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Traditional Beef Pot Roast with Carrots

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 42 mins
Total time 3 hrs, 42 mins

Serves 4 (serving size: about 3 ounces meat, 3/4 cup vegetables, and about 1/4 cup sauce)

Serve over mashed potatoes or egg noodles to sop up the rich gravy. A side of sautéed or steamed green beans or Brussels sprouts can round out the meal.


  • 1 (4-pound) boneless beef chuck roast, trimmed and halved
  • 2 teaspoons freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 teaspoons canola oil
  • 2 tablespoons tomato paste
  • 12 garlic cloves, peeled
  • 1 1/2 cups dry red wine
  • 2 cups unsalted beef stock (such as Swanson)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sugar
  • 1 (28.46-ounce) container chopped tomatoes (such as Pomì)
  • 2 teaspoons finely chopped fresh rosemary
  • 4 medium carrots, cut diagonally into 2-inch pieces
  • 4 fresh thyme sprigs
  • 1 large red onion, cut into 8 wedges
  • 1 bay leaf

Nutrition Information

  • calories 259
  • fat 5.2 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 26 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 68 mg
  • iron 3 mg
  • sodium 278 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 300°.

  2. Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.

  3. Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.

  4. Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.

  5. Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and Reserve 2 cups sauce for Recipes 2 and Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit