Description

Classic Pot Roast is a hearty and comforting dish made with tender beef chuck roast, slow-cooked with potatoes, carrots, onions, and rich savory gravy. Perfect for a cozy family dinner.

Ingredients

Units Scale

3–4 lb beef chuck roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 carrots, peeled and cut into chunks
4 Yukon gold potatoes, cut into large chunks
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Season the beef roast with salt and pepper.
Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
Add chopped onion and garlic to the pot and sauté for 2–3 minutes until softened.
Stir in tomato paste, then add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
Return the roast to the pot. Cover and reduce heat to low. Simmer for 2.5 to 3 hours, or until meat is tender and easily shredded.
During the last hour of cooking, add carrots and potatoes to the pot. Continue to cook until vegetables are tender.
If desired, remove 1/2 cup of cooking liquid, mix with flour to make a slurry, then stir back into the pot to thicken the gravy. Simmer for 5–10 more minutes.
Garnish with chopped parsley and serve hot.

Notes

For added depth of flavor, deglaze the pot with a splash of red wine after searing the meat.
Leftovers are excellent the next day and can be used in sandwiches or hash.
This dish can also be made in a slow cooker or Instant Pot.

Nutrition

Serving Size: 1/6 of recipe
Calories: 520
Sugar: 5g
Sodium: 620mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 40g
Cholesterol: 110mg