Description
A hearty and flavorful Classic Sunday Pot Roast featuring tender beef chuck roast slow-cooked with carrots, potatoes, and aromatic herbs in a rich beef broth, perfect for a comforting family meal.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
Liquids and Herbs
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 bay leaves
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) to prepare for slow cooking the pot roast.
- Season the roast: Generously season the beef chuck roast with salt and black pepper on all sides to enhance the meat’s flavor.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear it for 3-4 minutes per side until browned. Remove and set aside.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent, releasing its aromas.
- Add vegetables: Stir in the sliced carrots and cubed potatoes, cooking for another 2 minutes to combine flavors.
- Combine roast and liquids: Place the seared roast back into the pot on top of the vegetables. Pour in beef broth and Worcestershire sauce, then add chopped thyme and bay leaves for seasoning.
- Cook in the oven: Cover the pot with a lid and transfer it to the preheated oven. Bake for about 4 hours until the roast is fork-tender and vegetables are soft.
- Finish and serve: Carefully remove the pot from the oven. Discard the bay leaves, then slice the roast and serve it with the vegetables and the pan juices for a comforting meal.
Notes
- For more tender meat, choose a well-marbled beef chuck roast.
- If you prefer thicker gravy, remove the roast and vegetables after cooking and reduce the cooking liquid on the stovetop.
- You can add other root vegetables like parsnips or turnips for variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a saucepan or oven to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 200g beef with vegetables)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: classic pot roast, slow cooked beef, Sunday dinner, comfort food, beef chuck roast recipe
