Description
This Best Pot Roast Recipe offers a tender and flavorful slow-cooked beef chuck roast enhanced by smoky bacon, mushrooms, and a rich red wine and beef broth sauce. Perfectly paired with hearty vegetables like carrots, potatoes, and fresh herbs, this classic dish is ideal for comforting family dinners or special occasions.
Ingredients
Scale
Meat and Seasonings
- 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
- 1 teaspoon dried thyme, or 3 sprigs fresh thyme
Vegetables
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 12 ounces carrots or parsnips (3 medium, peeled and cut into chunks)
- 1 pound baby yellow, Yukon Gold, or red potatoes (1 1/2 to 2 inches wide, halved if large)
Liquids and Others
- 1 tablespoon tomato paste
- 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
- Prepare the bacon and roast: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the cut bacon pieces and cook until they are crisp and have rendered their fat. Remove the bacon from the pot and set aside, leaving the fat in the pot.
- Season and sear the beef: Pat the beef chuck roast dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Increase the heat to medium-high and sear the roast in the bacon fat until browned on all sides, about 4 to 5 minutes per side. Remove the roast and set aside.
- Sauté the aromatics: Reduce the heat back to medium. Add diced yellow onion and sliced cremini mushrooms to the pot. Cook until softened and browned, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another 1 minute until fragrant.
- Add tomato paste and thyme: Stir in 1 tablespoon tomato paste and cook for 1-2 minutes to deepen the flavor. Add dried thyme or fresh sprigs and cook for 30 seconds.
- Create the roux: Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
- Deglaze the pot: Slowly pour in 1 1/2 cups low-sodium beef broth and the entire bottle (750 ml) of dry red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits for extra flavor. Bring the mixture to a gentle simmer.
- Return the roast and add vegetables: Place the seared roast back into the pot. Add the carrots or parsnips and potatoes around the roast. Sprinkle remaining 1/4 teaspoon black pepper and additional salt as needed over the roast and vegetables.
- Braise the pot roast: Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 3 to 3 1/2 hours, or until the meat is fork-tender and the vegetables are cooked through. Alternatively, place the covered pot in a 325°F (165°C) oven for the same duration.
- Finish and garnish: Remove the pot from heat. Discard fresh thyme sprigs if used. Taste the sauce and adjust seasoning if needed. Sprinkle the reserved cooked bacon over the pot roast and garnish with chopped fresh thyme or parsley leaves if desired.
- Serve: Serve the pot roast hot with the braised vegetables and sauce spooned over. Accompany with crusty bread or cooked egg noodles for a complete meal.
Notes
- Use a heavy Dutch oven or oven-safe pot with a tight lid for best braising results.
- If you do not have red wine, substitute with additional beef broth and a splash of balsamic vinegar for depth.
- Adjust seasoning toward the end of cooking to avoid oversalting.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or oven.
- The pot roast can also be cooked in a slow cooker on low for 7 to 8 hours for convenience.
Keywords: pot roast, beef chuck roast, braised beef, comfort food, classic recipe, slow-cooked beef, red wine sauce