Description
This incredibly tender, rich, and flavorful pot roast is slow-braised with red wine, beef broth, vegetables, bacon, herbs, and mushrooms for the most delicious pot roast of all time.
Ingredients
For the Pot Roast
- 4 ounces thick-cut bacon (2½ to 3 slices), cut into 1-inch pieces
- 1 (about 3-pound) boneless beef chuck roast
- 2 teaspoons kosher salt, plus more to taste
- ¾ teaspoon freshly ground black pepper, divided
- 1 medium yellow onion, diced (about 1½ cups)
- 8 ounces cremini mushrooms
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium beef broth
- 1 (750-ml) bottle dry red wine
- 12 ounces carrots or parsnips (3 medium), peeled and cut
- 1 pound baby yellow, Yukon Gold, or red potatoes (1½–2 inches wide)
- Chopped fresh thyme or parsley, for garnish (optional)
Serving Options
- Crusty bread
- Cooked egg noodles
Instructions
- Cook the Bacon
In a large Dutch oven, cook the bacon over medium heat until browned and crisp. Remove bacon with a slotted spoon, leaving the drippings in the pot. - Season & Sear the Beef
Pat the chuck roast dry. Season with 2 teaspoons salt and half the black pepper. Sear in the hot pot for 4–5 minutes per side until deeply browned. Remove and set aside. - Sauté the Vegetables
Add the diced onion and mushrooms to the pot. Cook until softened and caramelized, about 6–8 minutes. Stir in garlic, tomato paste, and remaining black pepper. Cook 1 minute until fragrant. - Build the Sauce
Sprinkle flour over the veggies and stir well. Slowly pour in the beef broth while scraping the brown bits from the bottom. Add the full bottle of red wine and thyme. - Combine Everything
Return the seared roast and cooked bacon to the pot. Bring to a gentle simmer. - Braise the Roast
Cover and place the pot in a 325°F (163°C) oven. Cook for 2 hours. - Add Vegetables & Continue Cooking
Add carrots/parsnips and baby potatoes. Re-cover and continue cooking for 1½ hours, or until the roast is completely fork-tender. - Rest & Serve
Transfer the roast to a cutting board and let rest 10 minutes. Slice or shred and serve with vegetables, sauce, and your favorite sides.
Notes
- Use chuck roast for the most tender, flavorful results.
- Searing is essential—it builds rich flavor.
- Red wine adds depth, but you can replace it with beef broth.
- Cut vegetables evenly so they cook at the same rate.
- Make ahead — the flavor deepens overnight.
- Skim excess fat from the top after cooking if desired.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes