Description
A classic pot roast recipe that yields tender, flavorful meat and hearty vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, chopped
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the carrots, celery, and potatoes to the pot, stirring to combine.
- Pour in the beef broth and Worcestershire sauce. Add the thyme, rosemary, and bay leaves. Stir well.
- Return the seared roast to the pot, nestling it among the vegetables. Bring the liquid to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
- Once cooked, remove the pot from the oven. Let it rest for 10 minutes before serving. Discard the bay leaves before serving.
Notes
- For a richer flavor, add a splash of red wine to the broth before cooking.
- You can substitute the potatoes with sweet potatoes or add parsnips for a different taste.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg