A Roast That Even My Daughter Would Eat
Elevate your family dinner game with "A Roast That Even My Daughter Would Eat," a comforting and flavor-packed one-pot meal that’s sure to win over even the pickiest eaters. This succulent beef chuck roast is seasoned with a fragrant blend of dried thyme and rosemary, seared to perfection, and slow-roasted with tender baby carrots, creamy baby potatoes, and sweet yellow onion. A rich, savory sauce infused with beef broth, Worcestershire sauce, and a touch of brown sugar ties it all together. Cooked low and slow in a Dutch oven, this melt-in-your-mouth roast is easy to prepare and perfect for cozy gatherings or Sunday suppers. Serve it with its hearty vegetables and thickened sauce for a truly satisfying feast the whole family will adore. Keywords: beef chuck roast recipe, easy family dinner, one-pot roast recipes, Dutch oven meals.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 cups baby carrots
- 4 cups baby potatoes
- 1 large yellow onion
- 4 whole garlic cloves
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp all-purpose flour
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season it on all sides with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef roast on all sides until browned (about 4 minutes per side). Remove the roast and set it aside.
Peel and quarter the yellow onion. Add the onion, baby carrots, and baby potatoes to the same pot. Stir to coat them in the oil and cook for 2-3 minutes until slightly softened.
Add 4 garlic cloves (whole) to the vegetables, then return the seared roast to the pot, placing it on top of the vegetables.
In a separate bowl, whisk together 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of brown sugar. Pour this mixture over the roast and vegetables.
Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 3 1/2 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
Once cooked, remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter.
To make a sauce, skim off any excess fat from the liquid in the pot. Place the pot on the stovetop over medium heat and whisk in 1 tablespoon of all-purpose flour. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens.
Serve the roast sliced or shredded, with the roasted vegetables and the sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
