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Best Pot Roast Recipe

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★★★★★

4.7 from 125 reviews

This Best Pot Roast Recipe features a tender and flavorful beef chuck roast cooked slowly with bacon, mushrooms, carrots, potatoes, and a rich red wine and beef broth gravy. Perfectly seasoned with thyme, garlic, and tomato paste, this classic comfort dish is ideal for a hearty family meal or special occasion dinner.

Ingredients

Scale

Meat and 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
  • 2 teaspoons kosher salt, plus more as needed
  • 3/4 teaspoon freshly ground black pepper, divided, plus more as needed

Vegetables

  • 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)

Seasonings and Liquids

  • 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

Optional Garnish and Serving

  • 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 pot or Dutch oven, cook the bacon pieces over medium heat until crispy and browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sear the Chuck Roast: Season the beef chuck roast generously with 2 teaspoons kosher salt and half the black pepper. Increase heat to medium-high and sear the roast in the bacon fat until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
  3. Sauté the Vegetables: Add the diced onion and mushrooms to the pot. Cook over medium heat until softened and beginning to brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  4. Add Tomato Paste and Thyme: Stir in the tomato paste and thyme (dried or fresh). Cook for 1-2 minutes to develop flavor.
  5. Create the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to eliminate the raw flour taste.
  6. Deglaze with Wine and Broth: Slowly pour in the red wine, scraping up any browned bits from the pot bottom. Add beef broth and stir to combine, bringing the mixture to a simmer.
  7. Return Meat and Bacon: Place the seared chuck roast and cooked bacon back into the pot. Add the carrots or parsnips and partially bury the roast in the liquid.
  8. Simmer the Pot Roast: Cover the pot with a tight-fitting lid and reduce heat to low. Let the roast simmer gently for about 3 to 3 1/2 hours, or until the meat is fork-tender. Check occasionally to ensure the liquid is not evaporating too quickly; add water or broth if necessary.
  9. Add Potatoes: About 1 hour before the roast is done, add the baby potatoes to the pot. Continue cooking until they are tender.
  10. Adjust Seasoning and Finish: Once the roast is done, remove the meat and vegetables with a slotted spoon to a serving platter. If desired, simmer the remaining liquid uncovered for a few minutes to thicken the sauce. Season with additional salt and pepper to taste.
  11. Serve: Garnish with chopped fresh thyme or parsley if desired. Serve with crusty bread or cooked egg noodles alongside the pot roast and vegetables.

Notes

  • For best flavor, use a dry red wine such as Cabernet Sauvignon or Merlot.
  • Be sure to brown the meat well to develop rich flavor.
  • Cook the roast low and slow to ensure tender meat.
  • You can substitute parsnips or other root vegetables for carrots.
  • Leftovers can be refrigerated for up to 3 days and reheat well.

Keywords: pot roast, beef chuck roast, comfort food, slow simmer, red wine sauce, braised beef

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