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Pot Roast with Vegetables

Serves 6
Time 4 hr 30 min
Slowly cooked to perfection, this classic pot roast is comfort food at its very best. Perfect with crusty bread (or over buttered egg noodles) with a big green salad on the side.
Special Diets:
Ingredients
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried rosemary, crumbled
  • 2 teaspoons kosher salt, divided
  • 3 pounds boneless chuck roast
  • 6 large new potatoes, halved or cut into 1½-inch chunks
  • 2 large yellow onions, thinly sliced
  • 6 large carrots, cut into 1½-inch chunks
  • 2 cups low-sodium beef broth
  • 1 cup red wine (or beef broth)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground black pepper
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped parsley, for garnish
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Method

Preheat oven to 325°F with a rack set in the middle of the oven.

Season the roast with the pepper and 1½ teaspoons of the salt, then sprinkle the flour over the entire roast until lightly coated.

Heat the oil in a 7-quart Dutch over medium heat until shimmering. Add the roast and brown on all sides until golden brown, about 5 minutes per side. Transfer the roast to a large plate.

Add the onions and remaining ½ teaspoon salt. Cook until softened and starting to brown around the edges, about 5 minutes. Add a splash of water if the onions start to burn.

Add garlic and tomato paste and cook for 45 seconds, then deglaze the pan with the wine, scraping up any bits from the bottom of the pan.

Add the beef broth, rosemary, bay leaf, thyme sprigs and Worcestershire sauce. Return the meat (and any juices) to the pot and bring to a simmer.

Once simmering, cover the pot and place in the oven for 1 hour and 45 minutes.

Carefully remove the pan, uncover, then nestle the potatoes and carrots around the roast in the liquid.

Cover the pot and place in the oven for another 1½ to 2 hours or until the roast pulls apart easily and the vegetables are tender.

Transfer roast to a carving board and use 2 forks to shred into large pieces. Return to the pot (or transfer the roast and vegetables to a large serving platter) and garnish with chopped parsley and a couple grinds of black pepper on top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried rosemary, crumbled
  • 2 teaspoons kosher salt, divided
  • 3 pounds boneless chuck roast
  • 6 large new potatoes, halved or cut into 1½-inch chunks
  • 2 large yellow onions, thinly sliced
  • 6 large carrots, cut into 1½-inch chunks
  • 2 cups low-sodium beef broth
  • 1 cup red wine (or beef broth)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground black pepper
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped parsley, for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.