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Best Bread and Butter Pot Roast

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The Best Bread and Butter Pot Roast is a hearty, classic comfort dish made with tender beef, rich broth, and flavorful vegetables. Slow-cooked to perfection, it’s perfect for Sunday dinners, gatherings, or anytime you crave a warming, homestyle meal.

Ingredients

3–5 pounds chuck roast, well-marbled with fat

2–4 tablespoons olive oil (or 2 tablespoons olive oil and 2 tablespoons butter)

2 onions, peeled and cut in half

6–8 carrots, washed and cut into 2-inch pieces

4–8 potatoes (Russet, baby, or fingerlings), cut larger ones into halves or thirds

Salt and pepper, to taste

1 cup red wine (optional; beef broth or stock may be used instead)

2–3 cups beef broth or stock

3 sprigs fresh thyme (or 1 teaspoon dried thyme)

3–4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

1 bay leaf

2–3 sprigs fresh parsley (optional)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat chuck roast dry and season generously with salt and pepper.
  3. Heat olive oil (and butter if using) in a Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
  4. Add onions, carrots, and potatoes to the pot. Cook briefly until lightly browned, then remove and set aside.
  5. Deglaze the pot with red wine (or broth), scraping up browned bits.
  6. Return roast to pot. Add broth, thyme, rosemary, bay leaf, and parsley. Bring to a simmer.
  7. Cover and transfer to oven. Cook 3–4 hours until fork-tender.
  8. During the last 45 minutes, return vegetables to the pot to cook with the roast.
  9. Remove herbs before serving. Slice or shred roast and serve with vegetables and broth.

Notes

Chuck roast is best for tenderness and flavor.

Wine adds richness, but beef broth works just as well.

For extra flavor, add a tablespoon of tomato paste when deglazing.

This dish is even better the next day after flavors meld.

Freeze leftovers for up to 3 months for easy future meals.

Nutrition

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