Mohamed Shili This delicious pot roast recipe by Joanna Gaines is the ultimate comfort food—simple, hearty, and bursting with flavor. Perfect for a cozy family dinner, it features tender, melt-in-your-mouth beef, aromatic herbs, and roasted vegetables. With easy-to-find ingredients and flexible options, it’s a foolproof dish that’s sure to impress every time!
Recipe Ingredients:
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 Tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 c. red wine (optional, you can use beef broth instead)
- 2 to 3 c. beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
How To Make Pot Roast Recipe?
- Season the meat: Generously season the chuck roast with salt and black pepper. Choose a cut with good marbling for maximum flavor.
- Preheat the oven: Preheat your oven to 135°C / 275°F. Heat a large pot or Dutch oven over medium-high heat. Add 2 tbsp olive oil (or a mix of butter and olive oil).
- Brown the onions: Place the halved onions flat side down into the hot oil. Brown each side for 1–2 minutes. Remove and set aside.
- Sauté the carrots: Add the carrots to the pot. Toss for about a minute until lightly browned. Remove and set aside.
- Sear the roast: Add a little more olive oil if needed. Place the chuck roast in the pot and sear on all sides until golden brown (about 1 minute per side). Remove and set aside.
- Deglaze the pan: With the burner on high heat, pour in 240 ml / 1 cup of red wine or beef broth. Use a whisk to scrape up the browned bits at the bottom of the pan for added flavor.
- Assemble the roast: Return the seared roast to the pot. Add enough beef stock to submerge the roast halfway (about 480–720 ml / 2–3 cups). Add the onions, carrots, fresh thyme, and rosemary sprigs.
- Cook in the oven: Cover the pot with a lid and place in the preheated oven. Roast for 3 hours for a 1.4 kg / 3 lb roast or 4 hours for a 1.8–2.2 kg / 4–5 lb roast.
Recipe Tips:
- Choose the Right Cut of Meat: Use a well-marbled chuck roast for the best flavor and tenderness. Avoid lean cuts, as they won’t break down and become as juicy during cooking.
- Sear for Flavor: Don’t skip searing the meat and vegetables. This step adds a deep, rich flavor to the dish that makes all the difference.
- Don’t Overcrowd the Pot: When browning the vegetables or searing the roast, work in batches if necessary. Overcrowding reduces browning and can make the ingredients steam instead.
- Use Fresh Herbs: Fresh thyme and rosemary add a fragrant depth to the roast. If fresh herbs aren’t available, use dried ones but reduce the quantity to avoid overpowering the dish.
- Cook Low and Slow: Patience is key! Cooking the roast at a low temperature for several hours ensures it becomes tender and flavorful. Resist the urge to rush the process!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover pot roast cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3–4 days.
- Freeze: Allow the pot roast to cool completely before placing it in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
- Reheat: Place a portion of the pot roast and some juices in a microwave-safe dish. Cover loosely and heat on medium power in 1-minute intervals, stirring in between, until hot.
Nutrition Facts
- Calories: 297
- Total Fat: 15.09g
- Saturated Fat: 5.19g
- Cholesterol: 76mg
- Sodium: 510mg
- Potassium: 657mg
- Total Carbohydrate: 14.14g
- Dietary Fiber: 2.2g
- Sugars: 1.68g
- Protein: 23.98g
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Joanna Gaines Pot Roast
Description
This delicious pot roast recipe by Joanna Gaines is the ultimate comfort food—simple, hearty, and bursting with flavor. Perfect for a cozy family dinner, it features tender, melt-in-your-mouth beef, aromatic herbs, and roasted vegetables. With easy-to-find ingredients and flexible options, it’s a foolproof dish that’s sure to impress every time!
Ingredients
Instructions
- Season the meat: Generously season the chuck roast with salt and black pepper. Choose a cut with good marbling for maximum flavor.
- Preheat the oven: Preheat your oven to 135°C / 275°F. Heat a large pot or Dutch oven over medium-high heat. Add 2 tbsp olive oil (or a mix of butter and olive oil).
- Brown the onions: Place the halved onions flat side down into the hot oil. Brown each side for 1–2 minutes. Remove and set aside.
- Sauté the carrots: Add the carrots to the pot. Toss for about a minute until lightly browned. Remove and set aside.
- Sear the roast: Add a little more olive oil if needed. Place the chuck roast in the pot and sear on all sides until golden brown (about 1 minute per side). Remove and set aside.
- Deglaze the pan: With the burner on high heat, pour in 240 ml / 1 cup of red wine or beef broth. Use a whisk to scrape up the browned bits at the bottom of the pan for added flavor.
- Assemble the roast: Return the seared roast to the pot. Add enough beef stock to submerge the roast halfway (about 480–720 ml / 2–3 cups). Add the onions, carrots, fresh thyme, and rosemary sprigs.
- Cook in the oven: Cover the pot with a lid and place in the preheated oven. Roast for 3 hours for a 1.4 kg / 3 lb roast or 4 hours for a 1.8–2.2 kg / 4–5 lb roast.
Notes
- Choose the Right Cut of Meat: Use a well-marbled chuck roast for the best flavor and tenderness. Avoid lean cuts, as they won’t break down and become as juicy during cooking.
- Sear for Flavor: Don’t skip searing the meat and vegetables. This step adds a deep, rich flavor to the dish that makes all the difference.
- Don’t Overcrowd the Pot: When browning the vegetables or searing the roast, work in batches if necessary. Overcrowding reduces browning and can make the ingredients steam instead.
- Use Fresh Herbs: Fresh thyme and rosemary add a fragrant depth to the roast. If fresh herbs aren’t available, use dried ones but reduce the quantity to avoid overpowering the dish.
- Cook Low and Slow: Patience is key! Cooking the roast at a low temperature for several hours ensures it becomes tender and flavorful. Resist the urge to rush the process!
Joanna Gaines Pot Roast
