Hearty Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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This Hearty Pot Roast is your ticket to a comforting, satisfying meal that feels like a warm hug from the inside out. Perfect for chilly days or when you crave something cozy, this dish brings the whole family together around the table.

Ingredients for Hearty Pot Roast

The star of the show is the chuck roast, a cut known for its rich marbling and flavor, making it ideal for slow cooking. A good sprinkle of salt and pepper is essential for seasoning and enhancing the meat's natural flavors. Olive oil helps in searing the roast, adding a beautiful crust. Onion and garlic provide a fragrant, savory base. Beef broth and red wine create a robust braising liquid that infuses the meat, while tomato paste adds depth. Fresh rosemary and thyme bring earthy notes. Carrots, potatoes, and celery not only bulk up the dish but also absorb all the delicious flavors.

Tips & Tricks

  • For a thicker sauce, remove the pot roast and vegetables, then simmer the liquid on the stovetop until reduced.
  • If you don’t have red wine on hand, substitute with additional beef broth—it’ll still taste fantastic.
  • To ensure even cooking, try to cut your vegetables into similar-sized pieces.

Serving Suggestions

This pot roast pairs beautifully with a fresh green salad or buttery dinner rolls. For an extra touch, serve with a dollop of horseradish sauce on the side for a spicy kick.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or round roast can also work well, though they may require different cooking times.
Is it possible to make this in a slow cooker?
Absolutely! Sear the meat and sauté the onions and garlic first, then transfer everything to a slow cooker and cook on low for 8 hours.

Hearty Pot Roast Recipe Walkthrough

Start by preheating your oven to 325°F. You’ll want it ready when your pot is. Grab your chuck roast and season it generously with salt and pepper—don’t be shy here, as this forms the base of your flavor.

Heat olive oil in a large oven-proof pot over medium-high heat. Once the oil shimmers, add the roast, searing it on all sides until browned, about 4 minutes per side. This step is crucial for locking in flavor. Remove the roast and set it aside momentarily.

In the same pot, toss in the chopped onion and minced garlic. Sauté them until they turn fragrant, which should take just a couple of minutes. Stir in the beef broth, red wine, and tomato paste, making sure to scrape up any browned bits from the bottom of the pot—this deglazing process adds incredible depth of flavor.

Return the roast to the pot, nestling it in the aromatic liquid. Add the rosemary and thyme on top. Arrange the carrots, potatoes, and celery around the roast, allowing them to soak up the cooking juices.

Cover the pot with a lid and transfer it to your preheated oven. Let it cook for about 3 hours, or until the meat is tender and easily falls apart. Once done, remove it from the oven and let it rest for 10 minutes before slicing and serving.

Why You'll Love This Recipe

  • A one-pot wonder that simplifies cleanup.
  • Rich, deep flavors with minimal effort.
  • Perfect for feeding a crowd or meal prepping for the week.
  • Uses simple ingredients you likely have on hand.

Ingredients

3 lbs chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
1 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 carrots, cut into chunks
4 potatoes, quartered
2 stalks celery, sliced

Step-by-step Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast generously with salt and pepper.
3. In a large oven-proof pot, heat olive oil over medium-high heat.
4. Sear the roast on all sides until browned, about 4 minutes per side.
5. Remove the roast and set aside.
6. In the same pot, add chopped onion and garlic, sauté until fragrant.
7. Stir in beef broth, red wine, and tomato paste, scraping the bottom of the pot to deglaze.
8. Return the roast to the pot, add rosemary and thyme.
9. Arrange carrots, potatoes, and celery around the roast.
10. Cover the pot with a lid and transfer to the oven.
11. Cook for approximately 3 hours or until the meat is tender and falls apart easily.
12. Remove from oven, let rest for 10 minutes before slicing and serving.

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