a one-pot wonder that’s as easy to prepare as it is delicious. With just 20 minutes of prep time and a slow-cook process that tenderizes every bite, this recipe is perfect for a cozy family dinner or special gathering. Serve it warm, ladled with its savory juices, to savor the comforting aroma and classic flavors of this timeless dish. Keywords: pot roast recipe, best chuck roast, slow-cooked pot roast, one-pot dinner, classic comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium yellow onion
• 4 large carrots
• 2 celery stalks
• 4 garlic cloves
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1.5 pounds baby potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast generously on all sides with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Step 3

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set it aside on a plate.

Step 4

Peel and quarter the onions, and peel and cut the carrots into large chunks (about 2-inch pieces). Roughly chop the celery stalks. Add them to the pot and cook for 5-7 minutes until they begin to soften, stirring occasionally.

Step 5

Mince the garlic cloves and add them to the pot. Cook for 1 minute until fragrant.

Step 6

Add 1 cup of dry red wine to the pot to deglaze, scraping the bottom of the pot to release any browned bits. Let it simmer for 2 minutes to reduce slightly.

Step 7

Mix in 2 tablespoons of tomato paste, then pour in 2 cups of beef broth. Stir to combine.

Step 8

Return the roast to the pot, nestling it among the vegetables. Add 4 sprigs of fresh thyme, 2 sprigs of rosemary, and 2 bay leaves.

Step 9

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 hours.

Step 10

After 2.5 hours, add 1.5 pounds of baby potatoes to the pot, submerging them partially in the liquid. Replace the lid and continue to cook for another 1.5 hours, or until the roast is fork-tender.

Step 11

Remove the pot from the oven and discard the thyme, rosemary, and bay leaves. Let the roast rest for 10-15 minutes before serving.

Step 12

Serve the pot roast warm with the tender vegetables and potatoes, spooning the flavorful juices from the pot over the top.

Nutrition Facts

Serving size	3211.3 grams (3211.3g)

Amount per serving	% Daily Value*
Calories	4242

Total Fat 212.60g	273%
Saturated Fat 82.00g	410%
Polyunsaturated Fat 13.70g
Cholesterol 1252mg	417%
Sodium 8472mg	368%
Total Carbohydrate 172.80g	63%
Dietary Fiber 21.70g	78%
Total Sugars 25.40g
Protein 379.20g	758%

Vitamin D 54IU	272%
Calcium 510mg	39%
Iron 54mg	302%
Potassium 9169mg	195%

*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: 46.4%

Protein: 36.8%

Carbs: 16.8%