Description
A comforting and hearty pot roast recipe featuring tender beef chuck roast, vibrant carrots, and hearty potatoes, perfect for family gatherings.
Ingredients
- 🥩 Beef Chuck Roast: 3 to 4 lbs
- 🥕 Carrots: 4 medium, peeled and cut into chunks
- 🥔 Potatoes: 4 medium, peeled and cut into quarters
- 🧅 Onion: 1 large, chopped
- 🧄 Garlic: 4 cloves, minced
- 🥣 Beef Broth: 4 cups
- 🌿 Fresh Thyme: 2 teaspoons (or 1 teaspoon dried)
- 🌿 Fresh Rosemary: 2 teaspoons (or 1 teaspoon dried)
- 🧂 Salt: 1 teaspoon (to taste)
- 🧂 Pepper: 1 teaspoon (to taste)
- 🛢️ Olive Oil: 2 tablespoons (for searing)
Instructions
- Prepare the ingredients by peeling and cutting the carrots and potatoes, chopping the onion, and mincing the garlic.
- Let the beef chuck roast sit at room temperature for 30 minutes, then season it with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and sauté the chopped onion and minced garlic in the same pot until translucent.
- Pour in the beef broth, scraping the bottom of the pot, then add thyme and rosemary.
- Return the seared roast to the pot, partially submerging it in the broth.
- Cover and cook on low heat for 3 to 4 hours, or until the meat is fork-tender.
- Once cooked, remove the roast and let it rest for 10 minutes before slicing.
- Serve the sliced roast with carrots and potatoes, drizzled with broth.
Notes
- For best results, choose a well-marbled beef chuck roast.
- Adjust cooking time based on the size of the roast.
- Leftovers can be used in sandwiches, tacos, or soups.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pot roast, beef chuck roast, carrots, potatoes, family recipe