Description
A classic and hearty pot roast recipe that brings the warmth of family gatherings and the comfort of home-cooked meals.
Ingredients
Scale
- 3–4 lbs chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides.
- Remove the roast and set aside. In the same pot, add onions, carrots, and garlic, sautéing until softened.
- Return the roast to the pot, add potatoes, beef broth, Worcestershire sauce, and thyme.
- Cover and transfer to the oven. Cook for 3-4 hours, or until the meat is tender.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve warm with the vegetables and gravy.
Notes
- For extra flavor, marinate the roast overnight with herbs and spices.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with crusty bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg