Hearty Beef Pot Roast
Hearty Beef Pot Roast is so tender and juicy the beef melts in your mouth. A simple one-pot meal with layers of flavor in a heavenly rich gravy that is loaded with veggies. It is truly the ultimate comfort food. This simple recipe is ready to go in the oven in just 20 minutes and it is sure to be on your table all year long. Almost like Mom used to make, but better {{sorry Mom}}.
A couple of years ago we developed our most popular recipe ever, Hearty Beef Soup. It has been a huge family and fan favorite.
Believe it or not, I have never shared a pot roast recipe with you. It is one of my all time favorite comfort foods that my mom used to make.
I took what I remember from mom's classic version and added my own special twist.
My twist? Wine! Special? Why yes! I love red wine in my pot roast. It gives the roast and the gravy a mouthwatering rich flavor.
The entire roast is spectacular from start to finish. This pot roast is so tender that it literally melts in your mouth.
It begins by searing the beef and creating a fabulous crust on it which adds an amazing caramel flavor and nuttiness to the roast.
Searing the meat first not only seals in the juices, it adds a depth of flavor that you can not create any other way, so even if you choose to toss this is a slow cooker don't skip the searing step.
It is worth the time. Trust me.
The gravy is built with beef stock and red wine used to deglaze the pan and scrape up all those delicious browned bits from the roast and the veggies.
Adding fresh herbs really kick the flavor up a notch. Then the roast is added back to the pan and heads to the oven to cook at a low temperature for a long time until it all melds together to create the most amazing pot roast you will ever eat!
With only 20 minutes of active time, I am sure this easy one-pot recipe will be on your menu again and again.
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Helpful Tips to make Hearty Beef Pot Roast:
- This roast is excellent with merlot and also Cabernet Sauvignon.
- You can add medium red potatoes, cut into 1/2's into the pot for the last hour.
What you will need to make Hearty Beef Pot Roast:
- Dutch oven - I love this set and use it all the time. It is perfect for roasts and I especially love it for my one-pot meals.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite one-pot recipes:
One-Pot Mexican Pasta and Sausage
Yield: 8
Hearty Beef Pot Roast
Hearty Beef Pot Roast is so tender and juicy the beef melts in your mouth. A simple one-pot meal with a layers of flavor in a heavenly rich gravy that is loaded with veggies. It is truly the ultimate comfort food. This simple recipe is ready to go in the oven in just 20 minutes and it is sure to be on your table all year long.
prep time: 20 minscook time: 3 hourtotal time: 3 hours and 20 mins
Ingredients:
- 3 pounds boneless beef chuck roast
- 4 tablespoons all-purpose flour, divided
- 3 teaspoons kosher salt, divided
- 1 teaspoon course ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups halved baby carrots
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- 2 cups low-sodium beef stock
- 1 cup good Merlot
- 4 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme, divided
Instructions
- Preheat oven to 300°F.
- Combine 2 tablespoons flour, 2 teaspoons salt and all of the pepper in a gallon zip top bag. Seal and shake to combine. Add roast, press out most of the air and seal bag. Shake bag until beef is well coated. Use your fingers to press the flour onto the beef (if needed).
- Warm olive oil in a large dutch oven (or oven-safe heavy bottom pot), over medium-high heat. Once you can feel warmth when holding your hand over the pot, add butter. Once butter is mostly melted, use tongs to remove roast from bag. Carefully add roast to dutch oven. Brown on both sides, about 3-4 minutes per side.
- Meanwhile: slice onions, chop carrots and mince garlic.
- Once roast is nicely seared with a good crust, remove it from the dutch oven and place it your upside down pot lid.
- Add carrots, onion, garlic and 1 teaspoon salt to pot. Cook, stirring occasionally, until the onions become translucent. Add wine. Deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock and stir to combine. Add 2 sprigs rosemary and 2 sprigs thyme. Return roast to the pot, ladle some of the cooking liquid over the top of the roast. Top with remaining rosemary and thyme. Cover and bring to a boil. Once boiling, place covered dutch-oven into the oven.
- Bake for 3 hours. Remove dutch-oven from the oven. Take the roast out of the pan and place on a plate. Use a slotted spoon to remove vegetables to platter. Tent with foil while you prepare the gravy.
- Remove rosemary and thyme sprigs from the pot. Place dutch oven over medium heat.
- Combine 2 tablespoons flour with 1/4 cup water in a mason jar. Seal and shake until there are no more lumps. While stirring the liquid, pour flour mixture (called a slurry) into the pot. Stir to combine. Bring to a boil and cook until thickened. Taste for seasoning, add salt and pepper as necessary. Remove from heat.
- Use 2 forks to pull the meat apart. Serve with gravy.
- Enjoy!
DONNA'S NOTES
- This roast is excellent with merlot and also Cabernet Sauvignon.
- You can add medium red potatoes, cut into 1/2's into the pot for the last hour.
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