Pot Roast
A classic comfort food, this pot roast is slow-cooked to perfection with tender beef and flavorful vegetables, making it a delightful meal for family gatherings.
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Choose a well-marbled cut for tenderness.
- 4 medium carrots, chopped
- 3-4 medium potatoes, cubed Any variety will work but Yukon gold is recommended.
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth Homemade or store-bought.
- 2 tbsp olive oil For searing the roast.
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tsp dried thyme
- 2 tsp dried rosemary
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- In a large skillet, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Place the vegetables (carrots, potatoes, and onion) in a large roasting pan.
- Set the seared roast on top of the vegetables and sprinkle the minced garlic, thyme, and rosemary over it.
- Pour the beef broth and Worcestershire sauce into the roasting pan.
- Cover the pan with a lid or aluminum foil and place it in the preheated oven.
Cooking
- Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
- Once done, remove from the oven and let it rest for a few minutes before slicing.
Serving
- Serve your pot roast hot, with a generous portion of the cooked vegetables.
- It pairs well with a side of crusty bread or a fresh salad.
- For extra flavor, drizzle some of the cooking juices over the meat before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days or freeze them for up to 3 months. Thaw in the fridge before reheating. Sear the meat well for a deep, rich flavor. Cooking low and slow is key to making the meat tender.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 45gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
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