Save A classic comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
This pot roast became a Sunday tradition in my home. There's nothing like the aroma of slow-cooked beef and roasted vegetables wafting through the kitchen as everyone eagerly awaits dinner.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Preparation:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Rest and Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Sharing this roast with my family reminds me of childhood Sundays gathered around the table laughing and enjoying comforting food together.
Serving Suggestions
This pot roast pairs wonderfully with crusty bread or buttered gluten-free rolls and a generous helping of the roasted vegetables and pan juices.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat in the oven or on the stovetop adding a splash of broth if needed to keep things moist.
Nutritional Information
Each serving provides approximately 460 calories 23 g fat 25 g carbohydrates and 38 g protein—making it a satisfying dinner option.
Save Enjoy this classic dish for a comforting weekend meal. It's sure to become a favorite family tradition.
Recipe Guide
- → What cut of beef is best for this dish?
Chuck roast is ideal due to its marbling and toughness, which breaks down into tender, flavorful meat when slow-cooked.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can replace some root vegetables for added sweetness and variety.
- → How do I thicken the pan juices for serving?
Simmer the collected pan juices on the stove and whisk in a cornstarch slurry to reach desired thickness.
- → Is red wine necessary in the cooking liquid?
Red wine adds depth, but you can replace it with additional beef broth if preferred or to avoid alcohol.
- → What tools are recommended for preparing this meal?
A heavy Dutch oven or oven-safe pot with a lid is best for searing and roasting; plus a sharp knife and tongs for handling the roast and vegetables.
- → How long should the roast rest before slicing?
Resting the roast for about 10 minutes allows juices to redistribute, ensuring moist, tender slices.