Description
Indulge in the ultimate comfort food with this classic Pot Roast recipe. Combining tender beef chuck roast and hearty root vegetables, slow-cooked in a savory broth, this dish is perfect for family dinners or special occasions. The melt-in-your-mouth meat infused with aromatic herbs and rich flavors will leave everyone asking for seconds. Whether you’re gathering around the table for a cozy Sunday dinner or celebrating a holiday feast, this Pot Roast stands out as a satisfying meal that brings warmth and nostalgia to every bite.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 carrots, cut into large chunks
- 3 potatoes, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- Fresh herbs (thyme, rosemary, bay leaf)
Instructions
- Preheat your oven to 325°F (165°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper and brown it on all sides.
- Remove the roast and sauté onions and garlic in the pot until softened.
- Add beef broth, wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf; stir well.
- Return the roast to the pot and surround it with carrots, potatoes, and celery. Cover tightly.
- Slow cook in the oven for 3–4 hours or until fork-tender.
- Optional: For gravy, remove meat and veggies; thicken cooking liquid with cornstarch slurry on stovetop before serving.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg