Description
A hearty and comforting pot roast dish featuring tender beef, carrots, and potatoes, perfect for family gatherings.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 large carrots, chopped
- 4 medium potatoes, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until softened.
- Add carrots and potatoes to the pot, stirring to combine.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, add Worcestershire sauce, thyme, and rosemary.
- Cover and transfer to the oven, cooking for 3-4 hours until the meat is tender.
- Remove from the oven, let rest for 10 minutes, then slice and serve with vegetables.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add other vegetables like celery or parsnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg