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Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution!
I love making my big meals on the weekend so I have leftovers to carry us over into the busy week ahead. I also love making a foolproof recipe that’s easy to put together early in the day, and slow cooked until dinner! There are many reasons I love this style of cooking, and this recipe, but first on my list is that I’m not stuck in the kitchen trying to get dinner on the table at the last minute.
It’s a big perk to do the bulk of my cooking and cleaning up long before dinner is put on the table. This is especially important to me if we’re having company and I don’t want to be in the kitchen when I should be visiting with our guests. Once in the oven, this pot roast recipe pretty much cooks itself!
It’s so delicious and easy, you’ll find yourself making this easy pot roast recipe on a regular rotation.
Even if you’re not having company, this is a terrific pot roast recipe you’re going to love anytime. The leftovers are pretty fantastic rewarmed in the microwave as is, but they’re also great stuffed in a juicy, meaty sandwich on Monday night, and as a delicious filling for tacos on Tuesday. Don’t forget it’s also the perfect meal for Sunday supper when the whole family stops by!
There are a few small components that set this pot roast recipe apart from the typical pot roast.
I’ve added two teaspoons of soy sauce and a little Hot Hungarian Paprika at the beginning. At the end of cooking I stirred in a splash of balsamic vinegar. The salty soy sauce is not recognizable per se, but adds a savory depth to the sauce. The Hot Hungarian paprika gives the sauce a tiny warm zing and the balsamic brightens the flavors at the end. This is the total umami experience!
Did I mention that this pot roast is super tender and juicy? I know you’re going to love it!
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Oven-Braised Pot Roast Recipe
- 1 tablespoon vegetable oil
- 1 (3 pound) boneless chuck roast trimmed of exterior fat
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion diced small
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 teaspoon Hot Hungarian paprika (sweet paprika is good too)
- ¾ cup dry red wine
- 2 cups low-sodium beef broth
- 2 teaspoons soy sauce
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 pound potatoes peeled and cut into wedges
- 4 large carrots peeled and cut into 2-inch chunks
- 1 teaspoon balsamic vinegar
- ¼ cup fresh parsley leaves chopped
- Set the oven rack to the lower middle position. Preheat oven to 325°F.
- Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
- Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 ½ hours.
- Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
- Remove roast and vegetables to a serving platter, cover to keep warm. Remove and discard the bay leaf and thyme sprigs. Skim off as much fat as possible. Bring the liquid to a boil over medium-high heat and cook until reduced to about 1 cup. Off heat, add the vinegar and half the parsley. Season with salt and pepper to taste. Serve the sauce with the roast and vegetables. Garnish with remaining parsley.
- Leftovers make terrific meaty sandwiches piled high on a hoagy roll with Provolone cheese. Save a little for Tuesday because it's great as a filling for tacos too!
If you’re looking for a few more company-worthy recipes, check out these tried and true favorites: