Cozy Fall Pot Roast
Cozy Fall Pot Roast
Ingredients
For the Seasoning Blend
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown sugar
For the Pot Roast
- 3 pounds chuck roast
- 2 tablespoons oil, for searing
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 2 bay leaves
- 1 small bunch fresh thyme
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 pound baby potatoes
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Pat the 3 pounds of chuck roast dry thoroughly with paper towels. This helps achieve a better sear.
⏱️ 2 min
- 2
In a small bowl, combine all seasoning ingredients: 2 teaspoons salt, 2 teaspoons smoked paprika, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper, and 1 teaspoon brown sugar. Mix well.
⏱️ 2 min
- 3
Generously season the chuck roast on all sides with the prepared seasoning blend, pressing it gently to adhere.
⏱️ 3 min
- 4
Heat 2 tablespoons of oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
⏱️ 2 min
- 5
Carefully place the seasoned chuck roast into the hot pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the seared roast from the pot and set it aside.
⏱️ 15 min
- 6
Add the diced yellow onion and minced garlic to the pot. Cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
⏱️ 3 min
- 7
Stir in the 2 tablespoons of tomato paste and cook for another 2 to 3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 8
Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
⏱️ 5 min
- 9
Return the seared chuck roast to the pot.
⏱️ 1 min
- 10
Add 1 1/2 cups of beef broth, 2 bay leaves, and the small bunch of fresh thyme to the pot. Ensure the liquid comes about halfway up the roast.
⏱️ 2 min
- 11
Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F. Cook for approximately 2 hours.
⏱️ 120 min•🌡️ 300
- 12
After 2 hours, carefully remove the pot from the oven.
⏱️ 1 min
- 13
Add the chopped carrots, chopped celery, and baby potatoes to the pot, nestling them around the roast.
⏱️ 3 min
- 14
Cover the pot again and return it to the oven for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
⏱️ 60 min•🌡️ 300
- 15
Once cooked, remove the pot from the oven.
⏱️ 1 min
- 16
Carefully remove the baby potatoes from the pot and transfer them to a separate bowl. You can leave them whole or mash them for serving.
⏱️ 2 min
- 17
Transfer the cooked chuck roast to a plate.
⏱️ 1 min
- 18
Remove and discard the bay leaves and thyme sprigs from the pot.
⏱️ 1 min
- 19
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until a smooth slurry forms.
⏱️ 1 min
- 20
Place the pot with the sauce and vegetables over medium heat on the stovetop. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 3 min
- 21
Return the cooked chuck roast to the pot with the thickened sauce and vegetables.
⏱️ 1 min
- 22
Using two forks, shred the chuck roast directly in the pot, mixing it thoroughly with the rich sauce and tender vegetables.
⏱️ 3 min
- 23
To serve, plate the mashed or whole potatoes and top generously with the shredded pot roast mixture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Fall Pot Roast
For the Seasoning Blend
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown sugar
For the Pot Roast
- 3 pounds chuck roast
- 2 tablespoons oil, for searing
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 2 bay leaves
- 1 small bunch fresh thyme
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 pound baby potatoes
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Pat the 3 pounds of chuck roast dry thoroughly with paper towels. This helps achieve a better sear.
⏱️ 2 min - 2
In a small bowl, combine all seasoning ingredients: 2 teaspoons salt, 2 teaspoons smoked paprika, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper, and 1 teaspoon brown sugar. Mix well.
⏱️ 2 min - 3
Generously season the chuck roast on all sides with the prepared seasoning blend, pressing it gently to adhere.
⏱️ 3 min - 4
Heat 2 tablespoons of oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
⏱️ 2 min - 5
Carefully place the seasoned chuck roast into the hot pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the seared roast from the pot and set it aside.
⏱️ 15 min - 6
Add the diced yellow onion and minced garlic to the pot. Cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
⏱️ 3 min - 7
Stir in the 2 tablespoons of tomato paste and cook for another 2 to 3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 8
Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
⏱️ 5 min - 9
Return the seared chuck roast to the pot.
⏱️ 1 min - 10
Add 1 1/2 cups of beef broth, 2 bay leaves, and the small bunch of fresh thyme to the pot. Ensure the liquid comes about halfway up the roast.
⏱️ 2 min - 11
Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F. Cook for approximately 2 hours.
⏱️ 120 min•🌡️ 300 - 12
After 2 hours, carefully remove the pot from the oven.
⏱️ 1 min - 13
Add the chopped carrots, chopped celery, and baby potatoes to the pot, nestling them around the roast.
⏱️ 3 min - 14
Cover the pot again and return it to the oven for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
⏱️ 60 min•🌡️ 300 - 15
Once cooked, remove the pot from the oven.
⏱️ 1 min - 16
Carefully remove the baby potatoes from the pot and transfer them to a separate bowl. You can leave them whole or mash them for serving.
⏱️ 2 min - 17
Transfer the cooked chuck roast to a plate.
⏱️ 1 min - 18
Remove and discard the bay leaves and thyme sprigs from the pot.
⏱️ 1 min - 19
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until a smooth slurry forms.
⏱️ 1 min - 20
Place the pot with the sauce and vegetables over medium heat on the stovetop. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 3 min - 21
Return the cooked chuck roast to the pot with the thickened sauce and vegetables.
⏱️ 1 min - 22
Using two forks, shred the chuck roast directly in the pot, mixing it thoroughly with the rich sauce and tender vegetables.
⏱️ 3 min - 23
To serve, plate the mashed or whole potatoes and top generously with the shredded pot roast mixture.
⏱️ 1 min