Hearty One-Pot Pot Roast
Hearty One-Pot Pot Roast
Ingredients
For the Pot Roast
- 3 pounds chuck roast
- 1 tablespoon avocado oil
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, chopped
- 2 cups carrots, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 beef bouillon cube, or 1 teaspoon beef base, mixed with 1 cup hot water
- 2 cups beef stock
- 1/2 cup red wine, such as Cabernet Sauvignon or Merlot
- 1 packet au jus gravy mix, 1 ounce
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 jalapeño, whole
- 2 tablespoons all-purpose flour, for thickening, optional
Instructions
- 1
Cut the chuck roast into 2-3 inch pieces. Pat the meat dry with paper towels. In a large bowl, toss the cut chuck roast with avocado oil, salt, garlic powder, ground black pepper, onion powder, and Italian seasoning until all pieces are evenly coated.
⏱️ 10 min
- 2
Heat cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the seasoned meat in batches, ensuring not to overcrowd the pot, for 5 minutes on each side until deeply browned. Remove the seared meat from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, bell peppers, carrots, minced garlic, and sliced mushrooms to the same pot. Sauté, stirring occasionally, until the vegetables have softened and are fragrant, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the tomato paste with the sautéed vegetables and cook for another 2 minutes until fragrant.
⏱️ 2 min
- 5
Return the seared chuck roast pieces to the pot with the vegetables. Pour in the beef bouillon (mixed with water), beef stock, and red wine. Stir in the au jus gravy mix until dissolved.
⏱️ 3 min
- 6
Add the fresh thyme sprigs, rosemary sprigs, bay leaf, and the whole jalapeño to the pot. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 7
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 2 1/2 hours, stirring occasionally, until the meat is fork-tender.
⏱️ 150 min
- 8
If a thicker gravy is desired, remove about 1/2 cup of the hot broth from the pot and whisk it vigorously with the all-purpose flour in a small bowl until smooth. Pour this mixture back into the pot, stirring constantly, and continue to simmer for 5-10 minutes until the gravy thickens to your desired consistency.
⏱️ 10 min
- 9
Remove and discard the thyme, rosemary, bay leaf, and jalapeño before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot, perhaps over mashed potatoes or egg noodles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty One-Pot Pot Roast
For the Pot Roast
- 3 pounds chuck roast
- 1 tablespoon avocado oil
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, chopped
- 2 cups carrots, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 beef bouillon cube, or 1 teaspoon beef base, mixed with 1 cup hot water
- 2 cups beef stock
- 1/2 cup red wine, such as Cabernet Sauvignon or Merlot
- 1 packet au jus gravy mix, 1 ounce
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 jalapeño, whole
- 2 tablespoons all-purpose flour, for thickening, optional
Instructions
- 1
Cut the chuck roast into 2-3 inch pieces. Pat the meat dry with paper towels. In a large bowl, toss the cut chuck roast with avocado oil, salt, garlic powder, ground black pepper, onion powder, and Italian seasoning until all pieces are evenly coated.
⏱️ 10 min - 2
Heat cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the seasoned meat in batches, ensuring not to overcrowd the pot, for 5 minutes on each side until deeply browned. Remove the seared meat from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, bell peppers, carrots, minced garlic, and sliced mushrooms to the same pot. Sauté, stirring occasionally, until the vegetables have softened and are fragrant, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the tomato paste with the sautéed vegetables and cook for another 2 minutes until fragrant.
⏱️ 2 min - 5
Return the seared chuck roast pieces to the pot with the vegetables. Pour in the beef bouillon (mixed with water), beef stock, and red wine. Stir in the au jus gravy mix until dissolved.
⏱️ 3 min - 6
Add the fresh thyme sprigs, rosemary sprigs, bay leaf, and the whole jalapeño to the pot. Bring the liquid to a gentle simmer.
⏱️ 5 min - 7
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 2 1/2 hours, stirring occasionally, until the meat is fork-tender.
⏱️ 150 min - 8
If a thicker gravy is desired, remove about 1/2 cup of the hot broth from the pot and whisk it vigorously with the all-purpose flour in a small bowl until smooth. Pour this mixture back into the pot, stirring constantly, and continue to simmer for 5-10 minutes until the gravy thickens to your desired consistency.
⏱️ 10 min - 9
Remove and discard the thyme, rosemary, bay leaf, and jalapeño before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot, perhaps over mashed potatoes or egg noodles.
⏱️ 5 min