Description

This classic pot roast recipe delivers a perfectly tender and flavorful meal with tender chuck roast, baby potatoes, and carrots cooked low and slow in a savory broth. Enhanced with fragrant herbs, garlic, and a splash of red wine vinegar, this dish is ideal for a comforting family dinner. It can be made in the oven with a Dutch oven, making the meat fall-apart tender and the vegetables beautifully infused with rich beef flavor.

Ingredients

Units Scale

Meat and Seasoning

2-3 lbs chuck roast
Kosher salt and ground black pepper (for seasoning)

Cooking Fats

2 Tablespoons avocado or olive oil
3 Tablespoons butter (divided, salted or unsalted)

Vegetables and Aromatics

1 large yellow onion (cut into thick wedges)
1 1/2 Tablespoons minced garlic
1 1/2 lbs baby potatoes (cut into 1 1/2 inch pieces)
1 lb carrots (cut into 2 inch sticks or 1 lb baby carrots)

Herbs and Spices

1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 dried bay leaves

Liquids

1/4 cup red wine vinegar
2 cups beef broth

Garnish

Parmesan cheese (optional)
Parsley (optional)

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and place a rack in the center of the oven to ensure your Dutch oven will fit comfortably.
Season and Sear Meat: Pat the chuck roast dry with paper towels and season generously on all sides with kosher salt and ground black pepper. Heat the avocado or olive oil in a Dutch oven over medium-high heat. Once shimmering, add the roast and sear each side for 2-3 minutes without moving it to develop a deep brown crust.
Sauté Onions and Garlic: Remove the seared roast to a plate. Lower the stovetop heat to medium and melt 2 tablespoons of butter in the Dutch oven. Add the onion wedges and cook until softened. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add Herbs and Spices: Stir in dried basil, thyme, paprika, table salt, and ground black pepper. Mix briefly to combine everything.
Deglaze with Red Wine Vinegar: Pour in the red wine vinegar and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Cook until the vinegar reduces and the steam loses its sharp aroma.
Add Broth and Vegetables: Stir in the beef broth. Add the baby potatoes and carrots, then tuck the bay leaves into the liquid. Place the seared chuck roast back on top of the vegetables, along with any juices from the plate. Dot the remaining 1 tablespoon of butter over the roast.
Bake Covered: Cover the Dutch oven with its lid and transfer it to the preheated oven on the center rack. Cook for 2 ½ to 3 hours. Check tenderness by piercing or tugging with a fork; if it does not shred easily, continue cooking checking every 20-30 minutes.
Finish and Serve: When tender, remove the roast to a plate and shred the meat, discarding any large fat pieces. Remove bay leaves from the pot, return shredded meat to the pot, stir to combine, and serve garnished with parmesan cheese and parsley if desired.

Notes

Use baby potatoes cut into 1 ½ inch pieces for even cooking; regular small potatoes can be substituted if preferred.
For variation, carrots can be cut into 2-inch sticks or replaced with baby carrots for convenience.
Allowing the meat to sear without moving it ensures a deep brown crust that adds flavor to the broth.
If you prefer, this recipe can also be adapted for a slow cooker or Instant Pot for convenience.
Parmesan and parsley garnishes are optional but add a nice finishing touch of flavor and color.

Nutrition

Serving Size: 1 serving
Calories: 519 kcal
Sugar: 2 g
Sodium: 703 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 119 mg