A hearty and classic pot roast recipe featuring tender beef chuck slow-baked with vegetables and aromatic herbs for a comforting meal.
Total Time:4 hours 20 minutes
Yield:6 servings
Ingredients
Meat and Seasoning
3-4 pounds beef chuck roast
Salt to taste
Pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Vegetables and Aromatics
1 onion, chopped
4 carrots, sliced
4 potatoes, cubed
2 cloves garlic, minced
Liquids and Oil
2 tablespoons olive oil
3 cups beef broth
2 tablespoons Worcestershire sauce
Instructions
Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it's at the right temperature for slow roasting.
Brown the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then brown it on all sides until it develops a rich, golden crust. This helps lock in flavor.
Sauté Vegetables: Remove the roast from the pot. Add chopped onion and cook until softened and translucent. Stir in minced garlic, dried thyme, and dried rosemary to release their aromas.
Add Roast and Liquids: Return the browned roast to the Dutch oven. Pour in beef broth and Worcestershire sauce to provide moisture and depth of flavor. Then add the sliced carrots and cubed potatoes around the roast.
Bake Covered: Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 4 hours, or until the meat is tender and easily falls apart with a fork.
Rest and Serve: Once done, remove the pot roast from the oven and let it rest for a few minutes before slicing. Serve the tender beef alongside the flavorful vegetables and cooking juices.
Notes
For extra flavor, marinate the beef roast overnight with Worcestershire sauce and herbs.
Use a heavy Dutch oven or oven-safe pot to ensure even cooking and heat retention.
To thicken the cooking liquid, remove the roast and vegetables and simmer the liquid on the stovetop until it reduces to your desired consistency.
Feel free to substitute potatoes with parsnips or sweet potatoes for variation.
This recipe can be adapted for a slow cooker by cooking on low for 8 hours.
