Print

Best Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 415 reviews

This Best Pot Roast Recipe features a tender, slow-cooked beef chuck roast enriched with savory bacon, mushrooms, carrots, and potatoes, braised in a flavorful red wine and beef broth sauce. Perfectly seasoned and garnished with fresh thyme or parsley, it’s a comforting one-pot meal ideal for family dinners or special occasions.

Ingredients

Scale

Meat and Seasoning

  • 4 ounces thick-cut bacon (2 1/2 to 3 slices), cut crosswise into 1-inch pieces
  • 1 (about 3-pound) boneless beef chuck roast
  • 2 teaspoons kosher salt, plus more as needed
  • 3/4 teaspoon freshly ground black pepper, divided, plus more as needed

Vegetables and Aromatics

  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 8 ounces cremini mushrooms
  • 3 cloves garlic, minced
  • 12 ounces carrots or parsnips (3 medium)
  • 1 pound baby yellow, Yukon Gold, or red potatoes (1 1/2 to 2 inches wide)

Liquids and Herbs

  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme, or 3 sprigs fresh thyme
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 (750-milliliter) bottle dry red wine
  • Chopped fresh thyme or parsley leaves, for garnish (optional)

Serving Options

  • Crusty bread
  • Cooked egg noodles

Instructions

  1. Prepare the bacon: In a large heavy-bottomed pot or Dutch oven over medium heat, cook the thick-cut bacon pieces until they are crisp and have rendered their fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Sear the roast: Pat the beef chuck roast dry with paper towels, then season it generously with 2 teaspoons kosher salt and half of the black pepper (about 3/8 teaspoon). Increase the heat to medium-high and sear the roast in the bacon fat on all sides until well browned, about 4-5 minutes per side. Remove the roast and set aside.
  3. Sauté vegetables: Reduce the heat to medium and add diced onions and whole cremini mushrooms to the pot. Cook until softened and lightly browned, about 6-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add tomato paste and thyme: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Add dried thyme or fresh sprigs and stir to combine.
  5. Create the roux: Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for about 2 minutes to eliminate the raw flour taste.
  6. Deglaze with wine and broth: Slowly pour in the dry red wine, scraping the bottom of the pot to lift any browned bits. Then add the low-sodium beef broth, stirring to combine. Bring to a simmer.
  7. Return roast and bacon: Place the seared roast back into the pot along with the cooked bacon pieces. Ensure the liquid comes about halfway up the sides of the roast. Add more beef broth or water if needed.
  8. Add root vegetables: Nestle the carrots or parsnips and baby potatoes around the roast in the pot.
  9. Braise the pot roast: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently on the stovetop for about 3 to 3 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
  10. Finish and serve: Remove the roast and vegetables carefully from the pot. If desired, skim any excess fat from the cooking liquid and reduce it over medium heat to thicken slightly for a sauce. Slice the roast against the grain, serve with vegetables, garnish with fresh thyme or parsley, and accompany with crusty bread or cooked egg noodles.

Notes

  • Ensure your pot or Dutch oven has a tight-fitting lid to maintain moisture during braising.
  • Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
  • Adjust seasoning at the end, adding salt and pepper to taste.
  • Leftovers keep well refrigerated for up to 3 days and taste great when reheated.
  • For a thicker sauce, remove the roast and veggies, and simmer the braising liquid until it reduces to your desired consistency.
  • You can substitute baby red or gold potatoes with sweet potatoes for a sweeter flavor.

Find it online: https://amandafood.com/best-pot-roast-recipe/