Description
A hearty and comforting pot roast dish featuring tender beef and a medley of root vegetables, perfect for family dinners.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 medium carrots, chopped
- 3 medium potatoes, diced
- 1 large onion, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until fragrant.
- Add carrots and potatoes, stirring to combine.
- Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze.
- Add Worcestershire sauce, thyme, and rosemary, then return the roast to the pot.
- Cover and transfer to the oven, cooking for 3-4 hours until the meat is tender.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve with the vegetables and pan juices.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add other root vegetables like parsnips or turnips.
- This dish can be made in a slow cooker on low for 8 hours.
- 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