Description
Fall-apart tender beef, buttery potatoes, and sweet carrots simmered in a savory herb-infused gravy—this classic pot roast is pure comfort food made easy.
Ingredients
Scale
- 3 pounds chuck roast
- 4 large carrots, peeled and cut into chunks
- 1½ pounds yellow potatoes, halved
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 300°F and place a Dutch oven on the stove.
- In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Set aside.
- Heat olive oil in the Dutch oven over medium-high heat. Sear the chuck roast for 4–5 minutes per side until browned. Remove and set aside.
- In the same pot, sauté onions and garlic for 2–3 minutes until softened.
- Return the roast to the pot. Pour the broth mixture over it, then nestle the carrots and potatoes around the meat. Sprinkle with thyme, rosemary, salt, and pepper.
- Cover the Dutch oven and roast in the oven for 3 to 3½ hours, until meat is tender and vegetables are soft.
- Remove from oven and let the roast rest for 10 minutes. Skim any fat from the top of the sauce.
- Serve hot, making sure each plate has a bit of everything.
Notes
- For thicker gravy, stir in a cornstarch slurry at the end.
- Add mushrooms or sweet potatoes for variation.
- Leftovers make great sandwiches or breakfast hash.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 105mg
Keywords: pot roast, classic pot roast, beef roast, dutch oven pot roast, slow cooked beef, comfort food