Savory Chuck or Pot Roast with Vegetables
Transform your dinner table into a comforting feast with this hearty Savory Chuck or Pot Roast with Vegetables! This classic one-pot meal combines tender, slow-cooked chuck roast with a medley of wholesome vegetables, including carrots, celery, potatoes, and onions, all simmered in a savory beef broth enhanced with Worcestershire sauce, garlic, and fragrant thyme. Perfectly braised in a Dutch oven for four hours, every bite bursts with melt-in-your-mouth flavor, while the homemade gravy adds a luxurious finishing touch. Ideal for cozy family dinners, this dish is a timeless favorite that’s as versatile as it is satisfying. Whether you’re craving a warm winter meal or an impressive dish to serve guests, this pot roast recipe is your go-to for ultimate comfort food.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 medium celery stalks
- 4 medium potatoes
- 3 cups beef broth
- 2 tablespoons worcestershire sauce
- 2 pieces bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the chuck roast generously with salt, pepper, and garlic powder on all sides.
Heat a large skillet over medium-high heat and add olive oil. Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove from the skillet and set aside.
Peel and slice the onion into thick wedges. Peel the carrots and cut them into 2-inch pieces. Slice the celery into 2-inch pieces. Quarter the potatoes, leaving the skin on for texture.
In a large Dutch oven or oven-safe pot, arrange the onion, carrots, celery, and potatoes as a base layer.
Place the seared chuck roast on top of the vegetables.
Pour the beef broth over the roast and vegetables. Add the worcestershire sauce, bay leaves, and fresh thyme sprigs to the pot.
Cover the pot with a lid or aluminum foil and transfer to a preheated oven at 325°F (160°C).
Bake for 4 hours, basting the roast with the juices every hour to keep it moist and flavorful.
After 4 hours, remove the pot from the oven. Discard the bay leaves and thyme sprigs.
To make a gravy, transfer 2 cups of the cooking liquid to a small saucepan. Mix cornstarch with water in a small bowl to form a slurry, then add to the saucepan. Simmer over medium heat, stirring constantly, until thickened, about 5 minutes.
Serve the chuck roast sliced, alongside the softened vegetables, and drizzle with gravy for the perfect comforting meal.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1451 mg | 31% | |
*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.
