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Pot Roast

Fork-tender chuck roast braised low and slow with carrots, potatoes, and onions in a rich beef broth. The ultimate Sunday dinner that fills the whole house with incredible aroma.

DinnerAmericanMedium

20 min

Prep

3 hr 30 min

Cook

3 hr 50 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 325F. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.

Heat olive oil in a large Dutch oven over high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove to a plate.

Tip: Don't move the meat while searing. A good crust = deep flavor in the finished dish.

Lower heat to medium. Add the onion and garlic, cook 2 minutes. Stir in tomato paste and cook 1 minute. Pour in beef broth and Worcestershire, scraping up the browned bits from the bottom.

Return the roast to the pot. Add thyme and rosemary. Cover and transfer to the oven. Cook for 2 hours.

Add the potatoes and carrots around the roast. Cover and return to oven for 1 more hour, until the meat is fork-tender and the vegetables are soft.

Remove from oven. Let rest 10 minutes. Slice the roast against the grain and serve with vegetables and pan juices spooned over top.

Nutrition per Serving

520kcal

Calories

42g

Protein

32g

Carbs

24g

Fat

Fiber

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Pot Roast

Ingredients

Instructions

Nutrition per Serving

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