Description
Indulge in the warmth of a classic Sunday pot roast, where tender chuck roast melds perfectly with hearty potatoes and vibrant carrots. This comforting dish is slow-cooked to perfection, allowing rich flavors to develop while filling your home with irresistible aromas. Perfect for family gatherings or cozy dinners, every bite promises a delightful taste that evokes cherished memories around the dinner table.
Ingredients
Scale
- 3 lb chuck roast
- 4 medium Yukon Gold potatoes, cut into chunks
- 4 large carrots, cut into chunks
- 2 medium sweet onions, chopped
- 4 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (163°C).
- Chop potatoes and carrots into bite-sized pieces.
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until golden brown (about 3-4 minutes per side). Remove from pot.
- Add chopped onions and minced garlic to the pot; sauté until translucent (2-3 minutes).
- Pour in beef broth and add thyme and rosemary. Scrape up any browned bits from the pot.
- Return the roast to the pot along with potatoes and carrots. Cover tightly with a lid or foil.
- Roast in the oven for 3-4 hours until fork-tender.
- Let rest for 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg