Hearty Simple Pot Roast Recipe You’ll Love

I don’t eat meat often, but when I do, it’s organic, grass-fed, and usually a smaller portion compared to the complex carbs on my plate. I think you’ll love this hearty and simple pot roast recipe. It’s great for leftovers and makes the house smell so good.

The pot roast originated in European countries and was considered a peasant dish because tougher meats were cooked for longer periods of time, slowly and over low heat. Essentially, they braised their meat, which created tender and flavorful dishes. When I make this, I look for lean beef chuck roast because I don’t like the marbling, and I find it still has good flavor. I originally saw a version of this recipe on YouTube, but I can’t remember which channel. I always make modifications, and you can too! Pot roast is simple, and many vegetables can be added, so go for it. You can add or delete ingredients, but I would not skip the wine (and use a good one) as you will really taste it). The wine adds a rich and unique flavor to this hearty, simple pot roast recipe. Enjoy!

Pot Roast Ingredients

• 4-5 pounds of beef chuck roast (Dry brine overnight or for a few hours in the refrigerator)
• Vegetables: I use one bag of whole-baby mixed colorful potatoes, 6 whole carrots – sliced, and 1 – 2 yellow onions, diced. Feel free to add other veggies.
• Olive oil or Avocado oil- 1 – 3 tablespoons for browning the meat.
• Red wine 1 cup (one that you would actually drink. I used a red wine from Montalcino, Italy. We recently visited there and loved the wines from this area)
• Beef broth – 1 cup
• Tomato paste – 6 ounces
• Garlic minced – 2 tablespoons
• Seasonings: Rosemary sprig, Thyme sprig, black pepper, salt and pepper, two bay leaves

How to Make Hearty Simple Pot Roast

• Preheat over to 325 F,
• Salt and pepper the meat –I use about 1/2 to 3/4 teaspoon per pound of meat for the dry brine. Place in refrigerator overnight or, at least, for a few hours.
• Bring the meat to room temperature on paper towels to dry it before browning it.
• In a Dutch oven, heat oil over medium-high heat. When the oil is hot, place the chuck roast (no need to cut it) in the pot. Brown the beef – usually several minutes on each side. It’s best to let the meat sit on each side for about 5-6 minutes without moving it around. Then, gently turn the meat over to brown the other sides after it’s brown on that side.
• Whisk together wine, garlic, beef broth, and tomato paste in a separate bowl.
• After the meat is browned, pour the wine mixture over the meat and add your other seasonings: rosemary, thyme sprigs, and bay leaves. Add onion.
• Cover and place the pot in the oven. Cook at 325 F for 90 minutes.
• Add carrots and potatoes and cook uncovered until they are tender, about 2 hours. Your meat should also be easy to pull apart with a fork.

Want another soup? Try this French Onion Soup Recipe. It is a cheese lovers’ delight.