🛒 Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast (well-marbled for tenderness)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp paprika
2 tbsp olive oil or vegetable oil
1 large onion, chopped
3 carrots, cut into chunks
3 celery stalks, cut into chunks
4 potatoes, peeled and quartered (Yukon Gold or red potatoes work best)
4 cloves garlic, minced
2 cups beef broth (low-sodium preferred)
½ cup red wine (optional — adds depth; substitute with more broth if needed)
2 tbsp tomato paste
2 bay leaves
🔥 Pro Tip: Use room-temperature meat — browns better!
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 325°F (165°C).
Pat roast dry with paper towels (helps it brown).
2️⃣ Season & Sear the Meat
Rub roast with salt, pepper, garlic powder, onion powder, thyme, and paprika.
Heat oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear roast on all sides until deeply browned (~4 mins per side).
✅ Don’t rush this — browning = big flavor!
3️⃣ Sauté Aromatics
Add onion, carrots, and celery to the pot.
Cook 5 mins until softened.
Stir in garlic and tomato paste, cook 1 min more.
4️⃣ Add Liquids & Herbs
Pour in beef broth and red wine (if using).
Scrape up any browned bits from the bottom of the pot (flavor gold!).
Stir in bay leaves.
5️⃣ Simmer Low & Slow
Place the seared roast back into the pot.
Arrange potatoes around the meat.
Bring to a gentle simmer.
6️⃣ Cover & Bake
Cover with a tight-fitting lid.
Transfer to oven and bake 3–4 hours, until meat is fork-tender and easily shreds.
⏱️ Check at 3 hours — don’t overcook!
7️⃣ Rest & Serve
Remove roast and veggies to a platter.
Discard bay leaves.
Let meat rest 10–15 mins before slicing or shredding.
Skim excess fat from gravy if desired.
Serve hot with plenty of gravy!
🍽️ Serving Ideas:
With crusty bread for dipping
Over mashed potatoes or egg noodles
A simple green salad on the side
🌈 Variations & Pro Hacks
🌱 Slow Cooker Option: After searing, transfer everything to a crock pot. Cook on Low 7–8 hrs or High 4–5 hrs
🌾 Gluten-Free? Naturally GF — just check broth label
🧊 Make-Ahead Magic: Tastes better the next day — store in fridge up to 4 days
❄️ Freeze It! Freeze in portions for up to 3 months — reheat on stove
🥬 More Veggies? Add mushrooms, parsnips, or peas (last 30 mins)
🍷 No Wine? Use all broth + 1 tbsp balsamic vinegar for acidity
🧠 Why This Works So Well
Chuck roast = tough cut that becomes tender with slow cooking
Low temp + long time = collagen breaks down into gelatin = juicy meat
One-pot method = deep flavor infusion and minimal cleanup
It’s not magic — it’s slow-cooking science. ✨
❤️ Final Thought: Sometimes, the Best Meals Are Simple & Satisfying
You don’t need rare ingredients or hours in the kitchen to make something truly special.
Just good meat, real veggies, and love.
This pot roast proves that the most beloved dinners are often the simplest — where every bite tastes like home, comfort, and care.
So next time you’re staring into the fridge wondering what to make…
Grab that Dutch oven.
Turn on the oven.
And let your kitchen fill with the scent of garlic, herbs, and joy.
Because great food doesn’t have to be hard —
It just has to taste like it came from the heart. 💛