Thanksgiving wouldn’t be the same without a delicious pot roast simmering in the oven, filling the house with that mouthwatering aroma! I love how this Thanksgiving pot roast brings everyone together around the table, creating a warm and inviting atmosphere. It’s not just a meal; it’s a centerpiece for family gatherings, sparking laughter and sharing stories. When that tender, juicy meat is served alongside hearty sides, it’s pure comfort food bliss. Trust me, you’ll want this recipe in your back pocket for the holidays and beyond—it’s simple, satisfying, and sure to impress everyone at your feast!

Ingredients for Thanksgiving Pot Roast

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, sliced
• 3 potatoes, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

How to Prepare Thanksgiving Pot Roast

Prepping the Roast

First things first, let’s get that beef chuck roast ready! Start by preheating your oven to 275°F (135°C). While that’s heating up, generously season the roast with salt and pepper. I like to really coat it well—this is where the flavor begins! Next, heat the olive oil in a large pot over medium-high heat. Once it’s nice and hot, carefully place the roast in the pot. Brown it on all sides, which should take about 4-5 minutes per side. This step is so important because it locks in those juicy flavors!

Building the Flavor

Once the roast is beautifully browned, carefully remove it from the pot and set it aside. Now it’s time to build that incredible flavor! Add the chopped onion and minced garlic to the pot, sautéing them for about 2-3 minutes until they’re soft and fragrant. Oh, the smell is divine! Then, toss in the sliced carrots and diced potatoes, giving them a little stir to coat with all those delicious bits left from the roast. After a few minutes, stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. This is where the magic happens! Pour in the beef broth and red wine, bringing everything to a lovely simmer.

Cooking the Roast

Now, we’re ready to return the roast to the pot. Nestle it right back in and cover the pot with a lid. Place it in the preheated oven and let it cook low and slow for 3 to 4 hours. I usually check it around the 3-hour mark; you want that meat to be fork-tender. Just imagine the aromas wafting through your kitchen! Once it’s done, pull it out of the oven and let it rest for about 15-20 minutes before slicing. This resting time is crucial for keeping all those juices inside. Trust me, it’ll be worth the wait!

Why You’ll Love This Recipe

• Hearty and satisfying, perfect for cozy family gatherings.
• Rich, flavorful broth that makes every bite a delight.
• Simple and straightforward, even for novice cooks!
• Leftovers are fantastic—great for sandwiches the next day.
• Gluten-free, so everyone can enjoy it at the table.
• Fills your home with a warm, inviting aroma that brings back memories.
• Versatile—pair it with your favorite sides for a complete meal.
• Perfectly tender meat that practically melts in your mouth.

Tips for Success

Now that you’re all set to make this incredible Thanksgiving pot roast, let me share some of my favorite tips to ensure it turns out absolutely perfect every time! Trust me, these little nuggets of advice can make a big difference.

• Choose the right cut: Always go for a beef chuck roast; it’s marbled with fat, which keeps it juicy and tender during the long cooking process.
• Don’t skip the browning: That initial step of browning the meat is crucial! It develops a depth of flavor that you just can’t get otherwise. Take your time with it!
• Use quality broth and wine: The better the ingredients, the better the flavor! Go for a good quality beef broth and a nice red wine. You’ll taste the difference.
• Keep it covered: When cooking in the oven, make sure to keep the pot covered. This helps trap steam and keeps the roast moist. No peeking!
• Let it rest: This is one of the most important steps—let the roast rest after cooking! It allows the juices to redistribute, making every slice juicy and delicious.
• Adjust seasonings to taste: Don’t hesitate to taste the broth before serving! If it needs a little more seasoning, add it! It’s all about making it perfect for your palate.
• Experiment with veggies: While I love the classic carrots and potatoes, feel free to add other root vegetables like parsnips or turnips for a fun twist!

These tips are just what you need to avoid common pitfalls and really elevate your Thanksgiving pot roast. Happy cooking, and enjoy every bite with your loved ones!

Storage & Reheating Instructions

Alright, let’s talk leftovers! If you’re lucky enough to have any of that succulent Thanksgiving pot roast left after your feast, you’ll want to store it properly to keep all that deliciousness intact. First, let the roast cool down to room temperature. Then, transfer it to an airtight container. I like to slice the meat first, as it makes reheating easier later on. Make sure to store the juices too; they’re packed with flavor!

