Pot Roast
Cozy up this fall and winter with our mouthwatering pot roast, a culinary hug in a dish! Featuring tender beef slow-cooked to perfection with rich beef broth, aromatic garlic, and hearty vegetables, this recipe will fill your home with irresistible aromas. Get ready to savor every bite of this comforting classic!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 1/2 lbs baby potatoes, washed (680 g)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 cloves of garlic, minced
- 2 whole cloves of garlic
- 1 yellow onion, diced
- 2 tsp pepper (10 ml)
🥩Meat & Seafood(2)
- 2 cups beef broth (480 ml)
- 2 1/2 or 3 lb chuck roast (1.13 kg)
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 1/3 cup milk (79.2 ml)
- 1/4 cup grated Parmesan (60 ml)
- 1/4 cups whipped cream cheese (60 ml)
🫙Pantry Staples(4)
- 2 tsp brown sugar (10 ml)
- 1 tbsp cornstarch mixed with 1 tbsp cold water (15 ml)
- 1 tbsp olive oil (15 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(8)
- 1/2 tsp cayenne (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp oregano (5 ml)
- 2 tsp paprika (10 ml)
- 2 tsp salt (10 ml)
- Salt and pepper to taste
- Fresh thyme
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(2)
- 2 bay leaves
- 1 cup dry red wine (240 ml)
👨🍳 Instructions
- 1
Add 1 tablespoon of olive oil and sear the roast on all sides, remove, and add diced onion and minced garlic. Cook for a few minutes before adding tomato paste and cooking for five minutes.
- 2
Add 1 cup of dry red wine and stir until incorporated. Once it simmers, add the roast back in along with 2 cups of beef broth, 2 bay leaves, and fresh thyme. Cover and bake at 300°F for 2 hours.
- 3
After 2 hours, remove the bay leaves and thyme, then add chopped carrots, chopped celery, washed baby potatoes, and whole cloves of garlic. Cover and bake at 300°F for 1 more hour.
- 4
After the hour, remove the potatoes and garlic, combine with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste.
- 5
Shred the meat and add a cornstarch slurry to thicken the sauce.
💡 Pro Tips
- ✓Sear the roast until it develops a deep mahogany crust, roughly 3-4 minutes per side over medium-high heat, because the Maillard reaction between meat proteins and reducing sugars creates hundreds of flavor compounds that simple braising can't replicate.technique3-4 minutes per side
- ✓Cook the tomato paste for the full 5 minutes before deglazing since this caramelizes its sugars and breaks down raw acidity, converting harsh tomato notes into deeper umami compounds that won't taste tinny in the final braise.technique5 minutes
- ✓Braise at exactly 300°F rather than higher heat because collagen in chuck roast converts to gelatin most efficiently between 160-180°F internally over a slow, sustained period; higher oven temps overshoot this and toughen the muscle fibers before collagen fully breaks down.timing300°F for 3 hours total
- ✓Add the carrots, celery, and potatoes only in the last hour of cooking instead of at the start, since their pectin structure would collapse into mush if exposed to 300°F liquid for the full 2+ hours the meat needs.timingfinal 1 hour of 3
- ✓Mix your cornstarch slurry at a 1:2 ratio with cold water before adding to the hot braising liquid, since cornstarch granules need gradual, even hydration to gelatinize smoothly—adding dry starch directly causes clumping as outer granules swell instantly and block water from reaching the center.ingredient1:2 cornstarch to water ratio
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Pot Roast
Cozy up this fall and winter with our mouthwatering pot roast, a culinary hug in a dish! Featuring tender beef slow-cooked to perfection with rich beef broth, aromatic garlic, and hearty vegetables, this recipe will fill your home with irresistible aromas. Get ready to savor every bite of this comforting classic!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 1/2 lbs baby potatoes, washed (680 g)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 cloves of garlic, minced
- 2 whole cloves of garlic
- 1 yellow onion, diced
- 2 tsp pepper (10 ml)
🥩Meat & Seafood(2)
- 2 cups beef broth (480 ml)
- 2 1/2 or 3 lb chuck roast (1.13 kg)
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 1/3 cup milk (79.2 ml)
- 1/4 cup grated Parmesan (60 ml)
- 1/4 cups whipped cream cheese (60 ml)
🫙Pantry Staples(4)
- 2 tsp brown sugar (10 ml)
- 1 tbsp cornstarch mixed with 1 tbsp cold water (15 ml)
- 1 tbsp olive oil (15 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(8)
- 1/2 tsp cayenne (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp oregano (5 ml)
- 2 tsp paprika (10 ml)
- 2 tsp salt (10 ml)
- Salt and pepper to taste
- Fresh thyme
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(2)
- 2 bay leaves
- 1 cup dry red wine (240 ml)
👨🍳 Instructions
- 1
Add 1 tablespoon of olive oil and sear the roast on all sides, remove, and add diced onion and minced garlic. Cook for a few minutes before adding tomato paste and cooking for five minutes.
- 2
Add 1 cup of dry red wine and stir until incorporated. Once it simmers, add the roast back in along with 2 cups of beef broth, 2 bay leaves, and fresh thyme. Cover and bake at 300°F for 2 hours.
- 3
After 2 hours, remove the bay leaves and thyme, then add chopped carrots, chopped celery, washed baby potatoes, and whole cloves of garlic. Cover and bake at 300°F for 1 more hour.
- 4
After the hour, remove the potatoes and garlic, combine with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste.
- 5
Shred the meat and add a cornstarch slurry to thicken the sauce.
💡 Pro Tips
- ✓Sear the roast until it develops a deep mahogany crust, roughly 3-4 minutes per side over medium-high heat, because the Maillard reaction between meat proteins and reducing sugars creates hundreds of flavor compounds that simple braising can't replicate.technique3-4 minutes per side
- ✓Cook the tomato paste for the full 5 minutes before deglazing since this caramelizes its sugars and breaks down raw acidity, converting harsh tomato notes into deeper umami compounds that won't taste tinny in the final braise.technique5 minutes
- ✓Braise at exactly 300°F rather than higher heat because collagen in chuck roast converts to gelatin most efficiently between 160-180°F internally over a slow, sustained period; higher oven temps overshoot this and toughen the muscle fibers before collagen fully breaks down.timing300°F for 3 hours total
- ✓Add the carrots, celery, and potatoes only in the last hour of cooking instead of at the start, since their pectin structure would collapse into mush if exposed to 300°F liquid for the full 2+ hours the meat needs.timingfinal 1 hour of 3
- ✓Mix your cornstarch slurry at a 1:2 ratio with cold water before adding to the hot braising liquid, since cornstarch granules need gradual, even hydration to gelatinize smoothly—adding dry starch directly causes clumping as outer granules swell instantly and block water from reaching the center.ingredient1:2 cornstarch to water ratio