Pot Roast Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 35 mins
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Servings
8 servings
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Calories
418 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pot Roast Recipe
Description
This Pot Roast Recipe uses a 3 to 4-pound chuck or rump roast seasoned and seared to brown the exterior, locking in flavors. The roast is then braised in a mixture of beef broth, red wine, garlic, rosemary, thyme, and bay leaf, first on the stovetop then in a low-temperature oven. This slow cooking breaks down connective tissues, resulting in tender meat.
Root vegetables such as potatoes, carrots, and celery are added partway through cooking, allowing them to become tender and absorb the braising flavors. The pan juices can be skimmed and thickened with a flour and butter roux or cornstarch slurry to make a smooth, flavorful gravy.
The recipe notes that red wine can be substituted with additional beef broth and that various dry red wines like Cabernet Sauvignon or Merlot can be used. Leftovers can be refrigerated up to four days or frozen for three months, making this suitable for meal prep or large gatherings.
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast or rump roast
- 1 large onion chopped, or two small onions
- 4 carrot cut into 2-inch pieces
- 2 ribs celery cut into 1 ½-inch pieces
- 1 pound baby potato or chopped red potatoes
- 2 cups beef broth or as needed
- 1 cup red wine *see note
- 4 cloves garlic coarsely chopped
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried leaves
- 1 bay leaf
For the Gravy
- flour or cornstarch, see notes
- butter optional
Instructions
- Preheat oven to 300°F.
- Season roast with salt and pepper.
- In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
- Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
- Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
Notes
- Red wine can be replaced with additional beef broth to suit preferences or availability.
- Dry red wines such as Cabernet Sauvignon, Malbec, Merlot, or Cabernet Franc are recommended, but quality need not be expensive.
- To make gravy, cook equal parts flour and butter as a roux, then gradually whisk in skimmed pan drippings until smooth; boil and season to taste.
- Alternatively, use a slurry of cornstarch or flour mixed with cold water to thicken de-fatted drippings boiled to a gravy consistency.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418 | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 282mg | 12% |
| Potassium | 1119mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5171IU | 103% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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