Description
This Best Pot Roast Recipe features a tender, juicy beef chuck roast slow-cooked with bacon, mushrooms, garlic, carrots, potatoes, and rich red wine broth for a deeply flavorful and comforting meal perfect for family dinners.
Ingredients
Scale
Meat & Bacon
- 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
Seasonings & Aromatics
- 2 teaspoons kosher salt, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme, or 3 sprigs fresh thyme
Vegetables
- 8 ounces cremini mushrooms
- 12 ounces carrots or parsnips (3 medium)
- 1 pound baby yellow, Yukon Gold, or red potatoes (1 1/2 to 2 inches wide)
Liquids & Flour
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 (750-milliliter) bottle dry red wine
Garnish & Serving
- Chopped fresh thyme or parsley leaves, for garnish (optional)
- Serving options: crusty bread, cooked egg noodles
Instructions
- Prepare the bacon and beef roast. Cut the thick-cut bacon into 1-inch pieces. Pat the 3-pound boneless beef chuck roast dry with paper towels. Season the roast generously with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper on all sides.
- Brown the bacon and sear the roast. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon pieces until crisp. Remove and drain on paper towels, leaving the rendered fat in the pot. Increase heat to medium-high and sear the roast on all sides until browned, about 4-5 minutes per side. Remove roast and set aside.
- Sauté the vegetables and aromatics. Add diced onion and whole cremini mushrooms to the pot with bacon fat. Cook until softened and browned, about 5-7 minutes. Stir in minced garlic, tomato paste, and thyme, cooking for another 1-2 minutes to develop flavors.
- Create the base for the braising liquid. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir to coat, cooking for 1-2 minutes to remove raw flour taste. Gradually pour in 1 1/2 cups low-sodium beef broth while stirring constantly to prevent lumps. Add the entire 750ml bottle of dry red wine, scraping the bottom of the pot to deglaze and incorporate browned bits.
- Return the roast and add vegetables. Nestle the browned beef roast back into the pot with the liquid. Add carrots or parsnips and baby potatoes around the roast. Season with additional salt and pepper as needed.
- Braise the pot roast. Cover the pot with a tight-fitting lid and cook in a preheated oven at 300°F (150°C) for about 3 to 3 1/2 hours, or until the meat is fork-tender and vegetables are cooked through.
- Finish and serve. Remove the roast and vegetables from the pot. Skim off excess fat from the cooking liquid and adjust seasoning if needed. Serve slices of pot roast with vegetables and spoon the braising liquid over. Garnish with chopped fresh thyme or parsley if desired. Accompany with crusty bread or cooked egg noodles for a complete meal.
Notes
- Allow the roast to rest for 10-15 minutes after cooking before slicing to retain juices.
- You can substitute parsnips with carrots or vice versa according to preference.
- Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
- If you prefer, deglaze the pot and braise on the stovetop over low heat instead of in the oven.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
Keywords: pot roast, beef chuck roast, braised beef, red wine pot roast, comfort food, slow cooked beef, hearty dinner