Cozy One-Pot Pot Roast

The days are still short and the mornings chilly here on the farm, which makes winter the perfect time for a hearty, cozy one-pot meal. This classic pot roast is simple, comforting, and full of rich, slow-cooked flavour. A good chuck roast is all you need — just a little love, a hot oven, and time to work its magic.

This recipe is wonderfully flexible and lends itself to whatever root vegetables you have on hand. Our family loves the classic carrots and potatoes, and I’ve added parsnips for a touch of sweetness. By adding the vegetables later in the cook, they stay tender and flavourful without turning mushy. Get this into the oven in the late morning or early afternoon, let it gently simmer away, and by dinnertime you’ll be tucking into a warm, comforting meal that feels like home.

Servings: 4–6
Prep Time: 20 minutes
Cook Time: +3.5 hours

Ingredients:

• 3–4lbs Central Park Farms chuck roast, well salted & peppered, patted dry

• 2 tbsp olive oil

• 2 tbsp butter

• 1 large white onion, thickly sliced

• 3–4 cloves garlic, smashed or minced

• 2 tbsp tomato paste

• 1 cup dry red wine

• 2 cups beef stock (or chicken stock for a lighter flavour)

• 12–16 oz fingerling potatoes, halved lengthwise

• 3–4 carrots, cut into 2–3" chunks

• 2 parsnips, cut into 2–3" chunks

• 2–3 sprigs fresh thyme

• 2–3 sprigs fresh rosemary (or 1 tsp each dried)

• 1 bay leaf

• 1–2 tsp Worcestershire sauce (optional)

• 1–2 tbsp butter (optional, for finishing the sauce)

• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).

2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 2–3 minutes per side, until a deep golden crust forms. Remove the roast and set aside.

3. Reduce heat to medium and add the butter. Add the sliced onion and cook for 5–7 minutes, until softened and lightly caramelized. Stir in the garlic and cook for 1–2 minutes, until fragrant.

4. Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and deepen in flavour.

5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

6. Return the chuck roast to the pot. Add the beef stock, Worcestershire sauce (if using), thyme, rosemary, and bay leaf. Cover with a lid and transfer to the oven. Cook for 2½ hours.

7. Carefully remove the pot from the oven. Nestle the potatoes, carrots, and parsnips around the roast, pressing them gently into the liquid. Cover and return to the oven for an additional 60 minutes, until the vegetables are tender and the meat is fork-tender.

8. Remove the roast and vegetables to a serving platter and tent loosely with foil while you finish the sauce.

9. Chef’s Note: Each cut of meat is a little different, and cook times can vary. The roast should be very tender and easy to pull apart with a fork. If it’s not quite there yet, simply cover and return it to the oven for an additional 20–30 minutes, checking again until it reaches that fall-apart texture.
   

   If desired, stir 1–2 tablespoons of butter into the sauce for extra richness. Taste and adjust seasoning with salt and pepper.

   Thicken the sauce (optional):
   If you prefer a thicker sauce, whisk a small amount of cornstarch about 1 Tbsp with cold water to make a slurry. With everything removed from the pot, stir the slurry into the simmering sauce, adding a little at a time until it reaches your desired consistency. Spoon as little or as much sauce over the roast and vegetables as you like.