Classic Pot Roast
Tender pot roast with carrots, potatoes, and onions slow-cooked to perfection.
20 mins
Prep Time
4 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 325°F (165°C). Season the beef chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Place the seared roast back into the pot. Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. Stir to combine.
Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
Remove the pot from the oven. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and cooking juices.
Chef's Tips
- Searing the meat: Make sure the pot is hot before adding the roast to get a good sear, which adds depth of flavor.
- Vegetable options: Feel free to add other root vegetables like parsnips or turnips for variety.
- Slow cooker alternative: This recipe can also be made in a slow cooker on low for 8 hours.
- Resting the meat: Allowing the roast to rest before slicing ensures it stays juicy.
- Leftovers: Pot roast makes excellent sandwiches or can be used in stews the next day.
