Easy Classic One-Pot Pot Roast
This Easy Classic One-Pot Pot Roast is the definitive soul-warming meal, featuring melt-in-your-mouth beef and tender root vegetables.
Servings: 8
Calories: 471kcal
Equipment
- Dutch Oven
- Paper Towels
- 2 quarter sheet pans
- Wooden Spatula
- Large Tongs
- aluminum foil
Ingredients
- 3 lbs Chuck Roast fat trimmed
- 1 tbs Kosher Salt
- 1 tbs Freshly Ground Black Pepper
- 3 tbs Olive Oil divided
- 1 Onion chopped
- 4 Garlic Cloves minced
- 2 tbs Tomato Paste
- 8 oz Red Wine
- 32 oz Low Sodium Beef Broth
- 1 tbs Worcestershire Sauce
- 1 tbs Fresh Parsley minced
- 1 tbs Fresh Rosemary minced
- 1 tbs Fresh Thyme minced
- 1 lb Baby Gold Potatoes cut in half
- 1 lb Baby Carrots
- 2 tbs Cornstarch
- 2 tbs Cold Water
Instructions
- Preheat oven to 300°F. Trim excess fat from the roast, dry with paper towels, and place it on a clean sheet pan. Allow it to come to room temperature for about 30 minutes. Season the meat all over with Kosher salt and freshly ground black pepper.
- Heat two tablespoons of olive oil in a Dutch oven over medium-high heat. Once the oil begins to shimmer, sear the seasoned roast on all sides. This should take about 15 minutes. Remove meat and transfer it to a clean sheet pan; set it aside until ready to return it to the pot.
- Heat one more tablespoon of oil in the pot. Add chopped onions and sauté for about five minutes. Then, add minced garlic and stir it into the onions for about a minute, until the garlic becomes fragrant. Then, stir in tomato paste.
- Pour in red wine and use a wooden spatula to stir, making sure to scrape up any bits on the bottom of the pot. Bring to a simmer and reduce by about half. Next, add low-sodium beef broth and Worcestershire sauce, and bring to a simmer. Then, stir in parsley, rosemary, and thyme.
- Return the meat to the pot, along with any accumulated juices. Place the lid on the Dutch oven and transfer to a 300°F oven for three hours.
- After three hours, remove the pot from the oven. Add baby gold potatoes and carrots to the braising liquid around the meat. Place the lid back on the pot and return it to the oven for one hour, or until the vegetables are fork-tender.
- After an hour, when the vegetables are tender, use tongs to transfer them to a large bowl and cover with foil. Use tongs and a spatula to carefully remove the meat from the pot; it will likely fall apart. Transfer it to a large cutting board. Cover the meat with aluminum foil and let it rest for about 15 minutes before carving.
- Place the Dutch oven over medium heat and bring the braising liquid to a low boil. Create a slurry of two tablespoons of cornstarch and two tablespoons of cold water, and whisk it into the braising liquid. Reduce the heat and keep warm, serve with the meat and vegetables.
- Yield 8 servings
Nutrition
Calories: 471kcal | Carbohydrates: 21g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1328mg | Potassium: 1304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8001IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 5mg
