Ranchers Pot Roast
Savor the comforting flavors of Ranchers Pot Roast, a hearty and rustic dish that brings a taste of homestyle cooking to your table. This recipe features tender, slow-cooked beef chuck roast, perfectly seasoned and paired with a medley of wholesome vegetables, including carrots, celery, and russet potatoes. The rich broth, infused with garlic, tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary, creates a mouthwatering base that transforms into a velvety gravy to drizzle over each serving. Prepared in a Dutch oven and oven-braised to perfection, this one-pot meal is ideal for cozy family dinners or special gatherings. With just 20 minutes of prep and a long, slow cook for maximum flavor, Ranchers Pot Roast is a timeless, satisfying dish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 carrots, peeled and chopped into chunks
- 3 celery stalks, chopped
- 4 russet potatoes, peeled and quartered
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour
- 2 tbsp water
Instructions
Season the beef chuck roast with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef on all sides until brown and crusted, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium and add the diced onion, carrots, celery, and potatoes to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes to enhance its flavor.
Deglaze the pot by pouring in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pot.
Add the seared beef back into the pot and pour in the remaining beef broth.
Stir in the Worcestershire sauce, dried thyme, dried rosemary, and add the bay leaf. Bring the mixture to a gentle boil.
Cover the pot with a lid and transfer it to an oven preheated to 300°F (150°C). Cook for 3.5 to 4 hours, or until the beef is fork-tender.
Once cooked, remove the beef and vegetables from the pot and set them on a serving platter. Discard the bay leaf.
To make the gravy, place the pot with the cooking liquid on the stove over medium heat.
In a small bowl, whisk together the all-purpose flour and water to make a slurry.
Gradually whisk the slurry into the pot, stirring constantly until the sauce thickens, about 3-5 minutes.
Serve the beef and vegetables hot with the gravy poured on top.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6641 mg | 289% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 18.6 g | ||
| Protein | 273.8 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 7663 mg | 163% | |
*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.
