Description

This Simple Pot Roast recipe is a true one-pot wonder, designed to give you that fall-apart, melt-in-your-mouth tender beef every single time. We use a One-Pot Simple Pot Roast with Root Vegetables method, meaning the carrots, potatoes, and parsnips all cook to tender perfection right in the same Dutch oven, soaking up all that rich, beefy flavor. Get ready for the ultimate, no-fuss comfort meal.

Ingredients

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For the Pot Roast:

1 (3 1/2- to 4-pound) Boneless beef chuck-eye roast, trimmed and tied
To taste Kosher salt and freshly ground pepper
3 tablespoons Vegetable oil, divided
1 Onion, chopped
1 Celery rib, chopped

For the Root Vegetables:

1 1/2 pounds Carrots, peeled and cut into 3-inch pieces
1 1/2 pounds Red potatoes, unpeeled, cut into 1 1/2-inch pieces
1 1/2 pounds Parsnips, peeled and cut into 3-inch pieces

For the Braising Liquid & Sauce:

4 Fresh garlic cloves, minced
2 teaspoons Sugar
1 teaspoon Fresh minced thyme (or 1/4 teaspoon dried)
1 cup Chicken broth (low-sodium recommended)
1 cup Beef broth (low-sodium recommended)
1 cup Water
1/3 cup Medium-bodied red wine (e.g., Pinot Noir)

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Instructions

1. Preheat Oven and Sear Beef: Adjust oven rack to the lower-middle position and preheat to 300°F (150°C). Pat the beef roast completely dry and season generously on all sides with salt and pepper.
2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until just smoking. Add the beef and brown deeply on all sides, about 7-10 minutes. Transfer the browned beef to a large plate.
3. Build the Flavor Base: Add the remaining 1 tablespoon of oil to the pot. Add the chopped onion and celery and cook over medium heat, stirring, until softened, about 5-7 minutes.
4. Stir in the minced garlic, sugar, and thyme, and cook until fragrant, about 30 seconds.
5. Deglaze and Start the Braise: Pour in the chicken broth, beef broth, and water. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Add the browned roast and any accumulated juices back into the pot. Bring the liquid to a simmer.
6. The First Oven Braise: Cover the pot with its lid, transfer it to the 300°F oven, and cook for 2 hours. (Flip the roast halfway through this cooking time).
7. Add the Root Vegetables: Carefully remove the pot from the oven. Nestle the carrots into the pot around the meat. Sprinkle the potatoes and parsnips over the top of the meat and carrots.
8. The Second Braise: Place the lid back on and return the covered pot to the oven. Cook for another 1 to 1½ hours, or until the meat and vegetables are very tender.
9. Rest Meat and Finish Sauce: Transfer the roast to a carving board and tent loosely with foil. Let it rest for at least 15 minutes. Transfer the vegetables to a large serving bowl and cover to keep warm.
10. Skim as much fat as you can from the braising liquid left in the pot. Stir in the ⅓ cup of red wine. Bring the liquid to a simmer over medium heat on the stovetop.
11. Let it simmer, uncovered, until the sauce has thickened slightly and reduced to about 2 cups (about 15 minutes). Season the sauce to taste.
12. Slice and Serve: Remove the twine from the roast. Slice the meat against the grain into ¼-inch-thick slices. Serve with the vegetables, spooning half the sauce over. Pass the remaining sauce at the table.

Notes

Searing Tip: Patting the beef completely dry with paper towels is key for getting a good sear.
Flavor Base Tip: Scrape up any of those delicious browned bits (called “fond”) from the bottom of the pot when you add the broth.
Vegetable Layering Tip: Layering the vegetables as directed is intentional. The carrots braise in the liquid, while the potatoes and parsnips will steam on top, keeping them from turning to mush.
Resting Tip: This step is crucial! Resting the meat for at least 15 minutes allows the juices to redistribute, guaranteeing a juicy, tender pot roast.
Sauce Tip: Skim the fat from the braising liquid before adding the red wine to reduce it.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course, Dinner
Method: Braising, Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 9 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 8 g
Protein: 42 g
Cholesterol: 130 mg