Ultimate Pot Roast Recipe

5 14 13
Ultimate Pot Roast Recipe
Ultimate Pot Roast Recipe photo by Taste of Home
Publisher Photo

Ultimate Pot Roast Recipe

Read Reviews
5 14 13
Publisher Photo
When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 55 min. Bake: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 55 min. Bake: 2 hours

Ingredients

  • 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

Directions

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.
Originally published as Ultimate Pot Roast in Taste of Home February/March 2015, p18

Nutritional Facts

3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove string from roast. Serve with vegetables and sauce. Yield: 8 servings.
Originally published as Ultimate Pot Roast in Taste of Home February/March 2015, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forUltimate Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Amy the Midwife User ID: 2816815 253332
Reviewed Aug. 29, 2016

"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 REVIEW
Jenna092 User ID: 7825623 246045
Reviewed Mar. 26, 2016

"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!"

MY REVIEW
lizzyblmt User ID: 1680182 245873
Reviewed Mar. 23, 2016

"Absolutely delicious. Followed recipe exactly. Wouldn't change a thing. A definite keeper."

MY REVIEW
dschultz01 User ID: 1076910 245390
Reviewed Mar. 13, 2016

"Great recipe! I lowered the oven temp to 275 degrees and cooked for a little longer. Came out great!"

MY REVIEW
cindylcan User ID: 8456616 244647
Reviewed Feb. 28, 2016

"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!!"

MY REVIEW
pdjones User ID: 995012 224777
Reviewed Apr. 13, 2015

"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)!"

MY REVIEW
thornway User ID: 2811423 222442
Reviewed Mar. 9, 2015

"Very tasty, and I loved the texture!"

MY REVIEW
Briadona User ID: 5500759 222238
Reviewed Mar. 7, 2015

"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!"

MY REVIEW
gucci65 User ID: 7131119 222085
Reviewed Mar. 5, 2015

"Use chuck eye roast. It has the best flavor.This recipe is truly rich and just amazing !"

MY REVIEW
LindaS_WI User ID: 7202558 221264
Reviewed Feb. 24, 2015

"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."

Loading Image