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Easy Pot Roast
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4.97 from 83 votes

Pot Roast

A classic one pot recipe (575 calories or 11 WW points) with slow cooked beef chuck that's fall-apart tender and vegetables that are soft and soaked with rich beef stock, red wine, and fragrant rosemary, thyme, and bay.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Beef, Main Course
Cuisine: American
Servings: 8
Calories: 577kcal

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 1/2 pound boneless beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large sweet onion, chopped
  • 5 garlic cloves, minced
  • 1 cup dry red wine (I use merlot or cabernet sauvignon)
  • 3 cups beef broth low sodium
  • 1 pound potatoes, peeled and cut into 2-inch pieces Yukon Gold
  • 4 large carrots, peeled and cut on the diagonal into 2-inch pieces
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions

  • Preheat the oven to 325°F. In a Dutch oven, heat the oil and butter over medium-high heat until the butter melts. Season the beef all over with the salt and pepper. Add to the pan; cook until browned on all sides, about 15 minutes. Remove the beef to a plate.
  • Add the onions and garlic to pan and cook, stirring frequently, about 2 minutes. Add the wine and bring to a simmer, scraping up the crispy bits on the bottom of the pan as you go. Let the wine simmer until the liquid is reduced by half. Add the beef stock and bring to boil. Return the beef to pan. Add the potatoes, carrots, rosemary, thyme, and bay leaves. Cover and transfer the pan to the oven. Roast until the beef is so tender that you can pull it apart easily using 2 forks, 3 ½ to 4 hours (depending on the size of your pot roast). Transfer the beef to a bowl, the vegetables to a separate platter or bowl, and reserve the cooking liquid. Discard the rosemary and thyme sprigs and the bay leaves. Use 2 forks to shred the beef or pull it into chunks. Add some of the reserved cooking liquid to the beef to keep it moist and tender. Serve with the vegetables. Leftovers will keep, stored in a covered container in the refrigerator, for 5 days.

Notes

1 serving (1/8 of recipe): 11 WW points

Nutrition

Calories: 577kcal | Carbohydrates: 14g | Protein: 52g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 180mg | Sodium: 877mg | Potassium: 1280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6110IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 8mg