Ingredients:
For the Pot Roast:
3 to 4 pounds beef chuck roast (or brisket, round roast)
6 medium potatoes, peeled & quartered
4 large carrots, peeled & cut into chunks
1 large onion, quartered
3 cloves garlic, minced
For the Flavorful Broth:
1 cup beef broth (add more as needed)
2 tablespoons olive oil (or vegetable oil)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon tomato paste (optional)
1 teaspoon dried thyme
1 teaspoon rosemary (fresh or dried)
Salt & black pepper to taste
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Instructions:
Preheat & Prep:
Preheat your oven to 325°F (165°C).
Season the Roast:
Generously season the beef chuck roast with salt, black pepper, thyme, and rosemary.
Sear for Maximum Flavor:
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the roast on all sides until a deep golden-brown crust forms, about 4-5 minutes per side.
Remove the roast from the pot and set aside.
Cook the Vegetables:
In the same pot, sauté onions, garlic, and carrots for 2-3 minutes until fragrant.
Add the potatoes and stir to combine.
Deglaze & Add Liquids:
Pour in beef broth (and optional Worcestershire sauce or tomato paste).
Scrape up any flavorful browned bits from the bottom of the pot with a wooden spoon.
Return the roast to the pot, ensuring the liquid reaches halfway up the meat.
Slow Roast for Ultimate Tenderness:
Cover the pot with a lid and roast in the oven for 3-4 hours.
The meat is ready when it’s fork-tender and easily shreds.
Rest & Serve:
Let the roast rest for 10-15 minutes before slicing.
Serve hot with vegetables and spoon some of the rich cooking liquid over the top.
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Serving Suggestions:
This slow-cooked pot roast is a hearty family favorite, perfect for Sunday dinners or holiday gatherings. Pair it with a side of crispy bread or green beans for a complete meal.
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Nutrition Information (per serving):
Calories: 450 kcal
Protein: 35g
Fat: 22g
Carbohydrates: 35g
Fiber: 5g
Cholesterol: 90mg
Sodium: 750mg
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