Pot Roast with Root Vegetables
A comforting, classic pot roast featuring tender beef and caramelized root vegetables simmered in a rich, savory broth.
Ingredients
- •3 lb (1.4 kg) boneless beef chuck roast
- •1.5 tsp kosher salt
- •0.5 tsp black pepper
- •2 tbsp olive oil
- •1 large yellow onion, sliced
- •3 cloves garlic, minced
- •2 cups beef broth (500 ml)
- •0.5 cup dry red wine (120 ml)
- •3 medium carrots, peeled and cut into 2-inch chunks
- •2 medium parsnips, peeled and cut into 2-inch chunks
- •3 medium Yukon Gold potatoes, quartered
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 tbsp unsalted butter
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the chuck roast dry with paper towels and season all sides generously with kosher salt and black pepper.
- 3
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 4
Sear the chuck roast until a deeply browned crust forms on all sides, about 4 to 5 minutes per side, then remove the roast to a plate.
- 5
Reduce the heat to medium, add the sliced onions to the pot, and cook until softened and golden, about 5 minutes.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant.
- 7
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
- 8
Pour in the beef broth and bring to a simmer.
- 9
Return the seared beef roast to the pot, nestling the carrots, parsnips, and potatoes around the meat.
- 10
Place the fresh thyme and rosemary sprigs on top of the roast and vegetables.
- 11
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
- 12
Bake for 3 hours, or until the beef is fork-tender and easily pulls apart, and the root vegetables are tender.
- 13
Remove the pot from the oven, discard the herb sprigs, and transfer the beef and vegetables to a serving platter.
- 14
Whisk the unsalted butter into the remaining cooking juices in the pot to create a glossy sauce, then spoon it generously over the beef and vegetables before serving.
💡 Chef tips
- If you don't use alcohol, substitute the red wine with an extra half-cup of beef broth plus one tablespoon of balsamic vinegar.
- This dish tastes even better the next day, making it an ideal make-ahead meal when reheated gently on the stovetop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished pot roast features melt-in-your-mouth tender beef surrounded by sweet, fork-tender root vegetables, all coated in a rich, deeply savory gravy.