This hearty, slow-cooked classic combines tender beef, perfectly braised vegetables, and a rich, savory broth for a meal that’s as comforting as it is delicious. Ideal for family dinners or special occasions, this dish is sure to impress.

Ingredients:

For the Roast:

• 4 lbs beef chuck roast (well-marbled for tenderness)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Vegetables:

• 4 large carrots, peeled and cut into 2-inch chunks
• 6 small red potatoes, scrubbed and quartered (leave the skin on for texture)
• 1 large onion, sliced

For the Broth:

• 3 cups beef stock (use low-sodium for more control over saltiness)
• 1/2 cup dry red wine (optional; adds depth and richness)
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf

Directions:

Step 1: Preheat Your Oven

Set your oven to 300°F (150°C). Low and slow is the key to tender, juicy pot roast, so don’t rush this step!

Step 2: Season the Roast

Pat the beef chuck roast dry with paper towels to help it sear properly. Generously season all sides with salt and freshly ground black pepper.

Step 3: Sear the Meat

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully place the roast into the pot. Sear the roast for 3-4 minutes on each side, ensuring it develops a deep, golden-brown crust. This step locks in flavor. Remove the roast from the pot and set it aside on a plate.

Step 4: Sauté the Aromatics

Using the same pot (don’t clean it—those browned bits are flavor gold!), add the sliced onions. Sauté for 2-3 minutes, stirring occasionally, until they start to soften. Add the minced garlic and cook for another minute, until fragrant.

Step 5: Deglaze the Pot

Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to release all the flavorful bits stuck to the pan. Let the wine simmer for 1-2 minutes to reduce slightly.

Step 6: Build the Broth

Add the beef stock, tomato paste, thyme, rosemary, and bay leaf to the pot. Stir well to combine all the ingredients, ensuring the tomato paste is fully dissolved. Bring the mixture to a gentle simmer.

Step 7: Assemble the Dish

Return the seared roast to the pot, nestling it in the broth. Arrange the carrots and potatoes around the meat, making sure they’re partially submerged in the liquid. Spoon some of the broth over the meat and vegetables to coat them.

Step 8: Braise to Perfection

Cover the Dutch oven tightly with a lid to lock in moisture. Place it in the preheated oven and let it braise for 3-4 hours. Check occasionally to ensure the liquid level stays consistent; add a bit more stock or water if needed.

Step 9: Check for Doneness

The roast is ready when it’s fork-tender and falls apart easily. Remove the pot from the oven and let it rest for 10-15 minutes before serving.

Step 10: Finish the Sauce

Remove and discard the thyme sprigs, rosemary sprig, and bay leaf. Use a spoon to skim off any excess fat from the surface of the broth. For a thicker sauce, you can simmer the broth on the stovetop for a few minutes to reduce it further.

Step 11: Plate and Serve

Transfer the roast to a large serving dish, surrounded by the carrots and potatoes. Pour the luscious broth over the meat and vegetables, or serve it on the side as a gravy. Pair with crusty bread or a side of fresh greens for a complete meal.

Tips for Success:

• Choose the Right Cut: A well-marbled beef chuck roast is ideal for braising because it becomes incredibly tender when cooked slowly.
• Layer Flavors: Don’t skip the searing and deglazing steps—they add depth and richness to the dish.
• Adjust for Dietary Preferences: If you prefer to skip the wine, simply replace it with additional beef stock.
• Use Fresh Herbs: Fresh thyme and rosemary add a fragrant, earthy aroma that elevates the dish.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 3-4 hours
• Total Time: 3 hours 15 minutes to 4 hours 15 minutes
• Calories: Approximately 450 kcal per serving
• Servings: 6

Why This Dish is Perfect for Dinner

This braised pot roast is the ultimate comfort food. The slow cooking process ensures the beef becomes melt-in-your-mouth tender, while the vegetables soak up all the flavors of the rich, savory broth. Whether it’s a cold winter evening or a festive family gathering, this dish is guaranteed to be the star of your table.