If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make it on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this, check out our crock-pot recipes .
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
How to Make It
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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This was my first time cooking a pot roast OMG! It was the best pot roast I've ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour after the onions were sauteed then deglazed with just a little of the wine, I also added mushrooms with the carrots and potatoes and it was superb! The gravy came out perfect, not thin and not too thick. I can't wait to eat the leftovers tonight. I will definitely be making this again and again and again and would not hesitate to serve to company.
This is an old wives' tale. Searing (browning) absolutely does not seal
in the juices. It's been scientifically proven, repeatedly. Alton Brown
(as have many others) did the experiment and showing the results.
I haven't made pot roast in over 25 years. Just seemed to boring. I bought chuck & didn't want to go through the trouble of moussaka so I looked up pot roast. Soooooo glad I did. My husband is ill & finding food to peak his appetite is a challenge. Just smelling it cook got his appetite aroused. I could not believe how much he ate & enjoyed. I felt like weeping. Great recipe. My only change was adding green beans a while after the carrots. I also thickened the sauce with some corn starch but next time I will grate some potato to thicken the gravy. Bravo!!!!! This will be a staple recipe in my home & will proudly serve it to company. E mailed to my daughters who are excellent cooks.
I purchased a dutch oven on Black Friday and i'd been itching to try it out. Googled pot roast recipes and this one won my heart. I did everything as the recipe reads except i didnt use any Tyme. Used a bag of baby carrots instead of cutting up my own. It is so good & even better the next day. It seems like the flavor was much better tasted on the second day. The red wine paired with the beef broth makes a great match for the juice. My potatoes were cut small and made the juice thick but i didnt mind at all. IT was so good. I am attaching a picture. Made cornbread to pair with it.
New family favorite. I followed the recipe with a few modifications to make it easier for me. After I browned the roast, I placed it in my crockpot. Then I cooked the onions, added on top of my roast and deglazed my skillet with the red wine before adding it to the crockpot. I added a bag of the peeled small carrots and I halved or quartered unpeeled, small red potatoes. I added the bay leaf, garlic, etc. and cooked in the crockpot on high for about 45 minutes, then on low for 5 hours. It was yummy!
This was a big hit! I accidentally bought a 2 lb roast instead of 3lb, so I added more carrots and used the same amount of liquid based on other reviews I read. I was worried I wouldn't like the wine so I used 1/2c wine and beef broth for the rest. Otherwise, everything was as directed and it came out perfect! I definitely think it is important to keep the potatoes in large chunks as they are pretty soft in the end and will break apart easily. So delicious and juicy!
After many years of trying pot roasts recipes this one has come out the sure winner! I didn't add the potatoes instead added cut up mushrooms and served it over mashed garlic potatoes. It had great flavour and since there are only 2 of us we had a few delicious leftover dinners. I then did what a previous reviewer said and made beef barley soup by adding some extra peas and pearl onions. THIS IS A KEEPER
Delicious! I've always made CL's Yankee Pot Roast but decided to give this recipe a try - glad I did. Per other readers I added 1 T. each Worcestershire sauce and tomato paste with the red wine and beef broth. Next time I might make mashed potatoes and use carrots, turnips and mushrooms. Highly recommended and a big hit with the family!
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