Description
A delicious and hearty pot roast recipe featuring tender meat and flavorful root vegetables, perfect for a comforting meal.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until softened.
- Add carrots and potatoes to the pot, stirring to combine.
- Return the roast to the pot, then pour in beef broth and Worcestershire sauce.
- Sprinkle thyme and rosemary over the top.
- Cover the pot and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
- For extra flavor, marinate the roast overnight with herbs and spices.
- Feel free to add other root vegetables like parsnips or turnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- 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: 5g
- Protein: 35g
- Cholesterol: 100mg