You can keep your pot roast in the fridge for up to 3-4 days. If you’re looking to store it for longer, pop it in the freezer! Just wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe container. It should be good for about 2-3 months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator before reheating.

Now, for reheating, I recommend doing it gently to keep that juicy texture. You can either place the slices in a covered skillet over low heat with a splash of beef broth or the reserved juices. Cover it up and let it warm through for about 10-15 minutes, flipping occasionally. If you’re short on time, the microwave works too! Just make sure to use a microwave-safe dish and cover it to avoid drying out the meat. Heat it in short bursts, checking regularly until it’s warmed through.

Trust me, even reheated, this Thanksgiving pot roast is a delightful treat! Enjoy those leftovers as they’re just as comforting as the first meal—perfect for cozy lunches or dinners!

Nutritional Information

Now, let’s chat about the nutritional side of this delicious Thanksgiving pot roast. While it’s hard to resist digging in, it’s always good to know what you’re enjoying! Here’s the estimated nutritional breakdown per serving:

• Calories: 450
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 120mg
• Sodium: 800mg
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 4g
• Protein: 40g

Keep in mind, these are just estimates and can vary based on the specific ingredients you use. So, while you’re savoring that rich flavor and tender meat, remember that you’re also getting a pretty hearty meal packed with protein and comfort! Enjoy every bite guilt-free—your family will thank you!

FAQ Section

Can I use a different cut of meat for this pot roast?
Absolutely! While I recommend a beef chuck roast for its tenderness and flavor, you can also use brisket or even a round roast. Just keep in mind that cooking times may vary depending on the cut you choose.

What can I serve with Thanksgiving pot roast?
There are so many delicious options! Classic sides like mashed potatoes, green beans, or a fresh salad pair wonderfully. You could also try roasted Brussels sprouts or a creamy coleslaw for a bit of crunch!

Can I make this pot roast in a slow cooker?
Yes, you can! Just follow the same browning steps, then transfer everything to your slow cooker. Cook on low for about 8 hours or on high for 4-5 hours. You’ll get that same tender, flavorful result with less fuss!

What if I don’t have red wine?
No worries! If you don’t want to use red wine, you can substitute it with an equal amount of beef broth or add a splash of balsamic vinegar for a bit of acidity. Your pot roast will still turn out delicious!

How do I know when my pot roast is done?
The best way to check is with a fork! When the meat is fork-tender and falls apart easily, it’s ready to enjoy. You can also use a meat thermometer; aim for an internal temperature of around 195°F (90°C) for that perfect tenderness.

Can I add more vegetables?
Definitely! Feel free to get creative with your veggies. Parsnips, turnips, or even sweet potatoes can be great additions. Just remember to cut them into similar sizes to ensure even cooking.

How do I store leftovers?
Store any leftover Thanksgiving pot roast in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, freeze it wrapped tightly in plastic wrap or aluminum foil, and it should last for 2-3 months.

Can I make this pot roast ahead of time?
Yes! You can prepare the pot roast a day in advance. Just follow the recipe, let it cool, and store it in the fridge. When you’re ready to serve, gently reheat it on the stove or in the oven until warmed through.

Thanksgiving Pot Roast: A Comforting Family Favorite Recipe

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• Author: Julia marin
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A hearty and flavorful Thanksgiving pot roast perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, sliced
• 3 potatoes, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 275°F (135°C).
2. Heat olive oil in a large pot over medium-high heat.
3. Season the roast with salt and pepper, then brown it on all sides in the pot.
4. Remove the roast and set aside.
5. Add onion and garlic to the pot, sauté until soft.
6. Add carrots, potatoes, and cook for a few minutes.
7. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
8. Pour in beef broth and red wine, then bring to a simmer.
9. Return the roast to the pot, cover, and place in the oven.
10. Cook for 3 to 4 hours or until the meat is tender.
11. Remove from oven and let it rest before serving.

Notes

• Serve with your favorite sides.
• Leftovers can be used for sandwiches.
• Adjust seasoning according to your taste.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Dish
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 120mg

Keywords: thanksgiving pot roast, beef roast, holiday meal