Description
This classic pot roast recipe delivers a tender, flavorful beef roast cooked low and slow with hearty baby potatoes and carrots. The chuck roast is seared to develop a rich crust, then braised in a savory broth infused with garlic, herbs, and red wine vinegar. Finished with optional parmesan and parsley garnish, this comforting dish is perfect for a wholesome family meal.
Ingredients
Units
Scale
Meat and Seasoning
- 2-3 lbs chuck roast
- kosher salt and ground black pepper, for seasoning
Cooking Fats
- 2 Tablespoons avocado or olive oil
- 3 Tablespoons butter (divided, salted or unsalted)
Vegetables and Aromatics
- 1 large yellow onion, cut into thick wedges
- 1 1/2 Tablespoons minced garlic
- 1 1/2 lbs baby potatoes, cut into 1 1/2 inch pieces
- 1 lb carrots, cut into 2 inch sticks (or 1 lb baby carrots)
Spices and Herbs
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
Liquids
- 1/4 cup red wine vinegar
- 2 cups beef broth
Garnish (optional)
- Parmesan cheese
- Parsley
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit and position the oven rack to the center to ensure your covered Dutch oven will fit comfortably.
- Season the Meat: Pat the chuck roast dry with paper towels, then generously season all sides with kosher salt and ground black pepper.
- Sear the Roast: Heat avocado or olive oil over medium-high heat in a Dutch oven until shimmering. Add the roast and sear each side for about 2 to 3 minutes until deeply browned. Avoid moving the meat while searing to develop a rich crust.
- Sauté Onions: Remove roast and set aside. Reduce heat to medium and melt 2 tablespoons of butter in the Dutch oven. Add thick onion wedges and cook until softened.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Add dried basil, thyme, paprika, table salt, and ground black pepper, stirring briefly to combine.
- Deglaze with Vinegar: Pour in red wine vinegar, scraping the bottom of the pan to loosen browned bits. Cook until the vinegar reduces and the pungent smell dissipates.
- Add Broth and Vegetables: Stir in beef broth, then add baby potatoes, carrots, and dried bay leaves, submerging the leaves in the liquid.
- Return Roast to Pot: Nestle the seasoned chuck roast back on top of the vegetables and liquid. Pour any juices from the resting plate into the pot. Place remaining tablespoon of butter on top of the roast.
- Braise in Oven: Cover the Dutch oven with its lid and transfer to the oven's center rack. Cook for 2 hours and 30 minutes to 3 hours until the roast is tender and pulls apart easily with a fork. Check every 20 to 30 minutes after 2 ½ hours if needed.
- Finish and Serve: Remove the roast to a plate and shred, discarding any large fat pieces. Remove bay leaves from the pot, return shredded meat to the pot, stir gently, and optionally garnish with grated Parmesan cheese and fresh parsley before serving.
Notes
- This recipe is ideal for a tender, flavorful pot roast cooked low and slow with hearty vegetables.
- You can substitute baby carrots for regular carrots cut into sticks. Cutting potatoes into 1 ½ inch pieces ensures even cooking.
- Use either salted or unsalted butter based on your preference, adjusting seasoning accordingly.
- For a different cooking method, this recipe also adapts well to slow cooker or Instant Pot techniques with adjusted timings.
- Letting the meat rest before shredding helps retain juices and improves texture.
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
