Description
Tender and flavorful pot roast braised in red wine and beef broth with aromatic vegetables and potatoes. A comforting classic perfect for a hearty meal.
Ingredients
Scale
- 3–4 pound chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 ½ pounds Yukon Gold potatoes, quartered
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch (optional, for thickening gravy)
- 2 tablespoons cold water (optional, for thickening gravy)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Roast and Vegetables: Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Chop the onion, carrots, and celery into roughly equal-sized pieces. Mince the garlic.
- Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for about 3-4 minutes per side, until deeply browned. Remove from the pot and set aside.
- Build the Flavor Base: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add Liquids and Seasonings: Stir in the diced tomatoes, beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Braise the Roast: Return the seared chuck roast to the pot, nestling it down into the liquid. The liquid should come about halfway up the sides of the roast. If it doesn’t, add a little more beef broth. Bring the liquid back to a simmer, then cover the pot tightly with a lid. Reduce the heat to low and let the pot roast braise for 3-4 hours, or until the roast is fork-tender.
- Add the Potatoes: About 45 minutes to 1 hour before the roast is done, add the quartered Yukon Gold potatoes to the pot. Make sure they are submerged in the liquid. Continue to braise until the potatoes are tender and cooked through.
- Make the Gravy (Optional): Once the roast and potatoes are cooked, remove them from the pot and set them aside on a platter. Cover them loosely with foil to keep them warm. If you want to thicken the gravy, whisk together the cornstarch and cold water in a small bowl until smooth. Bring the liquid in the pot to a simmer over medium heat. Slowly drizzle in the cornstarch slurry, whisking constantly, until the gravy thickens to your desired consistency. Taste the gravy and adjust the seasoning as needed with salt and pepper.
- Serve: Shred the chuck roast with two forks. Serve the shredded pot roast and potatoes with the gravy spooned over the top. Garnish with fresh chopped parsley.
Notes
- Vegetable Variations: Feel free to add other vegetables to the pot roast, such as parsnips, turnips, or sweet potatoes. Just add them along with the potatoes in the last hour of cooking.
- Wine Substitutions: If you don’t have red wine on hand, you can substitute it with more beef broth or even a dark beer.
- Slow Cooker Option: This recipe can also be made in a slow cooker. Sear the roast as directed, then transfer it to the slow cooker along with the vegetables, broth, wine, and seasonings. Cook on low for 8-10 hours, or on high for 4-5 hours. Add the potatoes in the last 2 hours of cooking.
- Instant Pot Option: For a faster version, use an Instant Pot. Sear the roast as directed, then add the vegetables, broth, wine, and seasonings to the Instant Pot. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes. Add the potatoes and cook for another 5 minutes on high pressure, followed by a quick pressure release.
- Adding Mushrooms: For a richer flavor, add 8 ounces of sliced cremini or button mushrooms to the pot along with the onions, carrots, and celery.
- Herb Variations: Experiment with different herbs, such as bay leaves, oregano, or marjoram.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Serving Suggestions: Serve pot roast with mashed potatoes, egg noodles, or crusty bread for soaking up the delicious gravy.
- Storage: Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
- Reheating: Reheat pot roast in a saucepan over medium heat, or in the microwave. Add a little beef broth if needed to keep it moist.
- Roast is tough: If your roast is tough, it probably needs to cook longer. Continue to braise it until it’s fork-tender.
- Gravy is too thin: If your gravy is too thin, whisk together more cornstarch and cold water and add it to the pot.
- Gravy is too thick: If your gravy is too thick, add a little beef broth to thin it out.
- Roast is dry: Make sure there is enough liquid in the pot to keep the roast moist. Add more beef broth if needed.
- Prep Time: 20 minutes
- Cook Time: 180 minutes