Ultimate Pot Roast
Total TimePrep: 55 min. Bake: 2 hours
- 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, 2-2-1/2 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.
Test Kitchen Tips
Nutrition Facts3 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.
Nov 20, 2019
Absolutely loved this recipe! I used 3.5 lbs of chuck roast and cooked it for about 3 hours in my dutch oven before separating the meat and vegetables to make the sauce. I prefer lots of garlic, so I added more and was really pleased with the taste overall. The roast was falling apart, and the red wine vinegar made the sauce sweet and tangy. So DELICIOUS! I definitely recommend this recipe if you want a flavor filled roast!
Oct 30, 2019
I have never been able to cook a pot roast whether it’s in the oven, crockpot, pressure cooker, nothing! Mine always turns out like leather. But this recipe is AMAZING! Followed it to a T and it turned out perfect!! I live at 6,500 feet so I cooked it for 2.5 hours and used my heavy duty cast iron Dutch oven. I also had barely any liquid left. This recipe is going in my recipe box. At 39 years old I can FINALLY cook a tender delicious pot roast. Thank you!!!
Oct 28, 2019
Great recipe. Turned out very well. Potatoes got a little overdone...but I'll take that. All other veggies were perfect. I don't know what the other people who said it wasn't done within 2 hour did or didn't do but I followed the recipe to the letter and it tuned out great. I'll admit I to thought it was a lot of liquid...but it cooks down and when you add the red wine vinegar it is amazing!!! I really wanted more liquid...for more gravy!!!
Oct 22, 2019
This is a disaster as far as time to get done. After waiting 3 hours, 2 hrs at 325 deg F 1 hr at 400 deg F it is not close to getting done. I am going to put in my Instant Pot. There is way too much liquid.
Oct 20, 2019
Baker beware...this recipe is not accurate on the cook time. I have had my roast in for 4 hours and it still is not done. Just be aware if you’re planning dinner at a certain time that it will require much more time to bake.... In the end it took 5.5 hours. It did turn yummy.
Apr 23, 2019
Have recipe, will mangle! Never made pot roast before, and when my mom or dad makes it I never eat the veggies, just the meat. But I looked up a recipe, because I felt like it, and now I'm getting inspiration for all sorts of substitutions. No carrots? That's fine, we have fennel overgrowing in the garden, that's sorta related isn't it? I've got this absurd urge to chop a couple of apples in half and toss them in. I'll do that when I add the potatoes. No thyme, so I tossed in some dried mint I found because that totally makes sense as a substitution. My parents don't drink so we do have a couple of old, some of which are possibly dead even considering wine is meant to be rotten anyways, cooking wines but not a big selection and I wound up using a quarter cup of white vinegar, a quarter cup of "specially sweetened kosher" blackberry wine, and more beef broth. Current pot contents? Meat, onions, garlic, the olive oil I cooked them in some, salt, pepper, mint, bay leaves, vinegar, wine, broth. Further future pot contents? Fennel, potatoes, apples. Fairly mangled, hopefully still going to be good but I'm honestly not counting on it. Silly me.
Mar 24, 2019
I prepared this dish two nights ago and followed the directions exactly and it was awesome. I did make one change in the reduction sauce. I added 1tbs of sour cream and 1 tsp of horseradish, again fabulous.
Jan 21, 2019
Question..... My oven is not working so my question is could i cook this in a covered cast iron deep pot on the stove top? Im thinking of doing the browning and every thing else in this same pot.
Nov 6, 2018
This is hands down the best pot roast that I have ever tasted. I followed the recipe exactly except that I subbed turnips for the parsnips. I would add more carrots the next time. They were delicious!!! Be sure to add the red wine vinegar. While the sauce was good before the vinegar, it was amazing afterwards!
Jan 29, 2018
Delicious! Excellent flavor. I did as someone else recommended and dissolved 1/4 cup cornstarch in 3/4 cold water and stirred it into the juices for about 5 min over med heat, until thickened.