Pot Roast Recipe
User Reviews
5
Pot Roast Recipe
Description
Start by seasoning and searing a 2-3 pound chuck roast to develop a browned crust that locks in juices. The pot then transitions to cooking aromatics like onion and garlic in butter, mixed with dried herbs and spices including basil, thyme, and paprika. Red wine vinegar deglazes the pan, adding acidic balance and depth. Beef broth, baby potatoes cut to size, and carrots accompany the roast in the Dutch oven along with bay leaves for further flavor layering.
The dish cooks slowly at low oven heat, allowing the meat to become tender and the vegetables to absorb the beefy broth’s flavor. The combined herbs and slow cooking create a rich, aromatic profile. Optional Parmesan cheese and parsley can enhance the served presentation with a savory and fresh note.
This roast can be adapted for slow cooker or instant pot methods, providing flexible cooking times while retaining tender meat and flavorful vegetables. Leftovers store well refrigerated or can be frozen for months.
Using baby potatoes cut in half helps them cook evenly without breaking down. Adjusting vinegar quantity and cooking method influences the intensity and convenience of the dish.
Ingredients
- 2-3 lbs chuck roast
- salt for seasoning
- ground black pepper for seasoning
- 2 Tablespoons avocado oil or olive oil
- 3 Tablespoons butter divided (salted or unsalted)
- 1 onion cut into thick wedges, large
- 1 ½ Tablespoons garlic minced
- 1 teaspoon basil dried
- ½ teaspoon thyme dried
- ½ teaspoon paprika
- ½ teaspoon table salt
- ½ teaspoon black pepper ground
- ¼ cup red wine vinegar
- 2 cups beef broth
- 2 bay leaves dried
- 1 ½ lbs potato cut into 1 ½” pieces (see note
- 1 lb carrot cut into 2” sticks (or 1 lb baby carrots
- Parmesan cheese and parsley for garnish optional
Instructions
- Preheat oven to 325F (160C) and arrange a rack to the center of the oven (make sure your covered Dutch oven will fit in there).
- Pat meat dry with paper towels then season all over with salt and pepper.
- Heat oil over medium-high heat in Dutch oven. Once shimmering, add the beef and sear on all sides (about 2-3 minutes per side, while searing allow the meat to sit undisturbed, moving it while it cooks will diminish the sear).
- Once seared, remove to a plate. Reduce stovetop heat to medium and toss 2 Tablespoons of butter into the skillet. Once melted, add onion and cook until softened.
- Add garlic and cook until fragrant (30 seconds).
- Add basil, thyme, paprika, salt, and pepper and stir briefly.
- Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Cook until vinegar is reduced and the steam is no longer pungent if you sniff it.
- Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them into the liquid. Add chuck roast over the veggies (and add any juices that may have pooled on the plate to the pot as well), nestling it gently into the liquid (it will not be submerged). Place remaining butter (1 Tbsp) on top of the roast.
- Cover with lid, transfer to center rack of oven, and cook for 2 ½ -3 hours. Check roast by piercing/tugging with a fork. If it doesn’t come apart easily with a fork, return to the oven and cook until tender (I check every 20-30 minutes).
- Once cooked, remove roast to a plate and shred, discarding any large pieces of fat. Remove bay leaf from pot then return the meat to the pot, stir and serve, garnished with parmesan cheese and parsley.
Notes
- Baby potatoes, about 2 inches wide, are ideal but gold, red, or russet potatoes cut into 1-1.5 inch pieces also work; russets may break down faster.
- Slow cooker adaptation: complete initial steps on stovetop, then transfer everything to slow cooker and cook low 8 hours or high 4-5 hours until the roast shreds easily.
- A quicker slow cooker method is to add all ingredients raw, reduce vinegar, omit oil, and cook low 8 hours or high 5 hours; less flavor but faster.
- Instant pot users can sear roast first, deglaze, add vegetables and broth, place roast and butter on top, then pressure cook 40-50 minutes with natural release.
- Store leftovers in airtight containers refrigerated up to 5 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 519kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 703mg | 29% |
| Potassium | 1234mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 4126IU | 83% |
| Vitamin C | 32mg | 36% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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