My Pot Roast
Transport your taste buds to homestyle comfort with "My Pot Roast," a classic, slow-cooked masterpiece that's as hearty as it is flavorful. Made with fall-apart tender chuck roast seared to perfection and simmered with carrots, celery, and potatoes in a rich broth infused with tomato paste, Worcestershire sauce, and fragrant herbs like rosemary and thyme, this recipe is the epitome of comfort food. Perfectly seasoned and simmered for hours in a Dutch oven, this one-pot wonder guarantees deep, savory flavors with minimal effort. Whether you're preparing a cozy family dinner or a make-ahead meal, "My Pot Roast" is your go-to recipe for an irresistible, soul-warming dish. Serve it alongside the sumptuous gravy and tender vegetables for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 4 medium Carrots
- 3 Celery stalks
- 4 medium Potatoes
- 3 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 Bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels and season all sides with salt and black pepper. Lightly dust with flour.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
Peel and roughly chop the onion. Mince the garlic cloves. Add the onions to the Dutch oven and sauté until softened, about 3 minutes. Stir in the garlic and cook for another 1 minute.
Peel and cut the carrots into 2-inch pieces. Chop the celery into similar-sized pieces. Cut the potatoes in half or quarters, depending on their size.
Add the beef broth, tomato paste, and Worcestershire sauce to the Dutch oven, stirring to combine. Scrape up any browned bits from the bottom of the pot for extra flavor.
Return the roast to the Dutch oven and nestle it into the liquid. Add the carrots, celery, and potatoes around the roast.
Tie the thyme and rosemary sprigs into a bundle with kitchen twine and add it to the Dutch oven along with the bay leaves.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the meat is fork-tender.
Once cooked, remove the pot roast from the oven. Discard the rosemary, thyme, and bay leaves.
Taste the gravy and adjust the seasoning with more salt and pepper if needed.
Serve the pot roast sliced or shredded, with the vegetables and gravy spooned over the top. Enjoy!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1495 mg | 32% | |
*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.
