Easiest Pot Roast Ever
Tender, juicy, and effortlessly delicious, the "Easiest Pot Roast Ever" is your go-to recipe for a comforting, hearty meal with minimal effort. Perfectly seared chuck roast, seasoned with savory spices, slow-cooks in a rich beef broth alongside tender carrots, potatoes, and aromatic herbs like thyme and bay leaves. With only 15 minutes of prep and a hands-off cooking time in the oven, this classic pot roast delivers melt-in-your-mouth meat and perfectly roasted vegetables, making it the ultimate one-pot dinner for busy weeknights or cozy family gatherings. Serve this impressive dish straight from the pot, drizzled with its own savory juices for a flavorful, crowd-pleasing meal. Perfect for pot roast enthusiasts searching for an easy, foolproof recipe!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, large, sliced
- 4 Garlic cloves, minced
- 3 cups Beef broth
- 4 Carrots, peeled and cut into chunks
- 3 Russet potatoes, peeled and cut into chunks
- 2 Bay leaves
- 3 Fresh thyme sprigs
Instructions
Preheat your oven to 325°F (163°C).
Season the chuck roast generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast until browned on all sides, about 2-3 minutes per side, then remove it and set aside.
Add the sliced onions to the same pot and sauté until softened and slightly browned, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute.
Pour the beef broth into the pot and scrape up any browned bits from the bottom to deglaze the pan.
Return the seared roast to the pot. Add the carrots, potatoes, bay leaves, and thyme sprigs around the roast.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the roast is fork-tender and easily pulls apart. Check occasionally and add a bit more broth if the pot starts to dry out.
Remove the pot from the oven and discard the bay leaves and thyme sprigs before serving.
Serve the pot roast warm with the vegetables and juices from the pot spooned over the top for extra flavor.
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12870 mg | 560% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 28.6 g | ||
| Protein | 377.7 g | 755% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 8058 mg | 171% | |
*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.
