Fallin to Pieces Pot Roast with Carrots and Potatoes
Warm, hearty, and irresistibly tender, the "Fallin to Pieces Pot Roast with Carrots and Potatoes" is the ultimate comfort food for cozy dinners and family gatherings. This recipe features a perfectly seared beef chuck roast that cooks low and slow in a rich, flavorful broth infused with garlic, tomato paste, Worcestershire sauce, fresh thyme, and aromatic bay leaves. Nestled alongside tender chunks of carrots and buttery Yukon gold potatoes, this one-pot masterpiece becomes melt-in-your-mouth delicious after a few hours in the oven. With a prep time of just 20 minutes and the option to thicken the savory pan sauce for an extra luxurious finish, this dish is as easy as it is satisfying. Serve it hot for a hearty meal that’s perfect for fall and beyond, letting the robust flavors transform your table into a comforting culinary retreat.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 whole garlic cloves
- 4 large carrots
- 6 medium Yukon gold potatoes
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 whole fresh thyme sprigs
- 2 whole bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season both sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Lightly coat the roast in flour, shaking off the excess.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and quarter the onion. Add it to the Dutch oven and sauté until softened, about 3 minutes. Add the garlic cloves and cook for another minute until fragrant.
Peel and cut the carrots into 2-inch chunks, and quarter the Yukon gold potatoes. Set the vegetables aside.
Deglaze the Dutch oven by adding 1 cup of beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the remaining 2 cups of beef broth, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce. Mix well.
Return the seared roast to the Dutch oven and nestle the carrots and potatoes around it.
Add 3 sprigs of fresh thyme and 2 bay leaves to the pot.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Cook for 4 hours, checking once at the 3-hour mark to ensure the roast is tender and the vegetables are cooked through.
Once done, remove the thyme sprigs and bay leaves. Carefully transfer the roast and vegetables to a serving platter.
Skim any excess fat from the surface of the remaining liquid in the pot. Optional: Thicken the sauce by simmering it on the stove for 5-10 minutes if desired.
Serve the pot roast hot, drizzled with the flavorful pan sauce, alongside the tender carrots and potatoes.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1586 mg | 34% | |
*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.
