Description
A delicious classic pot roast recipe perfect for Sunday dinner. This hearty dish features tender beef, flavorful vegetables, and a rich broth, creating a comforting meal that brings the family together.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 cup beef broth
- 3 carrots, peeled and cut into 2-inch pieces
- 2 onions, quartered
- 3 potatoes, peeled and cut into eighths
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 300°F (150°C).
- Pat the beef roast dry with paper towels and season it generously with salt and pepper on all sides.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Add the garlic to the Dutch oven and sauté until fragrant, about 30 seconds. Deglaze the pan with Worcestershire sauce and beef broth, scraping up any browned bits.
- Return the roast to the pot and arrange the carrots, onions, and potatoes around it. Nestle the rosemary into the broth.
- Cover the pot and transfer to the oven. Braise for about 3 to 3.5 hours, or until the beef is fork-tender.
- Remove from the oven, let it rest for 10 minutes, then slice or shred the beef. Serve with vegetables and broth.
Notes
The pot roast tastes even better the next day, making it a great make-ahead meal.
- Prep Time: 15 mins
- Cook Time: 3 hrs 30 minutes
- Category: main course
- Method: braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg