Pot Roast
Cozy up with this mouthwatering pot roast that's ideal for chilly autumn and winter evenings! Infused with savory herbs and slow-cooked to perfection alongside tender carrots and hearty potatoes, this dish is a comforting classic that will warm your soul. Get ready to savor each delicious bite as the rich flavors meld together in your kitchen!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 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)
- 1 1/2 lbs baby potatoes, washed (680 g)
🥩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(3)
- 2 tsp brown sugar (10 ml)
- 1 tbsp olive oil (15 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(9)
- 2 bay leaves
- 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(2)
- 1 tsp Dijon mustard (5 ml)
- 1 cup dry red wine (240 ml)
Nutrition (per serving)
Calories
662
Protein
45g
Carbs
47g
Fat
186g
👨🍳 Instructions
- 1
Season the chuck roast on all sides with salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne, and brown sugar.
- 2
In a pot, add olive oil and sear the roast on all sides for about 3-4 minutes, then remove it.
- 3
Add diced yellow onion and minced garlic to the pot and mix quickly.
- 4
Add tomato paste and cook for 5 minutes before adding dry red wine. Stir until incorporated and simmer.
- 5
Add the roast back into the pot along with beef broth, bay leaves, and fresh thyme. Cover and bake at 300°F for 2 hours.
- 6
After 2 hours, remove bay leaves and thyme, then add chopped carrots, chopped celery, baby potatoes, and whole cloves of garlic.
- 7
Cover and bake at 300°F for another hour.
- 8
After an hour, remove potatoes and garlic, and combine them with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste.
- 9
Mash the potatoes and garlic mixture until smooth.
- 10
Shred the meat and add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to thicken the sauce.
💡 Pro Tips
- ✓Sear the chuck roast at 450°F+ for exactly 3-4 minutes per side without moving it, creating a 0.5mm Maillard crust that seals in juices and adds savory depth; moving the meat prematurely breaks the crust and causes moisture loss.technique450°F+, 3-4 minutes per side, 0.5mm crust
- ✓Toast the tomato paste alone in the pot for 5 minutes before deglazing with wine; this concentrates its umami compounds through enzymatic browning and removes acidic bite, preventing a sour-tasting braise.timing5 minutes pre-cook
- ✓Maintain 300°F for the entire 3-hour braise because low-and-slow cooking breaks down collagen in chuck roast into gelatin at 160-180°F, reaching optimal tenderness at 3 hours; exceeding 300°F accelerates moisture evaporation and toughens the meat.equipment300°F, 3 hours total
- ✓Add root vegetables (carrots, potatoes, celery) only in the final hour because they contain 80-90% water; adding them earlier results in mushy texture as they break down over extended cooking time.timingFinal hour only
- ✓Season the creamed potato-garlic mixture with 1:1 ratio of Dijon mustard to cream cheese (by volume) because the mustard's 5-6% acid content emulsifies the cream cheese, preventing graininess and creating a stable, silky sauce.ingredient1:1 mustard-to-cream cheese ratio
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Pot Roast
Cozy up with this mouthwatering pot roast that's ideal for chilly autumn and winter evenings! Infused with savory herbs and slow-cooked to perfection alongside tender carrots and hearty potatoes, this dish is a comforting classic that will warm your soul. Get ready to savor each delicious bite as the rich flavors meld together in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 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)
- 1 1/2 lbs baby potatoes, washed (680 g)
🥩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(3)
- 2 tsp brown sugar (10 ml)
- 1 tbsp olive oil (15 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(9)
- 2 bay leaves
- 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(2)
- 1 tsp Dijon mustard (5 ml)
- 1 cup dry red wine (240 ml)
Nutrition (per serving)
Calories
662
Protein
45g
Carbs
47g
Fat
186g
👨🍳 Instructions
- 1
Season the chuck roast on all sides with salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne, and brown sugar.
- 2
In a pot, add olive oil and sear the roast on all sides for about 3-4 minutes, then remove it.
- 3
Add diced yellow onion and minced garlic to the pot and mix quickly.
- 4
Add tomato paste and cook for 5 minutes before adding dry red wine. Stir until incorporated and simmer.
- 5
Add the roast back into the pot along with beef broth, bay leaves, and fresh thyme. Cover and bake at 300°F for 2 hours.
- 6
After 2 hours, remove bay leaves and thyme, then add chopped carrots, chopped celery, baby potatoes, and whole cloves of garlic.
- 7
Cover and bake at 300°F for another hour.
- 8
After an hour, remove potatoes and garlic, and combine them with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste.
- 9
Mash the potatoes and garlic mixture until smooth.
- 10
Shred the meat and add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to thicken the sauce.
💡 Pro Tips
- ✓Sear the chuck roast at 450°F+ for exactly 3-4 minutes per side without moving it, creating a 0.5mm Maillard crust that seals in juices and adds savory depth; moving the meat prematurely breaks the crust and causes moisture loss.technique450°F+, 3-4 minutes per side, 0.5mm crust
- ✓Toast the tomato paste alone in the pot for 5 minutes before deglazing with wine; this concentrates its umami compounds through enzymatic browning and removes acidic bite, preventing a sour-tasting braise.timing5 minutes pre-cook
- ✓Maintain 300°F for the entire 3-hour braise because low-and-slow cooking breaks down collagen in chuck roast into gelatin at 160-180°F, reaching optimal tenderness at 3 hours; exceeding 300°F accelerates moisture evaporation and toughens the meat.equipment300°F, 3 hours total
- ✓Add root vegetables (carrots, potatoes, celery) only in the final hour because they contain 80-90% water; adding them earlier results in mushy texture as they break down over extended cooking time.timingFinal hour only
- ✓Season the creamed potato-garlic mixture with 1:1 ratio of Dijon mustard to cream cheese (by volume) because the mustard's 5-6% acid content emulsifies the cream cheese, preventing graininess and creating a stable, silky sauce.ingredient1:1 mustard-to-cream cheese ratio