Description
A classic, hearty dish with tender chuck roast, carrots, and Yukon Gold potatoes, slow-cooked to perfection in a savory broth. This comforting pot roast is the ideal meal for a cozy family dinner or special occasion.
Ingredients
Scale
- 3 lbs chuck roast – the perfect cut for slow cooking, resulting in tender, juicy meat
- 2 tablespoons olive oil – for searing the roast
- 1 large onion, chopped – adds flavor to the base of the dish
- 3 garlic cloves, minced – infuses the broth with aromatic depth
- 4 large carrots, peeled and cut into chunks – sweet and tender when cooked in the broth
- 6 small Yukon Gold potatoes, halved – buttery, smooth potatoes complement the rich roast
- 3 cups beef broth – forms the savory base for the sauce
- 1 cup red wine (optional) – adds richness and depth to the sauce
- 2 tablespoons tomato paste – for a deeper, richer flavor
- 2 teaspoons Worcestershire sauce – enhances the savory profile
- 1 teaspoon dried thyme – earthy and aromatic
- 1 teaspoon dried rosemary – fragrant, woodsy seasoning
- Salt and pepper, to taste – to season the roast and vegetables
- 2 tablespoons cornstarch (optional, for thickening) – for a thicker gravy
- 2 tablespoons water (optional, for thickening) – to make the cornstarch slurry
Instructions
- Preheat the oven to 325°F (165°C).
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
- Cook the Vegetables: In the same pot, add onions and garlic. Cook for 2-3 minutes until softened and fragrant.
- Add Flavor: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend the flavors.
- Add Liquids: Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the Roast: Place the roast back into the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
- Slow Cook: Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Thicken the Gravy (Optional): For a thicker gravy, remove the meat and vegetables from the pot. Mix cornstarch and water in a small bowl, then stir into the cooking liquid over medium heat until thickened.
- Serve: Slice or shred the roast and serve with vegetables, spooning gravy over the top.
Notes
- If you don’t have red wine, you can omit it or substitute with more beef broth.
- This dish can also be made in a slow cooker on low for 7-8 hours.
- For a thicker sauce, you can add more cornstarch and water as needed.
Nutrition
- Serving Size: 1 serving (1/6 of the total recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg