Classic Pot Roast
Classic Pot Roast
Ingredients
For the Pot Roast
- 3 pounds chuck roast
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cups carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, cut into 1-inch chunks
- 1 cup pearl onions, peeled
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Knorr Roasted Beef Premium Flavor Base, divided
- 1 cup dry red wine
- 2 cups water, or beef broth
For Serving and Garnish
- 4 cups mashed potatoes, warm, for serving
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels. Spread a thin layer of Dijon mustard evenly over all sides of the beef roast. Season the roast generously with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef roast into the pot. Sear on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
⏱️ 10 min
- 3
Add the diced yellow onion, chunky carrots, chunky celery, and pearl onions to the same pot. Season the vegetables with a pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
⏱️ 7 min
- 4
Stir in the minced garlic and tomato paste with the sautéed vegetables. Cook for 1 minute until fragrant. Add 1 tablespoon of Knorr Roasted Beef Premium Flavor Base, mixing it thoroughly with the vegetables and paste.
⏱️ 2 min
- 5
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly. Add the water (or beef broth) and the remaining 1 tablespoon of Knorr Roasted Beef Premium Flavor Base, stirring to combine.
⏱️ 5 min
- 6
Return the seared beef roast to the pot, nestling it into the liquid and vegetables. Ensure the liquid comes about halfway up the sides of the roast. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 3 min
- 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2 to 3 hours, or until the beef is fork-tender and easily falls apart. The exact time will depend on the size and thickness of your roast.
⏱️ 180 min•🌡️ 325
- 8
Carefully remove the pot from the oven. Transfer the cooked roast to a cutting board or large platter. Using two forks, shred the tender beef into desired pieces.
⏱️ 5 min
- 9
Place the pot with the remaining broth and vegetables back on the stovetop over medium heat. Simmer for 5-10 minutes, uncovered, to allow the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 10 min
- 10
Return the shredded beef to the pot, mixing it into the rich sauce and vegetables. Serve the flavorful pot roast and its accompanying vegetables generously over a bed of warm mashed potatoes. Garnish with fresh chopped chives before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pot Roast
Ingredients
For the Pot Roast
- 3 pounds chuck roast
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cups carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, cut into 1-inch chunks
- 1 cup pearl onions, peeled
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Knorr Roasted Beef Premium Flavor Base, divided
- 1 cup dry red wine
- 2 cups water, or beef broth
For Serving and Garnish
- 4 cups mashed potatoes, warm, for serving
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels. Spread a thin layer of Dijon mustard evenly over all sides of the beef roast. Season the roast generously with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef roast into the pot. Sear on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
⏱️ 10 min - 3
Add the diced yellow onion, chunky carrots, chunky celery, and pearl onions to the same pot. Season the vegetables with a pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste with the sautéed vegetables. Cook for 1 minute until fragrant. Add 1 tablespoon of Knorr Roasted Beef Premium Flavor Base, mixing it thoroughly with the vegetables and paste.
⏱️ 2 min - 5
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly. Add the water (or beef broth) and the remaining 1 tablespoon of Knorr Roasted Beef Premium Flavor Base, stirring to combine.
⏱️ 5 min - 6
Return the seared beef roast to the pot, nestling it into the liquid and vegetables. Ensure the liquid comes about halfway up the sides of the roast. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 3 min - 7
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2 to 3 hours, or until the beef is fork-tender and easily falls apart. The exact time will depend on the size and thickness of your roast.
⏱️ 180 min•🌡️ 325 - 8
Carefully remove the pot from the oven. Transfer the cooked roast to a cutting board or large platter. Using two forks, shred the tender beef into desired pieces.
⏱️ 5 min - 9
Place the pot with the remaining broth and vegetables back on the stovetop over medium heat. Simmer for 5-10 minutes, uncovered, to allow the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 10 min - 10
Return the shredded beef to the pot, mixing it into the rich sauce and vegetables. Serve the flavorful pot roast and its accompanying vegetables generously over a bed of warm mashed potatoes. Garnish with fresh chopped chives before serving.
⏱️ 3 min