Description
This Best Pot Roast Recipe delivers a tender, flavorful, and comforting classic beef pot roast slow-cooked with bacon, fresh vegetables, and a rich red wine and beef broth sauce. Perfect for a cozy family dinner, this recipe uses a boneless beef chuck roast seared with thick-cut bacon and slowly braised with carrots, potatoes, mushrooms, and aromatic herbs to create an irresistibly hearty meal.
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
Seasonings and Flavorings
- 2 teaspoons kosher salt, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme, or 3 sprigs fresh thyme
- 3 tablespoons all-purpose flour
Vegetables
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 8 ounces cremini mushrooms
- 12 ounces carrots or parsnips (3 medium)
- 1 pound baby yellow, Yukon Gold, or red potatoes (1 1/2 to 2 inches wide)
Liquids
- 1 1/2 cups low-sodium beef broth
- 1 (750-milliliter) bottle dry red wine
Garnish and Serving Options
- Chopped fresh thyme or parsley leaves, for garnish (optional)
- Serving options: crusty bread, cooked egg noodles
Instructions
- Prepare the Bacon and Roast: Cut the thick-cut bacon into 1-inch pieces. Season the 3-pound boneless beef chuck roast evenly with 2 teaspoons kosher salt and half of the black pepper. This ensures a flavorful crust during searing.
- Brown the Bacon and Roast: In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon pieces until crisp and the fat is rendered. Remove the bacon, leaving the fat in the pot. Increase the heat to medium-high and sear the roast on all sides in the bacon fat until deeply browned. This locks in juices and builds flavor.
- Sauté Vegetables: Lower the heat to medium. Add diced onions and cremini mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking until fragrant, about 1 minute.
- Add Herbs and Flour: Stir in dried or fresh thyme sprigs. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well to coat. This will thicken the cooking liquid.
- Deglaze with Wine and Broth: Pour in the entire bottle of dry red wine and 1 1/2 cups low-sodium beef broth. Use a wooden spoon to scrape and loosen browned bits from the bottom of the pot. Bring the liquid to a simmer.
- Add Roast and Partially Cook: Return the seared roast to the pot along with any accumulated juices. Cover the pot and simmer gently on low heat for 2 hours, turning the roast occasionally to evenly cook.
- Add Vegetables and Continue Braising: After 2 hours, add peeled carrots or parsnips and baby potatoes around the roast. Cover and cook for an additional 1 to 1 1/2 hours, or until the roast is fork-tender and vegetables are cooked through.
- Finish and Serve: Remove the roast and vegetables from the pot. Skim any excess fat from the sauce left behind, then season with additional salt and pepper to taste. Optionally, garnish with freshly chopped thyme or parsley. Serve the pot roast with its sauce alongside crusty bread or over cooked egg noodles.
Notes
- For best results, use a heavy-duty Dutch oven to maintain even heat and prevent scorching.
- Allow the pot roast to rest for 10-15 minutes after cooking to let juices redistribute before slicing.
- If you prefer a thicker sauce, you can simmer the cooking liquid uncovered for 10-15 minutes to reduce and thicken.
- This recipe can be adjusted to use parsnips instead of carrots for a slightly sweeter flavor.
- Leftover pot roast is excellent for sandwiches or reheated meals.
Keywords: pot roast, beef chuck roast, comfort food, slow cooked beef, braised beef, classic dinner