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“Slow-braised pot roast served with tender potatoes and carrots, the beef falling apart into juicy strands, topped with fresh herbs.”

Pot Roast

A classic, fall-apart tender chuck Pot Roast braised low and slow in a Dutch oven with carrots, potatoes, onions, and a rich red-wine beef gravy Sunday dinner comfort with foolproof technique.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American
Keyword: Beef pot roast recipe, Mississippi pot roast, Pot roast Dutch oven, Pot roast Instant Pot, Pot roast recipe, Pot roast recipe oven, Slow cooker pot roast
Prep Time: 20 minutes
Cook Time: 30 minutes
Hands-Off Braise: 3 hours
Total Time: 3 hours 50 minutes
Servings: 8
Calories: 550kcal
Cost: $28

Equipment

  • 1 Heavy Dutch oven (5–7 qt) (Wooden spoon)
  • 1 Kitchen tongs (Bash tqlb l-roast b-slaḥa)
  • 1 Large cutting board (Prep dyal l-khodra)
  • 1 Sharp chef’s knife
  • 1 Meat thermometer (optional) (Roast kaykoun tayeb mlli ywalli fork-tender (~200–205°F / 93–96°C))
  • 1 Wooden spoon (Deglazing w tḥrīk)

Ingredients

  • 3.5 lb Beef chuck roast - ~1.6 kg well-marbled
  • 2 tablespoon Olive oil - For searing
  • 2 teaspoon Kosher salt - Plus more to taste
  • 1 teaspoon Black pepper - Freshly ground
  • 2 medium Yellow onions - Cut into large wedges
  • 4 cloves Garlic - Minced
  • 3 stalks Celery - 1½-inch chunks
  • 4 large Carrots - Peeled cut into 2-inch pieces
  • 1.5 lb Yukon Gold potatoes - Cut into 1–2 inch chunks
  • 2 tablespoon Tomato paste
  • 1 cup Dry red wine - Or sub extra broth
  • 2 cups Beef broth - Low-sodium preferred
  • 4 sprigs Fresh thyme - Or 1 teaspoon dried
  • 2 Bay leaves
  • 1 tablespoon Worcestershire sauce - Flavor depth

Optional Flavor Boosts

  • 1 teaspoon Instant coffee - Stir into braising liquid optional
  • 1 teaspoon Red wine vinegar - Add at end to brighten optional

Instructions

  • Pat beef dry, season generously, and preheat oven for braising.
    “The main pot roast ingredients displayed: chuck roast, carrots, potatoes, onions, garlic, celery, fresh thyme, olive oil, salt, pepper, broth, and seasonings.”
  • Sear roast on all sides until deeply browned to build flavor.
    “Uncooked chuck roast seasoned with salt and pepper, surrounded by large chunks of potatoes, carrots, and onions in a Dutch oven.”
  • Sauté onions, celery, garlic, and tomato paste, then deglaze with red wine.
    “Pot roast nestled in a Dutch oven with carrots, potatoes, onions, and herbs, slowly braising in rich broth until tender.”
  • Add broth, herbs, and roast; cover tightly and cook slowly until tender.
    “Beef roast searing in a red Dutch oven, deeply browned on all sides with fresh rosemary and thyme releasing aroma.”
  • Add vegetables, adjust seasoning, and serve roast with gravy and sides.
    “Slow-braised pot roast served with tender potatoes and carrots, the beef falling apart into juicy strands, topped with fresh herbs.”

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 550kcal (28%) | Carbohydrates: 21g (7%) | Protein: 39g (78%) | Fat: 35g (54%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 135mg (45%) | Sodium: 700mg (30%) | Potassium: 950mg (27%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 2000IU (40%) | Vitamin C: 3mg (4%) | Calcium: 60mg (6%) | Iron: 3.9mg (22%)
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