Description
Pot roast is the ultimate comfort food, delivering tender, flavorful beef simmered in a rich gravy with vibrant vegetables. This classic dish transforms any gathering into a heartwarming experience, filling your home with irresistible aromas. With a foolproof recipe that combines ease and flavor, you’ll impress family and friends alike—and enjoy leftovers for days!
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 large carrots, chopped
- 2 yellow onions, chopped
- 4 medium Yukon Gold potatoes, quartered
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (160°C). Chop vegetables into large pieces.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast for about 4-5 minutes on each side until browned.
- Remove the meat and add onions and garlic; sauté until fragrant (3-4 minutes). Stir in carrots and potatoes.
- Pour beef broth over the vegetables, add herbs, and return the roast to the pot.
- Cover and braise in the oven for about 3 hours or until fork-tender.
- Let rest for 15 minutes before slicing and serve with gravy.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg