Description
This Pot Roast without Wine is tender, flavorful, and rich with comforting herbs and vegetables — all without the need for alcohol. A perfect family meal that’s easy to make and even better the next day.
Ingredients
Scale
- 2 lb chuck roast
- Salt and black pepper to taste
- ¼ cup minced onion
- 5 cloves garlic, crushed
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- ¼ cup shredded carrot
- ¼ cup cubed celery
- 16 oz beef broth
- ½ tbsp Italian seasoning
- ½ tbsp smoked paprika
- 3 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- More salt to taste
- 2 tbsp cornstarch mixed with a bit of water (for slurry)
Instructions
- Preheat oven to 300°F (150°C). Heat a Dutch oven over medium-high heat.
- Season the roast with salt and black pepper. Sear on all sides until browned, then set aside.
- In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste, soy sauce, Worcestershire sauce, carrot, and celery. Cook for 2–3 minutes.
- Return the roast to the pot. Add beef broth, Italian seasoning, smoked paprika, bay leaves, rosemary, thyme, and more salt to taste. Liquid should come halfway up the meat.
- Cover and bake for 3 to 3½ hours until the roast is fork-tender.
- Remove herbs and bay leaves. Stir in cornstarch slurry and simmer until sauce thickens, about 5 minutes.
- Slice or shred the meat and serve with sauce over mashed potatoes, rice, or bread.
Notes
- Searing the meat first adds extra flavor.
- Use low-sodium broth to control salt levels.
- Let roast rest before slicing to keep it juicy.
- Great for leftovers — try sandwiches, tacos, or shepherd’s pie.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg