- 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
- 2 teaspoons pepper
- 2 teaspoons salt, divided
- 2 tablespoons canola oil
- 2 medium onions, cut into 1-inch pieces
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup dry red wine or reduced-sodium beef broth
- 2 cups reduced-sodium beef broth
- 1 pound small red potatoes, quartered
- 4 medium parsnips, peeled and cut into 2-inch pieces
- 6 medium carrots, cut into 2-inch pieces
- 1 tablespoon red wine vinegar
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
- Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
- Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2 to 2-1/2 hours.
- Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
- Remove string from roast. Serve with vegetables and sauce. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Ultimate Pot Roast
"Pretty good. I reduced the amount of thyme to about 1/3, but I could have added more. Used carrots and potatoes. Would have added more buillion if I had it to do over again."
"My husband and I really enjoyed this recipe. It came out more like beef stew when we made it, though. We tried to skim the excess fat and oil out like the recipe suggests, but we were not able to do so. Great recipe, and almost 5-stars!"
"Absolutely delicious. Followed recipe exactly. Wouldn't change a thing. A definite keeper."
"Great recipe! I lowered the oven temp to 275 degrees and cooked for a little longer. Came out great!"
"Made this tonight for our Sunday dinner. Followed recipe as is because it's perfect! I agree with another review, stir in that little bit of red wine vinegar at the end when making the au jus, it's good! Didn't need salt or pepper for my taste. I've made pot roast in my crock pot before but was never impressed, this is so much better!!"
"I made the roast just as the recipe said. It was awesome!! I could not let the juices cook down, they were too good to pass up, so I combined cold water and cornstarch and added to the sauce and it was wonderful over the meat and vegetables! (So I don't count that as not following the recipe)!"
"Very tasty, and I loved the texture!"
"Good recipe with few adjustments for personal taste. Reduced the pepper to 1 tsp and thought enough especially after you reduce the sauce. Used full 1 tsp dried thyme will reduce next time. Took the veggies out of the pan after about 1 3/4 hours. Continued to bake roast almost 3 hours total. Didn't add vinegar to reduced sauce since husband prefers a sweeter taste. Sure that would be good though too. Thanks Nicholas a good pot roast recipe is always welcome!"
"Use chuck eye roast. It has the best flavor.This recipe is truly rich and just amazing !"
"Simply amazing! Hands down the best pot roast I've ever made. I thought it was tasty before I added the vinegar at the end but was shocked at how just that little bit really made the flavors come alive. I'll never make another pot roast recipe again."