5.0 from 6 votes
How to make Pot Roast (3 methods)
A classic slow-roasted beef pot roast, with red wine, thyme, carrots and onions. Comfort food that is perfect for cold weather!
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 750 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoons vegetable oil
- 2 large onions
- 4 large carrots chopped into 2 inch chunks (don’t go too small, they’ll fall apart)
- 2-3 medium potatoes washed, but unpeeled. I use yukon gold or red potatoes
- 1 1/2 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 4 lb chuck roast
- 1 cup red wine you can use beef stock/broth if you need to
- 3 cups beef stock
- 2 prigs fresh thyme or 2 tsp dried
- 2 prigs fresh Rosemary or 2 tsp dried
- 2 bay leaves
Instructions
Get prepped
- Preheat the oven to 275 degrees F.
- Heat oil in a large Dutch oven over medium-high heat.
Cup of Yum
Sear the onions and carrots
- Cut the onions in half, and add them to the Dutch oven when the oil is very hot. Brown them on one side, then the other. Remove the onions to a plate.
- Add the carrots, and cook until browned too. Remove the carrots to a plate.
Sear the meat
- Season the beef on all sides with salt and pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.
Deglaze
- Add the wine (or beef stock if you prefer) to the Dutch oven and deglaze, scraping to get all the brown stuff off the bottom.
Cook the Pot Roast
- Put the beef back into the Dutch oven and add the beef stock.
- Stir in the onion, carrots, potatoes, rosemary, thyme and bay leaves.
- Put the lid on, then cook in the oven for 4 hours.
- Remove from the oven break up the meat with a fork, and serve (with the gravy).
Notes
- I cook pot roast at around 1 hour per pound of meat. So, if your cut of beef is larger or smaller than mine, adjust accordingly.
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
- Substitutions/Additions
- You can use fresh or dried herbs for this recipes.
- Adding garlic or garlic powder is a great way to add a little extra something, too!
- Add a bay leaf for another dimension of flavor.
- Freezing instructions
- This recipe can be frozen after cooking. Place in a freezer safe container, seal, label and freeze. Reheat thoroughly in the microwave or a saucepan as needed.
Nutrition Information
Calories
750kcal
(38%)
Carbohydrates
24g
(8%)
Protein
63g
(126%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
7g
Monounsaturated Fat
19g
Trans Fat
2g
Cholesterol
209mg
(70%)
Sodium
1105mg
(46%)
Potassium
1809mg
(52%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
8082IU
(162%)
Vitamin C
21mg
(23%)
Calcium
104mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 750
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 24g | 8% |
| Protein | 63g | 126% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 1105mg | 46% |
| Potassium | 1809mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8082IU | 162% |
| Vitamin C | 21mg | 23% |
| Calcium | 104mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.