Description
This classic pot roast recipe is a hearty and comforting dish that is perfect for a cozy family dinner. Tender beef, flavorful vegetables, and savory gravy come together in this timeless favorite.
Ingredients
Units
Scale
For the Pot Roast:
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- Salt and pepper to taste
For the Vegetables:
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and cubed
- 2 stalks celery, chopped
For the Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup water
Instructions
- Sear the Meat: Season the chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- Saute the Aromatics: In the same pot, sauté the onion and garlic until softened.
- Deglaze the Pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Cook the Roast: Return the roast to the pot. Add bay leaves. Cover and simmer for 2-3 hours until the meat is tender.
- Add Vegetables: Add carrots, potatoes, and celery to the pot. Cook for an additional 30-45 minutes until the vegetables are fork-tender.
- Make the Gravy: In a small bowl, mix flour and water to create a slurry. Stir into the pot to thicken the gravy.
- Serve: Slice the pot roast and serve with vegetables and gravy.
Notes
- You can also cook this pot roast in a slow cooker for 8-10 hours on low.
- Feel free to customize the vegetables to your liking, such as adding mushrooms or parsnips.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
