Description
A hearty pot roast cooked to perfection with vegetables.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 3 potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh herbs (like thyme and rosemary)
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef roast with salt and pepper.
- In a large pot, heat olive oil over medium-high heat.
- Sear the roast on all sides until browned.
- Add the onion and garlic, cooking until soft.
- Pour in the beef broth and Worcestershire sauce.
- Add carrots, potatoes, and herbs to the pot.
- Cover the pot and transfer it to the oven.
- Cook for 3 to 4 hours, until the meat is tender.
- Remove from the oven and let it rest before slicing.
Notes
- Use a meat thermometer to check for doneness.
- You can add other vegetables like celery or parsnips.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Pot Roast, Beef Roast, Comfort Food