Pot Roast
This pot roast is a classic comfort food that blends tender beef with flavorful vegetables, making it perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Best cut for pot roast.
- 4 cups beef broth Use a good quality broth for best taste.
- 3 pieces carrots, chopped
- 3 pieces potatoes, chopped
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- to taste Salt and pepper
- 2 tbsp olive oil For searing the roast.
Instructions
Preparation
- Preheat the oven to 275°F (135°C).
- In a large pot, heat olive oil over medium-high heat.
- Season the beef roast with salt and pepper, and sear it on all sides until browned.
- Remove the roast and set aside.
- In the same pot, add onions and garlic, and sauté until soft.
- Stir in the tomato paste, thyme, and rosemary.
- Add the broth, carrots, and potatoes to the pot, and bring to a simmer.
- Return the beef roast to the pot.
- Cover and bake in the oven for about 4-5 hours, or until the beef is tender.
- Remove roast and vegetables, and let rest before slicing.
Serving
- Serve the pot roast with its tender vegetables and rich gravy.
- Place the sliced beef on a platter and pour the gravy over it.
- For an added touch, garnish with fresh herbs.
Notes
Let the pot roast cool completely before storing leftovers in airtight containers in the fridge for up to 3-4 days. Can be frozen for up to 3 months. For thicker gravy, mix cornstarch with water and add in the last hour of cooking.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 3g
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