Why You’ll Love This Recipe
- Simplified Cooking: Utilizing a single pot streamlines both preparation and cleanup, making it convenient for busy schedules.
- Deep, Rich Flavors: Slow-cooking the beef with aromatic vegetables and herbs infuses the dish with robust flavors.
- Versatile Meal: Pairs well with various side dishes like mashed potatoes, roasted vegetables, or a fresh salad.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast (3-5 pounds)
- Yellow onions, chunky diced
- Large carrots, cut into obliques
- Celery stalks, cut into chunks
- Garlic cloves, minced
- Oil (canola, vegetable, or avocado)
- Butter
- Tomato paste
- All-purpose flour
- Red wine or grape juice
- Worcestershire sauce
- Beef base (such as Better Than Bouillon)
- Beef stock
- Bay leaves
- Fresh thyme sprigs
Directions
-
Prepare the Beef:
- Generously season all sides of the chuck roast with salt and let it sit at room temperature for 20 minutes.
-
Sear the Roast:
- Preheat the oven to 275°F (135°C).
- Pat the beef dry with a towel.
- Heat a Dutch oven or large heavy-bottomed pot over high heat and add oil.
- Place the seasoned roast into the pot, pressing it down to ensure contact.
- Sear for 6-7 minutes until a brown crust forms, then flip and sear the other side for 5-6 minutes.
- Remove the roast and set it aside.
-
Sauté the Vegetables:
- Reduce the heat to medium and add butter to the same pot.
- Add diced onions, carrots, celery, minced garlic, and a pinch of salt.
- Cook for about 3 minutes until the vegetables caramelize and soften slightly.
-
Build the Gravy:
- Stir in tomato paste and cook for about 2 minutes until it darkens to a rusty color.
- Sprinkle in flour and stir continuously for 30-60 seconds.
- Pour in red wine or grape juice and Worcestershire sauce, scraping the bottom to deglaze any browned bits.
- Once slightly thickened, add beef base and beef stock, bringing the mixture to a simmer.
-
Combine and Cook:
- Return the seared roast to the pot, ensuring it touches the bottom.
- Add bay leaves and fresh thyme sprigs.
- Cover the pot, leaving the lid slightly ajar, and place it in the preheated oven.
- Cook for 4-5 hours, checking at the 2-hour mark. The internal temperature should reach 190°F (88°C), but the meat should not yet be shreddable.
- Continue cooking until the meat is tender and easily pulls apart with forks.
-
Rest and Serve:
- Let the beef rest in the cooking liquid for about 30 minutes.
- Serve portions of the roast over mashed potatoes or alongside roasted vegetables, spooning extra sauce over the top.
Servings and Timing
- Servings: This recipe yields approximately 6-8 servings.
- Preparation Time: 30 minutes
- Cooking Time: 5 hours
- Total Time: 5 hours and 30 minutes
Variations
- Vegetable Additions: Incorporate potatoes, parsnips, or turnips for added heartiness.
- Herb Substitutions: Use rosemary or oregano in place of thyme for a different flavor profile.
- Liquid Alternatives: Substitute red wine with beef broth or apple cider for a non-alcoholic version.
Storage/Reheating
- Storage: Allow the pot roast to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: For longer storage, freeze the cooled pot roast in a freezer-safe container for up to 3 months.
- Reheating: Thaw frozen pot roast in the refrigerator overnight. Reheat in a covered pot over low heat until warmed through, adding a splash of beef stock if needed to maintain moisture.
FAQs
What cut of beef is best for pot roast?
A beef chuck roast is ideal due to its marbling, which renders down during slow cooking, resulting in tender, flavorful meat.
One-Pot Pot Roast
- Total Time: 5 hours 30 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
This One-Pot Pot Roast is the ultimate comfort food, featuring tender beef, hearty vegetables, and a rich, savory gravy all made in a single pot. Slow-cooked to perfection, this easy and flavorful dish is perfect for family dinners, special occasions, or cozy nights in. Serve it over mashed potatoes or roasted vegetables for a meal that’s both satisfying and delicious!
Ingredients
For the Pot Roast:
- 3-5 pounds beef chuck roast
- 2 yellow onions, chunky diced
- 3 large carrots, cut into obliques
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons oil (canola, vegetable, or avocado)
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup red wine (or grape juice for a non-alcoholic option)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef base (such as Better Than Bouillon)
- 4 cups beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- Salt and black pepper, to taste
Instructions
1. Prepare the Beef:
- Season the chuck roast generously with salt and pepper and let it sit at room temperature for 20 minutes.
2. Sear the Roast:
- Preheat oven to 275°F (135°C).
- Pat the beef dry with a towel.
- Heat a Dutch oven or heavy-bottomed pot over high heat and add oil.
- Sear the roast for 6-7 minutes on one side until a deep brown crust forms. Flip and sear the other side for 5-6 minutes.
- Remove the beef and set it aside.
3. Sauté the Vegetables:
- Reduce heat to medium and add butter to the same pot.
- Add onions, carrots, celery, and garlic with a pinch of salt.
- Sauté for 3 minutes until vegetables caramelize slightly.
4. Build the Gravy:
- Stir in tomato paste and cook for 2 minutes until it darkens.
- Sprinkle in flour, stirring continuously for 30-60 seconds.
- Pour in red wine and Worcestershire sauce, scraping up browned bits.
- Once slightly thickened, add beef base and beef stock and bring to a simmer.
5. Slow Cook the Roast:
- Return the seared roast to the pot, making sure it touches the bottom.
- Add bay leaves and thyme sprigs.
- Cover with the lid slightly ajar and place in the preheated oven.
- Cook for 4-5 hours, checking at 2 hours. The meat should reach an internal temperature of 190°F (88°C) but not be shreddable yet.
- Continue cooking until the meat falls apart easily with a fork.
6. Rest and Serve:
- Let the roast rest in the cooking liquid for 30 minutes before serving.
- Serve over mashed potatoes, roasted vegetables, or buttered noodles, spooning extra sauce over the top.
Notes
- Vegetable Additions: Add potatoes, parsnips, or turnips for extra heartiness.
- Herb Substitutions: Swap thyme for rosemary or oregano for a different depth of flavor.
- Liquid Alternatives: Replace red wine with beef broth or apple cider for a non-alcoholic option.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
