Classic Pot Roast with Root Vegetables

What Ingredients Do You Need?

• 3-4 lbs Chuck roast, boneless
• 4 large Carrots, peeled and cut into chunks
• 1.5 lbs Yukon Gold potatoes, quartered
• 2 large Yellow onion, quartered
• 3 Celery stalks, cut into 2-inch pieces
• 6 Garlic cloves, smashed
• 2 cups Beef broth
• 1 cup Dry red wine (Cabernet or Merlot)
• 2 tbsp Tomato paste
• 4 Fresh thyme sprigs
• 2 Bay leaves
• to taste Salt and black pepper
• 2 tbsp Olive oil

How Do You Make Classic Pot Roast with Root Vegetables?

1. 1

   Prepare the roast

   Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Let it come to room temperature for 30 minutes.

2. 2

   Sear the meat

   Heat olive oil in a large Dutch oven over high heat. Sear the roast for 4-5 minutes per side until deeply browned. Remove and set aside.

3. 3

   Build the base

   Reduce heat to medium. Add onions and celery, cooking for 5 minutes. Add garlic and tomato paste, stirring for 1 minute until fragrant.

4. 4

   Deglaze

   Pour in the red wine, scraping up all the browned bits from the bottom. Let it reduce by half, about 3 minutes.

5. 5

   Braise

   Return the roast to the pot. Add beef broth, thyme, and bay leaves. The liquid should come about halfway up the roast. Bring to a simmer, cover, and transfer to a 325°F oven.

6. 6

   Add vegetables

   After 2 hours, add carrots and potatoes around the roast. Cover and continue cooking for 1-1.5 hours until the meat is fork-tender.

7. 7

   Rest and serve

   Remove from oven, tent with foil, and let rest 15 minutes. Slice or pull the meat apart, serve with vegetables and the braising liquid.