5 from 18 votes
Pot Roast
This Pot Roast uses a beef top round or chuck roast seared then oven-braised with vegetables, garlic, tomato paste, red wine, beef stock, and herbs. Long slow cooking tenderizes the meat and infuses the sauce, which is thickened with cornstarch. Potatoes and carrots are cooked alongside, absorbing rich flavors, creating a hearty, classic braised beef dish.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
6
Calories:
154 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 pounds beef top round roast or whole chuck round roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons olive oil
- 2 celery diced, ribs
- 3 carrot peeled and divided
- 1 yellow onion peeled and roughly chopped
- 5 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 pieces thyme leaves removed
- 4 rosemary leaves removed, sprigs
- 1 1/2 cups red wine
- 3 1/2 cups beef stock (you could also use chicken stock in a pinch)
- 2 teaspoons corn starch
- 2 potato halved, red
- 3 carrot peeled and chopped
Instructions
- Preheat oven to 325F. Season meat with salt and pepper. In a large pot, set over medium heat, add the olive oil. When hot, add the meat and sear on both sides for 4 to 5 minutes until browned.
- Remove the meat from the pot, turn the heat down to medium-low and add in the celery, yellow onion, and carrots. Cook until slightly softened, about 4-5 minutes. Add in the smashed garlic, tomato paste, fresh herbs, worchestire and mix until combined.
- Pour in the red wine and scrape the bottom of the pot, being sure to lift up any bits. This will flavor the pot roast even more! Pour in the beef stock and give it a mix. Add the meat back to the pot and put the lid on top. Transfer to the oven and cook for 3 to 3 1/2 hours, until very tender.
- Remove the meat from the pot. Strain the broth through a strainer into a bowl and discard the solids. To thicken the sauce, add a few tablespoons of the strained liquid to a bowl. Whisk in two teaspoons of corn starch until smooth. Pour the stock slurry and the rest of the stock to the pot.
- Add the meat back to the pot, along with the red potatoes and carrots. Cover with a lid and simmer on the stove for 20 to 30 minutes on medium-low, until the potatoes and carrots are tender.
Cup of Yum
Notes
- To thicken the sauce into gravy, mix some of the strained braising liquid with cornstarch or flour until smooth, then stir it back into the sauce before returning the meat and vegetables.
- When pouring in red wine, scrape the bottom of the pot to lift browned bits (fond), which adds deeper flavor to the dish.
- If serving mashed potatoes on the side, you can omit the red potatoes included in the braise; otherwise, they add heartiness when cooked with the roast.
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
1187mg
(49%)
Potassium
929mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
10322IU
(206%)
Vitamin C
14mg
(16%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1187mg | 49% |
| Potassium | 929mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10322IU | 206% |
| Vitamin C | 14mg | 16% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.