Description
Pot roast is a timeless comfort food that delivers tender, flavorful meat slow-cooked with hearty vegetables. This classic dish is perfect for family dinners, offering a warm, satisfying meal that feels like a hug in a bowl.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 onion, chopped
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4 cloves garlic, minced
- 2-3 sprigs fresh thyme (or 1 teaspoon dried)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried)
- Salt and pepper, to taste
Instructions
- Prep the Meat:
Pat the beef roast dry with paper towels. Season generously with salt and pepper. - Sear the Roast:
In a large Dutch oven, heat vegetable oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove and set aside. - Sauté the Vegetables:
In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute. - Deglaze the Pot:
Pour in 1 cup of beef broth, scraping up any browned bits from the bottom. - Combine Ingredients:
Return the roast to the pot, add remaining broth, thyme, and rosemary. Bring to a simmer. - Slow Cook:
Cover and reduce heat to low. Cook for 3-4 hours on the stovetop or in the oven at 300°F (150°C) until the meat is fork-tender. - Serve:
Let the roast rest for 10 minutes before slicing. Serve with the cooked vegetables and some of the cooking liquid.
Notes
Feel free to add potatoes or other root vegetables during the last hour of cooking for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40