One-Pot Chuck Roast

Name: One-Pot Chuck Roast
Ingredients: 3 pounds chuck roast; 1 tablespoon olive oil; 2 carrots, washed, peeled, and sliced on a diagonal; 2 celery stalks, washed and roughly chopped; 1 medium yellow onion, peeled and roughly chopped; 1 clove of garlic, peeled and cut in half; 2 tablespoons tomato paste; 1 cup red wine; 2 cups beef stock; 1 sprig of rosemary and 1-2 sprigs of thyme, washed, leaves removed, and chopped; 2 bay leaves; Parsley, washed and chopped for garnish; 1 pound baby potatoes, washed; Salt and pepper to taste; Optional: Green beans, washed and trimmed (see step 10)

Share this recipe:

Tender, juicy chuck roast with carrots and potatoes — comfort food at its best. This one-pot wonder is as inviting as it is delicious, with most of the cooking time completely hands-off while the rich aromas fill your kitchen!

Serving Size

6
Total Time

4 hours 20 minutes

Ingredients

3 pounds chuck roast
1 tablespoon olive oil
2 carrots, washed, peeled, and sliced on a diagonal
2 celery stalks, washed and roughly chopped
1 medium yellow onion, peeled and roughly chopped
1 clove of garlic, peeled and cut in half
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
1 sprig of rosemary and 1-2 sprigs of thyme, washed, leaves removed, and chopped
2 bay leaves
Parsley, washed and chopped for garnish
1 pound baby potatoes, washed
Salt and pepper to taste
Optional: Green beans, washed and trimmed (see step 10)

Directions

Preheat the oven to 325°F.
Generously season chuck roast on all sides with salt and pepper.
Add a drizzle of olive oil to a large oven-safe pot and sear chuck roast over medium-high heat until meat is nicely browned. Transfer browned meat to a plate.
In the same pot, add chopped carrots, celery, onions, and garlic and cook for about 3-5 minutes.
Stir in the tomato paste, making sure to coat the veggies, and cook until tomato paste has caramelized a bit.
Pour in the red wine and scrape the bottom of the pan to release all of the flavors that may have stuck to the bottom. Cook until reduced, about 3 minutes.
Place roast back into the pot along with beef stock, rosemary, thyme, and bay leaves.
Remove pot from stove, cover, and place in the oven for 3 hours.
After 3 hours, carefully remove the pot from the oven and add the baby potatoes. Cover and place back in the oven for an additional hour.
Optional: While potatoes are cooking, bring a large pot of water to a boil and drop in the green beans. Let cook for about 2 minutes. Remove green beans and toss in an ice bath to stop from overcooking. Pat dry, toss with butter, and season with salt and pepper.
Remove the pot from the oven, and using a fork, check to see if the potatoes are cooked through and the chuck roast is tender. Remove any herb leaves.
Plate and serve chuck roast with potatoes, carrots, and green beans. Garnish with parsley and enjoy!
Slow cooker option: Repeat steps 2 through 6. Place browned meat in slow cooker along with beef stock, rosemary, thyme, bay leaves, baby potatoes, and veggie wine mixture. Place lid on the slow cooker and cook for 8-10 hours on low or for 6-7 hours on high.

One-Pot Chuck Roast

Ingredients

Directions

See More Recipes