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Pot Roast Recipe
5.0 (1813 reviews)
This pot roast is slow-cooked with potatoes and veggies to savory, tender perfection.
Total Time275
Servings8
418
Caloriesper servingNutrition Information
418
Calories
21 g
Fat
16 g
Carbs
35 g
Protein
3 g
Fiber
3 g
Sugar
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast (or rump roast)
- 1 large yellow onion (chopped, or two small onions)
- 4 carrots (cut into 2-inch pieces)
- 2 ribs celery (cut into 1 ½-inch pieces)
- 1 pound baby potatoes (or chopped red potatoes)
- 2 cups beef broth (or as needed)
- 1 cup red wine (*see note)
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
For the Gravy
- all-purpose flour (or cornstarch, see notes)
- butter (optional)
Instructions
- 1Preheat oven to 300°F.
- 2Season roast with salt and pepper.
- 3In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- 4Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- 5Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
- 6Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
- 7Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
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