One-Pan Set It and Forget Classic Pot Roast

Amy, this recipe is for you! After your long 10-hour nursing shifts, you deserve a hot meal waiting when you get home. No more cooking when you’re tired. This one-pan pot roast cooks while you’re at work, so dinner’s ready when you walk in the door.

You’ll come home to tender meat, veggies, and a rich sauce – all made in one pot. Just prep in the morning, set it, and forget it. Your house will smell amazing, and you can relax after your shift. Enjoy, Amy!

Exact Ingredients List

Here’s everything you’ll need for Amy’s special pot roast:

• 3-4 lb chuck roast
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef stock
• 2 tbsp Worcestershire sauce
• 2 lbs carrots, cut into large sticks
• 1 ½ lbs small baking potatoes
• 1 tbsp cornstarch

Make sure you have all these items before you start cooking. This way, you won’t have to stop in the middle of the recipe to run to the store.

The ingredients are simple and easy to find. You might already have most of them in your kitchen!

Remember, the quality of your ingredients can make a big difference in the final taste. If you can, try to use fresh vegetables and a good quality chuck roast.

Instructions

Preheat your oven to 325°F. Season the chuck roast with salt and pepper.

Melt butter in a large Dutch oven over medium heat. Add diced onion, celery, and carrot. Cook until soft and lightly browned, about 6-8 minutes.

Stir in tomato paste and cook for 3 minutes. Pour in red wine, beef stock, and Worcestershire sauce.

Place the seasoned roast in the Dutch oven. Cover and transfer to the oven. Cook for about 1 hour per pound of meat.

When the roast is almost tender, add carrots and potatoes. Continue cooking for about 1 hour, until veggies are soft.

Remove the roast and vegetables from the pan. Set the pan over medium heat. Mix cornstarch with 1/4 cup of cooled drippings. Whisk this mixture into the sauce to thicken it.

Serve your tender pot roast with the vegetables and rich gravy. Enjoy your comforting meal!

Possible Substitutes List & Recipe Variations

You can easily swap out ingredients in this pot roast recipe to suit your tastes or what you have on hand. Here are some ideas:

Meat: Try a beef brisket or pork shoulder instead of chuck roast.

Veggies: Swap carrots for parsnips or add turnips for variety.

Wine: Use beef broth or apple juice if you prefer not to use alcohol.

Potatoes: Replace with sweet potatoes or butternut squash for a different flavor.

Herbs: Add rosemary or thyme sprigs for extra aroma.

To make this recipe even easier, you can use:

• Pre-cut veggies from the grocery store
• Jarred minced garlic instead of fresh
• Frozen pearl onions in place of diced onions

For a twist, try these variations:

1. Italian-style: Add Italian seasoning and serve with polenta
2. Mexican-inspired: Use chili powder and cumin, serve with tortillas
3. Asian fusion: Add soy sauce and ginger, serve over rice

Remember, cooking is all about making the recipe work for you. Don’t be afraid to get creative!

Tips, Tricks & Storing

Pat your roast dry before seasoning. This helps create a better crust when searing.

Don’t skip the searing step. It adds rich flavor to your pot roast.

Cut veggies into larger chunks so they don’t get mushy during long cooking.

For extra tenderness, cook your roast on low heat for a longer time.

Let the roast rest for 15 minutes before slicing. This keeps the juices inside.

Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, slice the cold roast and warm it gently in the gravy on the stove.

Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Try these tasty additions:

• Sliced mushrooms
• Fresh herbs like rosemary or thyme
• A splash of balsamic vinegar

Make cleanup easier by lining your pan with foil before cooking.