Easy Pot Roast
Juicy, tender, and bursting with savory flavor, this Easy Pot Roast is the ultimate comfort food recipe that’s perfect for cozy family dinners or special occasions. Made with a succulent 3-pound beef chuck roast, caramelized onions, hearty carrots, and russet potatoes, it’s slow-cooked in a rich broth infused with garlic, tomato paste, Worcestershire sauce, and aromatic thyme. With just 20 minutes of prep time, this one-pot wonder simmers in the oven for hours, creating melt-in-your-mouth beef and perfectly tender veggies. Plus, the addition of homemade gravy (optional) takes this dish to new levels of deliciousness. Whether you’re looking for a classic Sunday dinner idea or a make-ahead meal for entertaining, this easy, foolproof recipe delivers satisfying results every time.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onion
- 4 large carrots
- 3 large russet potatoes
- 4 cloves garlic cloves
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 leaves bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with the salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear it for 4-5 minutes on each side, until browned. Remove the roast from the pot and set aside.
Peel and quarter the onions, peel and cut the carrots into large chunks, and peel and quarter the potatoes. Mince the garlic cloves.
Add the onions to the Dutch oven and sauté for 2-3 minutes until slightly softened. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the seared roast to the Dutch oven. Add the carrots and potatoes around the roast.
Bring the liquid in the pot to a simmer, then cover with a tight-fitting lid and transfer it to the preheated oven.
Cook the roast in the oven for 4 hours, or until the meat is fork-tender and easily shreds.
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter.
Strain the remaining liquid in the pot to create a rich gravy (optional).
Serve the pot roast hot with the vegetables and gravy as desired. Enjoy!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1727 mg | 37% | |
*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.
