Description

This classic pot roast recipe features a tender chuck roast cooked low and slow with flavorful vegetables, including baby potatoes and carrots. Enhanced with garlic, herbs, and a rich broth, this hearty meal is perfect for a comforting dinner. Optional garnishes of Parmesan cheese and parsley add a fresh, savory finish.

Ingredients

Units Scale

Meat

2-3 lbs chuck roast

Seasonings and Oils

Kosher salt and ground black pepper (for seasoning)
2 Tablespoons avocado or olive oil
3 Tablespoons butter (divided, salted or unsalted)

Vegetables and Herbs

1 large yellow onion (cut into thick wedges)
1 1/2 Tablespoons minced garlic
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 lbs baby potatoes (cut into 1 1/2” pieces)
1 lb carrots (cut into 2” sticks or 1 lb baby carrots)
2 dried bay leaves

Liquids

1/4 cup red wine vinegar
2 cups beef broth

Garnish (optional)

Parmesan cheese
Parsley

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Instructions

Preheat oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and position a rack in the center to accommodate your covered Dutch oven.
Season meat: Pat the chuck roast dry using paper towels and generously season all sides with kosher salt and ground black pepper to enhance flavor.
Sear roast: Heat avocado or olive oil over medium-high heat in the Dutch oven until shimmering. Add the beef roast and sear each side for about 2 to 3 minutes until a deep rich brown crust forms. Avoid moving the meat while searing to ensure maximum flavor development.
Sauté onions: Remove the seared roast and set aside. Reduce stovetop heat to medium and add 2 tablespoons of butter to the Dutch oven. Once melted, add the onion wedges and cook until softened and translucent.
Add garlic and spices: Stir in minced garlic and cook for about 30 seconds until fragrant. Then add dried basil, dried thyme, paprika, table salt, and ground black pepper, stirring briefly to combine.
Deglaze pan: Pour in the red wine vinegar, scraping the bottom of the pot to release any browned bits. Cook until the vinegar has reduced and the strong steam aroma has mellowed.
Add broth and vegetables: Stir in beef broth, followed by baby potatoes and carrots. Place the dried bay leaves into the liquid and submerge them.
Combine roast and butter: Nestle the chuck roast gently back into the pot over the vegetables. Include any juices collected on the plate. Place the remaining 1 tablespoon of butter on top of the roast.
Cook covered: Cover the Dutch oven with its lid and transfer it to the preheated oven’s center rack. Cook for 2 ½ to 3 hours, checking tenderness by piercing or tugging with a fork. Continue cooking if it does not shred easily, checking every 20-30 minutes.
Finish and serve: Once tender, remove the roast to a plate and shred, discarding any large fat pieces. Remove the bay leaves from the pot, return shredded meat to the pot, stir gently, and serve with optional Parmesan cheese and parsley garnish.

Notes

This recipe achieves a perfectly tender pot roast by cooking low and slow with carrots and potatoes for a classic, hearty meal.
You can substitute baby carrots with 1 lb of regular carrots cut into 2-inch sticks.
If preferred, this recipe can be adapted for a slow cooker or instant pot for convenience.
Use salted or unsalted butter based on your sodium preference.
For enhanced flavor, let the roast rest for 10 minutes after removing it from the oven before shredding.

Nutrition

Serving Size: 1 serving
Calories: 519 kcal
Sugar: 2 g
Sodium: 703 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 119 mg