Description

This classic pot roast recipe delivers a perfectly tender, slow-cooked beef chuck roast with rich flavors from searing, aromatic herbs, and a savory broth. Accompanied by hearty baby potatoes and carrots, this comforting meal is ideal for a cozy dinner that fills your kitchen with an inviting aroma. Finished with optional parmesan and parsley garnish, it's a timeless main course perfect for family gatherings.

Ingredients

Scale

Main Ingredients

2-3 lbs chuck roast
Kosher salt and ground black pepper (for seasoning)
2 Tablespoons avocado or olive oil
3 Tablespoons butter (divided, salted or unsalted)
1 large yellow onion (cut into thick wedges)
1 ½ Tablespoons minced garlic
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
1 teaspoon table salt
½ teaspoon ground black pepper
¼ cup red wine vinegar
2 cups beef broth
2 dried bay leaves
1 ½ lbs baby potatoes (cut into 1 ½-inch pieces)
1 lb carrots (cut into 2-inch sticks or 1 lb baby carrots)
Parmesan cheese and parsley for garnish (optional)

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Instructions

Preheat Oven and Prepare Dutch Oven: Preheat your oven to 325 degrees Fahrenheit and place a rack in the center to ensure your covered Dutch oven will fit comfortably inside.
Season the Meat: Pat the chuck roast dry with paper towels to remove moisture, then generously season all sides with kosher salt and ground black pepper for maximum flavor.
Sear the Roast: Heat the avocado or olive oil in the Dutch oven over medium-high heat. Once shimmering, add the roast and sear on all sides for about 2 to 3 minutes per side, letting it sit undisturbed to develop a deep, rich brown crust. Avoid moving it prematurely to maintain the sear.
Sauté Onions: Remove the seared roast to a plate. Reduce heat to medium and add 2 tablespoons of butter to the Dutch oven. Once melted, add the thick onion wedges and cook until softened and translucent.
Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add dried basil, thyme, paprika, table salt, and ground black pepper, stirring briefly to combine the flavors.
Deglaze with Vinegar: Pour in the red wine vinegar and use a wooden spoon to scrape up any browned bits stuck on the bottom of the pan. Cook until the vinegar is reduced and the pungent smell mellows.
Add Broth and Vegetables: Stir in the beef broth, then add the chopped baby potatoes and carrot sticks. Submerge the vegetables partially in the liquid. Nestle the dried bay leaves into the broth.
Return Roast and Add Butter: Place the chuck roast back over the vegetables, adding any juices that collected on the plate. Place the remaining 1 tablespoon of butter on top of the roast to melt as it cooks.
Oven Cook: Cover the Dutch oven with its lid and transfer it to the oven’s center rack. Cook for 2 ½ to 3 hours until the roast is tender enough to pull apart easily with a fork. If not tender, continue cooking, checking every 20-30 minutes.
Shred and Serve: Remove the roast to a plate and shred, discarding any large fat pieces. Remove bay leaves from the pot and return the shredded meat to the cooking liquid. Stir gently and serve hot garnished with shredded parmesan cheese and chopped parsley if desired.

Notes

For extra flavor, let the roast marinate overnight with seasonings before cooking.
You can substitute baby carrots with peeled large carrots cut into 2-inch sticks.
If preferred, the recipe can be adapted for a slow cooker or Instant Pot method.
Cut potatoes into uniform pieces to ensure even cooking alongside the roast.
Let the roast rest for 10 minutes after cooking before shredding to retain juices.

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