- YIELDS | 4-6 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 2-3 HRS
My mom grew up on a farm in Kentucky, and she and my grandmother often made this simple and delicious dish for Sunday dinner. Pot Roast is the original one pot meal! This recipe makes a perfect-every-time meal that will fill up the hungriest of families. The beef is tender and succulent, and the vegetables are creamy and satisfying.
- 3-5 pound chuck roast
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 2 large carrots, peeled and coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 medium parsnips, peeled and coarsely chopped
- 2 medium russet potatoes, peeled, cut in half lengthwise then into quarters
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 2-3 springs fresh thyme or 2 teaspoons dried thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- Rosemary and/or thyme sprigs for garnish
- Preheat oven to 350°F.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat oil. Add beef and cook until evenly browned, about 2-3 minutes per side. Set aside.
- Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, Worcestershire, thyme, rosemary, and bay leaves, and simmer for 2-3 minutes.
- Top with beef, cover, and pop in oven for 1-1.5 hours or until roast is almost tender.
- Add carrots, celery, parsnips, and potatoes to the pot, mix, and then cover and continue to bake for 1 more hour or until veggies are tender.
Remove the thyme sprigs, rosemary, and bay leaf from pan and toss. Serve roast with vegetables and the accumulated broth.
Garnish with thyme or rosemary sprigs, optional. Add Kosher salt and freshly ground pepper to taste.