Smith's Hearty Family Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-braised beef roast with aromatic vegetables and tender potatoes, family-style dish. This American-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 2, peeled and chopped carrots
• 2 stalks, chopped celery
• 1 cup beef broth
• 1 cup (optional) red wine
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tsp dried oregano
• 2, peeled and cubed potatoes
• 2, peeled and cubed parsnips
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season the 3 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper on all sides until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the 3 lbs beef chuck roast for 3-4 minutes per side until deeply browned and crusty, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion and 3 minced garlic cloves to the pot, stirring for 1 minute until fragrant and onions begin to soften.
4. Step 4: Add 2 chopped carrots and 2 chopped celery stalks, cooking for 3 minutes until slightly softened, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
5. Step 5: Pour in 1 cup beef broth and 1 cup red wine (if using), scraping the bottom of the pot to release browned bits, then return the seared beef to the pot.
6. Step 6: Add 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf, and 1 tsp dried oregano, bring to a gentle simmer, cover, and transfer to the oven for 2.5 hours until the beef is fork-tender.
7. Step 7: Carefully remove the beef, skim excess fat from the sauce, then add 2 peeled and cubed potatoes and 2 peeled and cubed parsnips to the sauce. Cover and bake for 30 minutes until vegetables are tender and easily pierced with a fork.