Description
Experience the warmth of home-cooked goodness with this Classic Beef Pot Roast, featuring tender beef and vibrant vegetables simmered to perfection for a comforting meal.
Ingredients
Scale
- 3 to 4 lbs chuck roast
- 4 medium carrots, chopped
- 2 lbs Yukon gold potatoes, quartered
- 2 sweet onions, diced
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 275°F (135°C).
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear each side of the roast until browned, about four minutes per side.
- Remove the roast temporarily. In the same pot, add chopped onions and minced garlic. Sauté until soft and fragrant, about three minutes. Return the roast to the pot.
- Arrange chopped carrots and quartered potatoes around the roast. Pour in beef broth until vegetables are nearly submerged.
- Sprinkle fresh thyme and rosemary on top of the roast and vegetables.
- Cover the pot with a lid and place it in the preheated oven. Cook for four hours without peeking! Allow the roast to rest for fifteen minutes before slicing.
Nutrition
- Serving Size: 1/8 of recipe (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Feel free to customize your vegetable selection based on seasonal produce. For an added flavor boost, consider incorporating garlic powder or onion powder when seasoning your roast.