Description
A streamlined, one-pan pot roast that is tender, flavorful, and perfect for busy weeknights. This recipe requires minimal active effort while the oven does the heavy lifting, resulting in a comforting meal with caramelized vegetables and rich sauce.
Ingredients
- 3–4 pounds chuck roast
- 2 tablespoons neutral oil (vegetable, canola, or avocado)
- 2 large yellow onions, chopped into big chunks
- 1 pound carrots, peeled and cut into 2-inch chunks
- 6 cloves garlic, minced
- 1 pound red potatoes, quartered
- 2 cups beef broth (low sodium preferred)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup dry red wine (Cabernet or Merlot)
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Chop onions, carrots, and potatoes. Mince garlic and measure liquids.
- Heat oil in a 5-7 quart Dutch oven over medium-high heat.
- Pat chuck roast dry and season generously with salt and pepper.
- Sear roast for 3-4 minutes per side until browned. Remove and set aside.
- In the same pot, sauté onions and carrots for 3-4 minutes until softened.
- Add garlic and tomato paste; stir for 1 minute until garlic is fragrant and paste darkens.
- Pour in red wine and scrape up brown bits from the bottom of the pot. Simmer for 1-2 minutes.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
- Return roast to the pot on top of vegetables. Liquid should come halfway up the roast.
- Cover with lid and place in oven. Cook for 2.5 to 3 hours until fork-tender.
- Remove roast from oven and let rest on a cutting board for 10 minutes.
- Slice or chunk the roast and serve with vegetables and sauce.
Notes
Do not skip the sear for maximum flavor. Ensure the roast is dry before searing to get a good crust. Check tenderness with a fork rather than relying solely on time. If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15 minutes of cooking. This recipe is naturally gluten-free if using certified gluten-free broth and Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: pot roast, fall recipes, one pan meal, weeknight dinner, chuck roast, slow cooked beef, comfort food, easy dinner