Description
A classic, hearty pot roast recipe featuring a tender beef chuck roast slow-cooked with carrots and potatoes in a flavorful broth enriched with red wine and aromatic herbs. Perfect for a comforting family meal.
Ingredients
Scale
Beef and Seasonings
- 3–4 pounds beef chuck roast
- Salt and pepper, to taste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Vegetables
- 1 onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
Liquids and Oil
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup red wine (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until it develops a deep brown crust, about 4-5 minutes per side. Remove the roast from the pot and set aside to rest briefly.
- Sauté Vegetables: In the same pot, add the sliced onion and minced garlic. Cook on medium heat for 2-3 minutes until the onion softens and becomes fragrant, stirring occasionally to prevent burning.
- Add Liquids and Seasoning: Pour in the beef broth and red wine if using, scraping the bottom of the pot with a wooden spoon to loosen any browned bits for extra flavor. Add the dried thyme, rosemary, bay leaves, and a pinch of salt and pepper to the pot and stir to combine the flavors.
- Slow Cook: Return the seared beef roast to the pot. Arrange the peeled and chunked carrots and potatoes around the roast. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the pot roast to simmer gently for 3 to 4 hours, or until the beef is fork-tender and easily shreds apart.
- Serve: Carefully remove the roast from the pot and let it rest for 10 minutes. Using two forks, shred the beef into bite-sized pieces. Serve the shredded roast alongside the cooked carrots and potatoes, and garnish with freshly chopped parsley for a touch of brightness.
Notes
- For a richer sauce, you can remove the beef and vegetables after cooking and reduce the cooking liquid over medium heat until thickened.
- Red wine is optional but adds depth of flavor; substitute with additional beef broth if preferred.
- Using a Dutch oven is ideal, but any heavy, lidded pot will work for slow simmering.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
