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Author:
chefalextrim
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Classic Pot Roast with Root Vegetables
This recipe guides you through making a tender, flavorful pot roast, starting with a 3lb chuck roast seasoned and seared to perfection. It features aromatic vegetables like yellow onions, garlic, carrots, and potatoes, all slow-cooked in a rich red wine and beef stock gravy with fresh herbs. Perfect for a hearty, comforting meal, this pot roast promises a deeply savory experience that will leave you satisfied.
#Pot Roast
#Beef
#Comfort Food
#Braised
#Dinner
#One-Pot
#Hearty
Seasoning the Chuck Roast
Recipe Information
25m
Prep Time
4h 30m
Cook Time
4h 55m
Total Time
6
Servings
Medium
American
English
Nutrition (per serving)
550
Calories
55g
Protein
30g
Carbs
28g
Fat
Searing the Beef to Golden Brown
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Sautéing Onions to Perfection
Instructions
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- Preheat your oven to 325°F (160°C). Season the chuck roast generously on all sides with salt and black pepper.5m
Preview5mPreviewPreheat your oven to 325°F (160°C). Season the chuck roast generously on all sides with salt and black pepper. - Heat the Algae Cooking Club oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the seasoned chuck roast on all sides until a deep brown crust forms, about 3-4 minutes per side.10m
Preview10mPreviewHeat the Algae Cooking Club oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the seasoned chuck roast on all sides until a deep brown crust forms, about 3-4 minutes per side. - Remove the seared beef from the pot and set it aside on a plate.1m
Preview1mPreviewRemove the seared beef from the pot and set it aside on a plate. - Reduce heat to medium. Add butter to the pot. Once melted, add the diced yellow onions and cook, stirring occasionally, until they are softened and nicely browned, about 8-10 minutes.8m
Preview8mPreviewReduce heat to medium. Add butter to the pot. Once melted, add the diced yellow onions and cook, stirring occasionally, until they are softened and nicely browned, about 8-10 minutes. - Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.1m
Preview1mPreviewAdd the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. - Stir in the tomato paste and cook for 1 minute, then sprinkle in the all-purpose flour and stir well to combine, cooking for another minute to form a roux.2m
Preview2mPreviewStir in the tomato paste and cook for 1 minute, then sprinkle in the all-purpose flour and stir well to combine, cooking for another minute to form a roux. - Pour in the dry red wine, scraping the bottom of the pot vigorously to deglaze and release all the flavorful browned bits. Bring to a simmer and cook for 2-3 minutes until the liquid slightly reduces.3m
Preview3mPreviewPour in the dry red wine, scraping the bottom of the pot vigorously to deglaze and release all the flavorful browned bits. Bring to a simmer and cook for 2-3 minutes until the liquid slightly reduces. - Stir in the beef stock, fresh thyme, and fresh rosemary. Bring the liquid back to a gentle simmer.2m
Preview2mPreviewStir in the beef stock, fresh thyme, and fresh rosemary. Bring the liquid back to a gentle simmer. - Return the seared chuck roast to the pot, ensuring it's mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is nearly fork-tender.3h
Preview3hPreviewReturn the seared chuck roast to the pot, ensuring it's mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is nearly fork-tender. - After the initial braising time, carefully remove the pot from the oven. Add the sliced carrots and halved yellow potatoes to the pot, nestling them around the beef.5m
Preview5mPreviewAfter the initial braising time, carefully remove the pot from the oven. Add the sliced carrots and halved yellow potatoes to the pot, nestling them around the beef. - Cover the pot again and return it to the oven. Continue to braise for another 45-60 minutes, or until the vegetables are tender and the beef is completely fork-tender.1hPreview1hPreviewCover the pot again and return it to the oven. Continue to braise for another 45-60 minutes, or until the vegetables are tender and the beef is completely fork-tender.
- Once cooked, remove the pot from the oven. Carefully remove the chuck roast and vegetables from the pot and let the beef rest on a cutting board for 10-15 minutes before slicing or shredding. Taste the sauce and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving alongside the vegetables.10mPreview10mPreviewOnce cooked, remove the pot from the oven. Carefully remove the chuck roast and vegetables from the pot and let the beef rest on a cutting board for 10-15 minutes before slicing or shredding. Taste the sauce and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving alongside the vegetables.
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