Classic Pot Roast with Root Vegetables
A comforting, slow-cooked masterpiece featuring tender beef and earthy vegetables that melt in your mouth.
Ingredients
- •3 lbs (1.4kg) beef chuck roast
- •2 tablespoons olive oil
- •1 large yellow onion, cut into wedges
- •3 large carrots, peeled and cut into 2-inch chunks
- •1 lb (450g) baby potatoes, halved
- •3 cloves garlic, minced
- •2 cups beef broth
- •1 cup dry red wine
- •2 sprigs fresh thyme
- •1 tablespoon tomato paste
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef dry with paper towels and season generously on all sides with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides, about 8-10 minutes.
- 4
Remove the beef and set aside; add the onions to the pot and cook for 3 minutes until slightly softened.
- 5
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
- 6
Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then pour in the beef broth.
- 7
Return the beef to the pot and add the carrots, potatoes, and thyme sprigs around the sides.
- 8
Cover the pot tightly with a lid and roast in the oven for 2.5 to 3 hours, or until the beef is fork-tender.
- 9
Remove the beef to a cutting board to rest for 10 minutes before slicing or shredding, and serve with the vegetables and pan juices.
💡 Chef tips
- For a thicker sauce, remove the beef and vegetables, then simmer the remaining liquid on the stovetop for 5-10 minutes until reduced.
- This dish tastes even better the next day, as the flavors have more time to meld in the refrigerator.
- If you don't have red wine, substitute with an equal amount of beef broth mixed with a teaspoon of balsamic vinegar.
✅ How it should turn out
The finished pot roast should be incredibly tender and succulent, surrounded by perfectly soft vegetables in a rich, savory, and aromatic gravy.