Pot Roast

Buttery, fork-tender beef, simmered with sweet and savory vegetables and aromatic herbs, served family-style with the delicious broth drizzled over top.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword beef and vegetable stew, chuck roast, easy pot roast recipe, pot roast

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 604kcal

Author Robin Miller

Ingredients

3-4 pound boneless chuck roast or round or rump roast (remove the string if there is one)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion chopped
4 cloves garlic coarsely chopped
2 cups beef broth
1 cup red wine
2 sprigs fresh rosemary
1 teaspoon dried thyme
2 bay leaves
1 1/2 pounds baby potatoes gold, red, or white, halved if desired
4-6 carrots peeled and cut into 1 1/2-inch pieces
2-3 stalks celery cut into 1 1/2-inch pieces
Chopped fresh parsley for serving optional

Instructions

Preheat the oven to 300 degrees.
Season the top, bottom, and sides of the roast with salt and black pepper. Heat the oil in a large Dutch oven (or oven-proof roasting pan with a lid) over medium-high heat. Add the roast to the hot oil and sear until browned on all sides.
Arrange the chopped onion and garlic around the roast. Add the broth, wine, rosemary, thyme, and bay leaves. If you prefer not to have rosemary leaves in your final dish, wrap the sprigs in cheesecloth before adding them to the pot. And if you’re using cheesecloth, add the bay leaves too; this will make it easier to find and discard them before serving.
Bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 2 hours.
Add the potatoes, carrots, and celery to the pot (the vegetables do not need to be fully submerged).
Return the pan to the oven and bake for 1 1/2 to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender.
Discard the rosemary sprigs and bay leaves.
Using a fork, gently pull the beef apart into large pieces. Transfer the beef and vegetables to a serving platter and drizzle some of the pan juices over top. Serve with extra broth on the side. Top with parsley, if using, and serve.

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