Description

This classic pot roast recipe features a tender, slow-cooked chuck roast simmered with baby potatoes, carrots, and aromatic herbs, creating a hearty and flavorful meal perfect for family dinners. The meat is seared for a rich crust, then braised low and slow in a Dutch oven with red wine vinegar and beef broth, resulting in a melt-in-your-mouth texture.

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

Optional Garnish

Parmesan cheese
Parsley

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and position a rack in the center to ensure your Dutch oven fits comfortably.
Season Beef: Pat the chuck roast dry with paper towels and season generously all over with kosher salt and ground black pepper.
Sear Meat: Heat avocado or olive oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear on all sides, about 2-3 minutes per side, without moving it prematurely to develop a deep, rich brown crust. Remove the seared meat to a plate.
Sauté Onions: Reduce stovetop heat to medium and add 2 tablespoons of butter. Once melted, add the thick wedges of onion and cook until softened, stirring occasionally.
Add Garlic and Spices: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add dried basil, thyme, paprika, table salt, and ground black pepper, stirring briefly to combine.
Deglaze Pan: Pour in the red wine vinegar and scrape the bottom of the pan to loosen browned bits. Continue cooking until the vinegar has reduced and the strong smell diminishes.
Add Broth and Vegetables: Stir in the beef broth, then add the baby potatoes and carrots. Nestle the dried bay leaves into the liquid.
Combine and Add Butter: Place the chuck roast back on top of the vegetables and liquid, adding any juices that collected on the plate into the pot. Top the roast with the remaining 1 tablespoon of butter.
Bake Covered: Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2 ½ to 3 hours, checking by piercing with a fork—the meat should shred easily when done. If not tender, return to oven and check every 20-30 minutes.
Finish and Serve: Remove the roast to a plate and shred, discarding large fat pieces. Remove the bay leaves from the pot. Return the shredded meat to the pot, stir gently with the vegetables, and serve garnished with parmesan cheese and parsley if desired.

Notes

This pot roast cooks low and slow for a tender, flavorful result perfect for a classic family dinner.
Baby carrots can be substituted with peeled and cut regular carrots if preferred.
The recipe works well for slow cookers or instant pots as alternatives, though cooking times will vary.
For deeper flavor, the meat can be seasoned and seared ahead of time and refrigerated overnight before cooking.
Use salted or unsalted butter based on your sodium preference; adjust added salt accordingly.

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