Description
Hearty pot roast with potatoes and carrots brings comfort straight from grandma’s kitchen, delivering rich, slow-cooked flavors that melt in your mouth. Tender beef, caramelized vegetables, and savory gravy promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 3.4 pounds chuck roast
Vegetables:
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 1 large onion, chopped
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 3 cups beef broth
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme (or 2 sprigs fresh thyme)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the chuck roast by thoroughly drying it with paper towels and coating generously with salt and black pepper, ensuring complete coverage.
- Warm olive oil in a heavy-bottomed Dutch oven over robust medium-high heat, creating a sizzling surface for developing rich caramelization.
- Carefully place the seasoned roast into the hot pan, allowing each side to develop a deep golden-brown crust for approximately 4-5 minutes per surface.
- Transfer the seared roast to a temporary plate, maintaining its flavorful exterior.
- In the same pan, introduce chopped onions and allow them to soften and become translucent, releasing their natural sweetness.
- Incorporate minced garlic, stirring briefly to prevent burning and activate its aromatic qualities.
- Deglaze the cooking surface with red wine, using a wooden spoon to scrape up the concentrated flavor-rich browned bits clinging to the bottom.
- Pour beef broth into the pan, combining Worcestershire sauce, bay leaves, and fresh thyme to create a complex, savory liquid base.
- Gently reintroduce the roast into the fragrant liquid, ensuring it’s partially submerged.
- Reduce heat to a low simmer, covering the pot to allow slow, gentle cooking for approximately 2-2.5 hours.
- Midway through cooking, nestle whole potatoes and chunky carrot pieces around the roast, ensuring they’re partially immersed in the cooking liquid.
- Continue simmering until the meat becomes incredibly tender and vegetables reach a soft, easily pierced consistency.
- Remove the roast, shredding it into substantial, rustic pieces while discarding bay leaves.
- Arrange the tender meat and vegetables on a serving platter, generously ladling the rich, flavor-packed broth over the top.
- Garnish with freshly chopped parsley for a vibrant, herbaceous finish.
Notes
- Pat the roast completely dry to ensure a perfect golden-brown sear, creating deeper flavor and better caramelization.
- Avoid overcrowding the pot during searing, which prevents proper browning and can steam the meat instead of developing rich color.
- Choose tough, marbled chuck roast for maximum tenderness and rich flavor after slow cooking.
- Use low and slow cooking method to transform tough meat into melt-in-your-mouth texture, breaking down connective tissues gradually.
- Select fresh, firm vegetables that can withstand long cooking times without turning mushy.
- Replace red wine with additional beef broth for alcohol-free version or deeper beef flavor.
- Create a gluten-free option by using cornstarch or arrowroot instead of traditional thickeners.
- Make it lighter by trimming visible fat and using low-sodium broth for health-conscious individuals.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg