Classic Pot Roast with Vegetables

Ingredients

• 3.5 lb beef chuck roast (3-4 lb range provided; using average)
• 2 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• 1 onion (large, chopped)
• 4 clove garlic (minced)
• 2 cup beef broth
• 4 carrots (peeled and cut into chunks)
• 1 lb potatoes (baby potatoes or large potatoes cut into chunks)
• 2 sprig fresh rosemary
• 3 sprig fresh thyme

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Generously season the beef chuck roast on all sides with salt and black pepper.

3. 3

   Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.

4. 4

   Add the beef to the pot and sear until deeply browned on all sides, about 4-5 minutes per side. Remove the meat from the pot and set aside on a plate.

5. 5

   In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

6. 6

   Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits (fond).

7. 7

   Return the beef roast to the pot. Add the carrots, potatoes, rosemary, and thyme around the meat.

8. 8

   Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

9. 9

   Roast for 3 to 4 hours, or until the beef is very tender and easily shreds with a fork.

10. 10

    Remove the herbs before serving. Slice or shred the meat and serve alongside the cooked vegetables and pan juices.

Notes

For a thicker gravy, remove the meat and vegetables once cooked, and simmer the remaining liquid on the stovetop with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until thickened.

Nutrition per serving

• main
• dinner
• beef
• pot roast
• slow-cooked
• comfort food
• one-pot
• winter