Old Fashioned Beef Pot Roast
Transport your taste buds to comforting Sunday dinners with this hearty Old Fashioned Beef Pot Roast, a timeless classic that's slow-cooked to perfection. Featuring a tender, fall-apart beef chuck roast seared to golden perfection and simmered alongside a medley of root vegetables like carrots, parsnips, and russet potatoes, this dish is infused with layers of rich flavor from garlic, onions, tomato paste, and fresh thyme. The robust gravy, developed from beef broth and a hint of Worcestershire sauce, ties everything together in this one-pot wonder. Perfect for cozy family gatherings or a make-ahead meal, this pot roast is just as wholesome as it is flavorful. Ready in just over 3 hours, it's an easy yet elegant option for a satisfying main dish.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 3 large russet potatoes, peeled and quartered
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 fresh thyme sprigs
- 1 bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels, then season all over with salt and black pepper.
Sprinkle the roast with flour, making sure it is evenly coated.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
In the same pot, add the diced onion and cook until softened (about 5 minutes), scraping up any browned bits from the bottom. Add the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste and cook for another minute to caramelize slightly.
Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared roast to the pot. Add the carrots, parsnips, and potatoes around the roast.
Place the thyme sprigs and bay leaf into the pot. Cover with the lid and transfer to the preheated oven.
Cook the pot roast in the oven for 3-3.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf. Let the roast rest for 10 minutes before slicing or shredding.
Serve the beef pot roast in shallow bowls with the vegetables and gravy spooned on top. Enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1690 mg | 36% | |
*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.
