Warm up with this classic one-pot stew teeming with tender veggies, succulent beef, and rich broth.
Have you ever heard the phrase “good things take time”? Well, this pretty little pot roast recipe is a great example of that wisdom. It’s got all the family favorites—tender veggies that practically melt in your mouth, juicy beef chuck roast, and a mouthwatering beef broth with red wine, fresh thyme, and fragrant bay leaves. This one-pot meal can fill the whole house with an aroma of herbs and wholesome warmth.
When I made pot roast a few weeks ago, my friend tried to speed up the process by increasing the temperature. While this can definitely make it cook faster, it usually ruins that tender texture we all know and crave. Instead of a balance between chewy and soft, the ingredients become mushy and watery. So remember: for a perfect pot roast, slow cooking is crucial.
But don’t let that intimidate you! Although it takes four and a half hours to cook, this pot roast is well worth the wait.
Is Pot Roast Healthy?
Rich in protein, fiber, and other nutrients, the pot roast can be a hearty and healthy meal for many. However, those with low-fat dietary requirements won’t benefit from the beef chuck roast, which is high in saturated fat. To reduce the salt content, consider using low-sodium broth. While this dish is obviously not suitable for vegetarians or vegans, it is gluten-free (but make sure to check the broth ingredients at the grocery store).
Is Pot Roast American Or European?
Almost every fellow American I know grew up with their mother making a pot roast at least once a month—especially during the winter. But it should come as no surprise that this dish that’s so popular in the US has roots in Europe. Originally, this chunky stew was an easy and affordable meal for peasants. When European immigrants brought the dish to America, it was easily tweaked to incorporate locally available ingredients. The term pot roast first appeared in late-19th-century cookbooks. Today, families all around the world still enjoy the classic pot roast in all its slow-cooked glory.
FAQs & Tips
Once cooled, leftover pot roast can be transferred to an airtight container and refrigerated for 3-4 days. Reheat on the stove over medium-high, stirring occasionally to ensure even cooking.
While this recipe calls for a rich blend of red wine and beef broth, you can also experiment with beef bouillon mixed with warm water. During the third step of the instructions, add 3 cubes of beef bouillon and 3 cups of water, stirring around the meat so everything melts together. Then, cover it and continue the slow-cooking process.
The key to a perfectly tender pot roast is to cook it “slow and low.” In other words, use low temperatures for a long period of time. This allows the meat to soften and break down nicely, giving it a texture that pulls apart easily.
Serving Suggestions
For a stunning supper that can satisfy the whole family, serve your pot roast with Steamed Rice, Cabbage Noodles, or Garlic Mashed Potatoes. Otherwise, keep it simple with a side of soft Sweet Potato Cornbread, puffed-up Potato Rolls, or crunchy Garlic Toast. Whether it’s in a bowl or on a plate, the broth’s brilliant flavors soak into carb-based dishes perfectly.
Pot Roast Recipe
Ingredients
- 4 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 small onions chopped
- 4 cloves garlic minced
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 5 large carrots peeled and cut into 2-inch pieces
- 4 potatoes peeled and quartered
Instructions
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Preheat oven to 325°F. Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until golden brown, about 3-4 minutes per side.
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Remove the roast and add onions and garlic to the pot. Cook until onions are translucent, about 5 minutes.
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Return the roast to the pot. Add red wine, beef broth, bay leaves, and thyme. Bring to a boil, then cover and transfer to a preheated oven. Cook for 3 hours.
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Add carrots and potatoes to the pot. Cover and continue cooking for another 1 hour, or until the meat is tender. Remove bay leaves before serving.
Nutrition
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