Classic Pot Roast

Ingredients

• 3 pounds Boneless Chuck Roast (trim excess fat)
• 1.5 pounds Baby Potatoes (halved; can use regular potatoes cut into quarters)
• 1 pound Baby Carrots (whole or cut into bite‑size pieces)
• 1 large White Onion (thinly sliced)
• 1 head Garlic (whole, cloves will soften during cooking)
• 2 cups Beef Broth (low‑sodium preferred)
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Tomato Paste
• 1 cup Brown Ale Beer (can omit or replace with extra broth)
• 2 tablespoons Canola Oil
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 3 sprigs Fresh Oregano
• 3 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme

Instructions

1. Prepare Ingredients

   Pat the chuck roast dry, then generously season all sides with the salt‑pepper‑garlic‑onion powder blend, pressing the seasoning into the meat. Halve the baby potatoes, cut carrots into bite‑size pieces, thinly slice the onion, and keep the garlic head whole.

   Time: PT15M

2. Sear the Roast

   Heat 2 Tbsp canola oil in the Dutch oven over medium‑high heat until shimmering. Add the seasoned roast and brown each side for about 3 minutes, turning once, until a deep crust forms.

   Time: PT7M

3. Set Roast Aside

   Remove the browned roast from the Dutch oven and set it on a plate while you build the base sauce.

   Time: PT1M

4. Sauté Onions

   Reduce heat to medium, add 2 Tbsp butter, then the sliced onion. Sprinkle a pinch of the seasoning blend and cook, stirring, for about 2 minutes until the onion just begins to soften.

   Time: PT2M

5. Deglaze the Pot

   Add 2 Tbsp balsamic vinegar and 2 Tbsp red wine vinegar, scraping the browned bits from the bottom of the pot with a wooden spoon.

   Time: PT1M

6. Add Liquids and Aromatics

   Stir in 2 cups beef broth, 2 Tbsp tomato paste, and 1 cup brown ale beer. Mix well to combine.

   Time: PT2M

7. Return Roast and Vegetables

   Place the roast back into the Dutch oven. Add the whole garlic head, halved potatoes, carrot pieces, and the three sprigs each of oregano, rosemary, and thyme. Bring the mixture to a gentle boil.

   Time: PT5M

8. Oven Braise (Covered)

   Cover the Dutch oven with its lid and transfer to a pre‑heated oven at 300°F. Braise for 3 hours 30 minutes, checking once per hour to ensure the liquid hasn’t evaporated completely; add a splash of broth if needed.

   Time: PT3H30M

   Temperature: 300°F

9. Uncover and Reduce Sauce

   Remove the lid and continue cooking uncovered for an additional 25 minutes to thicken the gravy.

   Time: PT25M

   Temperature: 300°F

10. Rest the Roast

    Transfer the roast to a cutting board and let it rest for 10 minutes before shredding.

    Time: PT10M

11. Separate Vegetables

    Using a slotted spoon, remove the potatoes and carrots to a serving bowl and keep warm.

    Time: PT2M

12. Thicken the Gravy

    Place the Dutch oven (with remaining liquid) on the stovetop over medium‑high heat. Bring to a boil, then reduce to a simmer for 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.

    Time: PT15M

13. Shred the Meat

    Using two forks, pull the rested roast apart into bite‑size shreds. Discard any large pieces of fat.

    Time: PT5M

14. Plate and Serve

    Arrange shredded roast on a serving platter, surround with the cooked potatoes and carrots, and drizzle the reduced gravy over everything. Serve with mashed potatoes or crusty bread if desired.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g