Favorite Pot Roast
Discover the ultimate comfort food with this "Favorite Pot Roast" recipe, a hearty and flavorful dish that’s perfect for family dinners or special gatherings. This slow-cooked classic features a tender, fall-apart chuck roast infused with aromatic rosemary and thyme, nestled alongside a medley of melt-in-your-mouth carrots, celery, and russet potatoes. The secret to this recipe lies in the rich combination of savory beef broth and tangy Worcestershire sauce, which deglazes the pot and creates a luscious, flavor-packed gravy. With just 20 minutes of prep time and a leisurely oven bake at 300°F, this one-pot wonder fills your kitchen with irresistible aromas while allowing you to relax. Serve it with its velvety pan juices for a truly soul-warming meal that’s sure to become your go-to pot roast recipe. Perfect for cozy nights in or impressing guests, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 whole Carrots
- 3 whole Celery stalks
- 4 medium Russet potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry using paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
Heat olive oil in a large oven-safe Dutch oven over medium-high heat.
Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
Peel and roughly chop the onion into large wedges. Peel the carrots and slice them into 2-inch pieces. Cut the celery into similar-sized pieces. Quarter the potatoes.
In the same pot, add the onion wedges and cook for 2-3 minutes until softened. Add the carrots, celery, and potatoes, stirring occasionally for another 5 minutes. Remove vegetables and set aside.
Deglaze the pot by pouring in about 1/4 cup of beef broth, scraping up any brown bits from the bottom with a wooden spoon.
Return the chuck roast to the pot. Arrange the cooked vegetables around the roast.
Pour the remaining beef broth and Worcestershire sauce over the roast and vegetables. Add the rosemary and thyme sprigs on top.
Cover the pot with a tight-fitting lid and place it in the preheated oven.
Cook the pot roast for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes before serving. Discard the herb sprigs.
Serve the pot roast with the cooked vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 10104 mg | 439% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 31.5 g | ||
| Protein | 384.9 g | 770% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 538 mg | 41% | |
| Iron | 57.3 mg | 318% | |
| Potassium | 9970 mg | 212% | |
*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.
