Description
Tender, flavorful pot roast with carrots, potatoes, and onions slow-cooked to perfection in a rich gravy. Comfort food at its finest.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 4–5 large carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and quartered
- 2 large onions, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
Instructions
- Preheat oven to 325°F (160°C).
- Season roast with salt and pepper. Brown all sides in a Dutch oven over medium-high heat with 2 tablespoons of oil.
- Remove roast and sauté onions and garlic until fragrant. Stir in tomato paste for 1 minute.
- Return roast to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary.
- Cover tightly and bake for 3–4 hours until meat is fork-tender.
- Remove roast and vegetables. Strain or skim gravy if desired, then return everything to the pot.
- Slice meat against the grain and serve with vegetables and gravy.
Notes
- Browning the meat enhances flavor.
- Cook at a low temperature for tender meat.
- Slice against the grain for maximum tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: pot roast, slow cooked beef, comfort food, beef roast recipe, hearty dinner