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Lily

Classic Pot Roast: Discover the Secret to Tender Perfection!

A classic pot roast recipe that yields tender, flavorful meat and hearty vegetables, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. 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.
  3. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
  4. Add the carrots, celery, and potatoes to the pot, stirring to combine.
  5. Pour in the beef broth and Worcestershire sauce. Add the thyme, rosemary, and bay leaves. Stir well.
  6. Return the seared roast to the pot, nestling it among the vegetables. Bring the liquid to a simmer.
  7. 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.
  8. Once cooked, remove the pot from the oven. Let it rest for 10 minutes before serving. Discard the bay leaves before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 3g

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.

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