This delicious pot roast is the ultimate comfort meal—tender, flavorful, and easy to prepare. Perfect for a cozy family dinner or meal prep, it’s packed with hearty vegetables and rich, savory sauce. With flexible ingredients and minimal effort, this one-pot wonder brings restaurant-quality flavor right to your table. A timeless favorite for any occasion!
Recipe Ingredients:
- One 4-pound boneless beef chuck roast, trimmed and tied
- 4 tablespoons kosher salt
- 6 tablespoons vegetable oil
- 2 large onions, cut into 2-inch wedges
- 4 cloves garlic, finely grated
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons freshly ground black pepper
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 pounds medium red potatoes, quartered (halved if small)
- Chopped flat-leaf parsley, for garnish
- Chopped chives, for garnish
How To Make The Best Pot Roast?
- Prepare the roast: Sprinkle the beef with 3 tablespoons (45 ml) of kosher salt, rubbing it into the grain to cover all sides. Wrap tightly in cling film (plastic wrap) and refrigerate for at least 3 hours, or up to 3 days.
- Preheat the oven: Arrange a rack in the lower third of the oven and preheat to 135°C / 275°F.
- Sear the beef: Heat 2 tablespoons (30 ml) of vegetable oil in a large, heavy pot or Dutch oven over high heat. Add the beef and sear on all sides until browned, about 10–12 minutes. Remove the roast and set it aside.
- Cook the onions and aromatics: Reduce the heat to medium-high and add the remaining 4 tablespoons (60 ml) of oil to the pot. Cook the onions with 1 tablespoon (15 ml) of salt, stirring occasionally, until golden and softened, 6–8 minutes. Stir in the garlic and tomato paste; cook for 1 minute until fragrant and the paste turns deep red.
- Deglaze and thicken: Add the red wine and bay leaves, scraping up any browned bits from the bottom of the pot. Let it simmer for 4 minutes, until slightly reduced and the alcohol smell dissipates. Sprinkle in the flour, stir to coat the onions, and cook for 1 minute. Add the chicken stock and black pepper, then bring to a boil.
- Assemble the pot roast: Return the beef and any accumulated juices to the pot, nestling it into the onion mixture. Arrange the carrots, celery, and potatoes around the roast, ensuring they’re submerged into the liquid as much as possible.
- Cook the roast: Cover the pot and transfer it to the oven. Cook for 3–3 1/2 hours, or until the beef is very tender but not falling apart. Allow the roast to rest, covered, for at least 45 minutes before serving.
- Serve and garnish: Transfer the roast to a cutting board and remove the twine. Slice the beef against the grain into thick slices. Plate the vegetables, arrange the beef on top, and spoon the rich sauce over everything. Garnish with freshly chopped parsley and chives.
Recipe Tips:
- Use the Right Cut of Beef: Always choose a well-marbled chuck roast for the best flavor and tenderness. The fat in the meat keeps it juicy during the slow cooking process.
- Season in Advance: Rubbing salt into the beef and letting it rest in the fridge for a few hours (or overnight) helps to deeply flavor the meat. Don’t skip this step for the best results!
- Brown the Meat Properly: Take your time to sear the beef on all sides until golden brown. This step locks in flavor and creates a rich base for the sauce.
- Cut Vegetables Evenly: Make sure your carrots, celery, and potatoes are cut into similar-sized pieces so they cook evenly and soak up all the delicious flavors.
- Let It Rest: After cooking, let the roast rest in the pot for at least 45 minutes. This allows the juices to redistribute, making the meat tender and easier to slice.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pot roast cool to room temperature. Once cooled, transfer the meat and vegetables to an airtight container and store in the refrigerator for up to 4 days.
- Freeze: Allow the pot roast to cool completely, then place it in a freezer-safe container or bag, along with some of the sauce to keep it moist. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before reheating.
- Reheat: Place the pot roast and vegetables in a pot with a bit of sauce or broth over low heat. Cover and stir occasionally until heated evenly, about 10–15 minutes.
Nutrition Facts
- Calories: 297
- Total Fat: 15.09g
- Saturated Fat: 5.191g
- Cholesterol: 76mg
- Sodium: 510mg
- Potassium: 657mg
- Total Carbohydrate: 14.14g
- Dietary Fiber: 2.2g
- Sugars: 1.68g
- Protein: 23.98g
Check out More Recipes:
The Best Pot Roast
Description
This delicious pot roast is the ultimate comfort meal—tender, flavorful, and easy to prepare. Perfect for a cozy family dinner or meal prep, it’s packed with hearty vegetables and rich, savory sauce. With flexible ingredients and minimal effort, this one-pot wonder brings restaurant-quality flavor right to your table. A timeless favorite for any occasion!
Ingredients
Instructions
- Prepare the roast: Sprinkle the beef with 3 tablespoons (45 ml) of kosher salt, rubbing it into the grain to cover all sides. Wrap tightly in cling film (plastic wrap) and refrigerate for at least 3 hours, or up to 3 days.
- Preheat the oven: Arrange a rack in the lower third of the oven and preheat to 135°C / 275°F.
- Sear the beef: Heat 2 tablespoons (30 ml) of vegetable oil in a large, heavy pot or Dutch oven over high heat. Add the beef and sear on all sides until browned, about 10–12 minutes. Remove the roast and set it aside.
- Cook the onions and aromatics: Reduce the heat to medium-high and add the remaining 4 tablespoons (60 ml) of oil to the pot. Cook the onions with 1 tablespoon (15 ml) of salt, stirring occasionally, until golden and softened, 6–8 minutes. Stir in the garlic and tomato paste; cook for 1 minute until fragrant and the paste turns deep red.
- Deglaze and thicken: Add the red wine and bay leaves, scraping up any browned bits from the bottom of the pot. Let it simmer for 4 minutes, until slightly reduced and the alcohol smell dissipates. Sprinkle in the flour, stir to coat the onions, and cook for 1 minute. Add the chicken stock and black pepper, then bring to a boil.
- Assemble the pot roast: Return the beef and any accumulated juices to the pot, nestling it into the onion mixture. Arrange the carrots, celery, and potatoes around the roast, ensuring they’re submerged into the liquid as much as possible.
- Cook the roast: Cover the pot and transfer it to the oven. Cook for 3–3 1/2 hours, or until the beef is very tender but not falling apart. Allow the roast to rest, covered, for at least 45 minutes before serving.
- Serve and garnish: Transfer the roast to a cutting board and remove the twine. Slice the beef against the grain into thick slices. Plate the vegetables, arrange the beef on top, and spoon the rich sauce over everything. Garnish with freshly chopped parsley and chives.
Notes
- Use the Right Cut of Beef: Always choose a well-marbled chuck roast for the best flavor and tenderness. The fat in the meat keeps it juicy during the slow cooking process.
- Season in Advance: Rubbing salt into the beef and letting it rest in the fridge for a few hours (or overnight) helps to deeply flavor the meat. Don’t skip this step for the best results!
- Brown the Meat Properly: Take your time to sear the beef on all sides until golden brown. This step locks in flavor and creates a rich base for the sauce.
- Cut Vegetables Evenly: Make sure your carrots, celery, and potatoes are cut into similar-sized pieces so they cook evenly and soak up all the delicious flavors.
- Let It Rest: After cooking, let the roast rest in the pot for at least 45 minutes. This allows the juices to redistribute, making the meat tender and easier to slice.
The Best Pot Roast