Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6 servings
Description
Pot Roast is a classic comfort food made by slow-cooking a beef roast with vegetables in a savory broth until it’s melt-in-your-mouth tender.
Ingredients
Scale: 1x
3–4 lb chuck roast
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
4 carrots, cut into chunks
3–4 potatoes, peeled and chopped
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Instructions
Preheat oven to 300°F (150°C). Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes until fragrant. Stir in tomato paste, then add beef broth, red wine (if using), and Worcestershire sauce. Bring to a simmer. Return the roast to the pot and add carrots, potatoes, rosemary, thyme, and bay leaves. Cover and transfer to the oven. Cook for 3–4 hours, or until the meat is fork-tender. Remove herbs and bay leaves before serving. Skim fat if needed and serve with vegetables and pan juices.
Notes
For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the liquid after cooking. You can use a slow cooker—cook on low for 8 hours. Leftovers taste even better the next day.
Nutrition
Serving Size: 1 serving
Calories: 510
Sugar: 4g
Sodium: 620mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 115mg
Pot Roast
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
Description
Pot Roast is a classic comfort food made by slow-cooking a beef roast with vegetables in a savory broth until it’s melt-in-your-mouth tender.
Ingredients
3–4 lb chuck roast
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
4 carrots, cut into chunks
3–4 potatoes, peeled and chopped
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Instructions
Preheat oven to 300°F (150°C). Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes until fragrant. Stir in tomato paste, then add beef broth, red wine (if using), and Worcestershire sauce. Bring to a simmer. Return the roast to the pot and add carrots, potatoes, rosemary, thyme, and bay leaves. Cover and transfer to the oven. Cook for 3–4 hours, or until the meat is fork-tender. Remove herbs and bay leaves before serving. Skim fat if needed and serve with vegetables and pan juices.
Notes
For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the liquid after cooking. You can use a slow cooker—cook on low for 8 hours. Leftovers taste even better the next day.