Description
A classic pot roast that brings comfort and warmth, featuring tender beef chuck, vegetables, and savory herbs.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 large carrots, cut into chunks
- 3 hearty potatoes, cut into chunks
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat your oven to 275°F (135°C) and season the beef chuck roast generously with salt and pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat and sear the roast for 4-5 minutes on each side.
- Remove the roast and sauté the chopped onion and minced garlic in the same pot until soft.
- Return the roast to the pot, add chopped carrots, potatoes, beef broth, dried thyme, dried rosemary, and Worcestershire sauce.
- Bring the mixture to a gentle simmer over medium heat.
- Cover the pot and transfer it to the oven, cooking for 3 to 4 hours until fork-tender.
- Rest the roast for at least 15 minutes before slicing.
- Serve warm with the vegetables and gravy.
Notes
For variations, try swapping out beef for pork or chicken, or using different herbs and broths. Great for leftovers!
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg