Description
This pot roast recipe results in a tender and flavorful dish with a rich gravy, perfect for a hearty family meal. The combination of slow-cooking and the right spices ensures that the meat becomes melt-in-your-mouth delicious.
Ingredients
Scale
- 3 to 4 pounds of chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (163°C).
- Season the chuck roast generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add onions and garlic, sautéing until fragrant and softened, about 2-3 minutes.
- Add carrots and potatoes to the pot, stirring to combine.
- Return the roast to the pot, then pour in the beef broth and Worcestershire sauce. Add thyme, rosemary, and bay leaves.
- Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- Remove the pot from the oven, discard bay leaves, and serve the pot roast with the vegetables and gravy spooned over the top.
Notes
- For added flavor, consider marinating the roast overnight with your favorite spices.
- You can add other vegetables such as parsnips or turnips for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 120
Keywords: pot roast recipe, slow cooker pot roast, oven pot roast, beef pot roast, comfort food