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Cozy Pinch Dash Pot Roast

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A classic comfort meal featuring tender beef chuck roast slow-cooked with vegetables and herbs, delivering rich, balanced, and soul-satisfying flavors.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 3 stalks celery, chopped
  • 4 medium potatoes, peeled and quartered (Yukon Gold or red potatoes)
  • 2 cups beef broth (low sodium preferred)
  • 1 cup dry red wine or additional beef broth (optional)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the beef chuck roast dry with paper towels and season all sides liberally with salt and pepper.
  3. Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the roast on all sides, about 4-5 minutes per side, until browned. Remove the roast and set aside.
  4. Reduce heat to medium, add sliced onions and minced garlic to the pot. Cook until softened and fragrant, about 3-4 minutes, scraping up browned bits.
  5. Add tomato paste and cook for 1 minute, stirring constantly.
  6. Pour in red wine or extra broth to deglaze the pot, scraping the bottom with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
  7. Return the roast to the pot, nestling it into the liquid. Add beef broth, bay leaves, thyme, rosemary, paprika, and oregano. The broth should come about halfway up the sides of the meat; add more if needed.
  8. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 to 2 ½ hours, or until the meat is fork-tender but not falling apart.
  9. Remove the pot from the oven carefully. Add carrots, celery, and potatoes around the roast. Cover and return to the oven for another 45 minutes to 1 hour, until vegetables are tender and meat easily shreds.
  10. Remove the pot roast and vegetables to a serving platter. Discard bay leaves.
  11. If desired, thicken the gravy by simmering the cooking liquid on the stove over medium heat and whisking in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water until thickened.
  12. Serve hot with the rich gravy poured over the top.

Notes

Keep a close eye on the liquid level during cooking and add more broth if it dries out. Rest the roast for 10 minutes before slicing to keep it juicy. For a gluten-free version, use gluten-free broth and omit or substitute tomato paste. Slow cooker adaptation: after searing and sautéing, transfer to slow cooker and cook on low for 7-8 hours, adding vegetables in the last 2 hours.

Nutrition

Keywords: pot roast, beef chuck roast, comfort meal, slow cooked, classic recipe, cozy dinner, Dutch oven, hearty meal

Find it online: https://ariaappetite.com/pot-roast-recipe-cozy-pinch-dash-best-homemade-classic-comfort-meal/