This classic pot roast recipe is tender, flavorful, and oh-so-comforting—perfect for a Sunday dinner or any occasion where you want everyone to feel at home.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Main
Cuisine: American
Keyword: Comfort Food
Servings: 6servings
Ingredients
Meat
3-4poundsChuck Roast
Seasoning
Salt and Pepperto taste
Oil
¼cupVegetable Oil
Vegetables
1largeYellow Onionpeeled and quartered
3clovesGarlicpeeled
2tablespoonsTomato Paste
1cupDry Red Wine
2cupsLow-Sodium Beef Brothor stock
4sprigsFresh Thyme
3Bay Leaves
2cupsCarrotspeeled and cut into 3-inch sticks
3mediumRusset Potatoespeeled and cut into 1-inch pieces
Instructions
Step 1: Season the chuck roast with salt and pepper on all sides.
Step 2: Heat vegetable oil in a large pot over medium-high heat and sear the chuck roast for 4-5 minutes on each side.
Step 3: Sauté the quartered onion and whole garlic cloves for 3-4 minutes until the onion is translucent.
Step 4: Stir in the tomato paste and cook for an additional minute, then pour in the dry grape juice and scrape up any browned bits.
Step 5: Pour in the beef broth, add thyme and bay leaves, and return the roast to the pot.
Step 6: Nestle the carrots and potatoes around the roast.
Step 7: Cover and simmer on low for 3-4 hours or transfer to a preheated oven at 275°F (135°C) for the same time.
Step 8: Once done, let the roast rest for 10 minutes before slicing and serving with vegetables and broth.
Equipment
Dutch Oven
Notes
For added depth of flavor, consider using a mix of broth and stock, or adding Worcestershire sauce to the braising liquid.