Simple Perfect Pot Roast
Experience the ultimate comfort food with this Simple Perfect Pot Roast, an effortless yet flavorful dish that’s sure to become a family favorite. Featuring tender, fall-apart chuck roast seared to perfection, this recipe highlights rustic simplicity with hearty ingredients like caramelized onions, sweet carrots, savory beef broth, and aromatic sprigs of rosemary and thyme. Slow-cooked in a Dutch oven, the roast develops deep, rich flavors in just four hours, filling your kitchen with an irresistible aroma. Perfect for a cozy Sunday dinner or a special gathering, this pot roast is easy to prepare and makes a satisfying meal for up to six people. Serve it warm with its velvety juices for a classic, soul-soothing experience.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 whole Yellow onion
- 4 whole Carrots
- 4 cups Beef broth
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Preheat the oven to 275°F (135°C).
Season the chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat.
Once the oil is hot, sear the chuck roast on all sides until beautifully browned, about 4 minutes per side. Remove and set aside.
Cut the onions in half and cut the carrots into 2-inch pieces. Add the vegetables to the Dutch oven and cook for 2-3 minutes until they start to brown slightly.
Remove the vegetables and set them aside.
Pour about 1 cup of beef broth into the Dutch oven to deglaze it, scraping up the browned bits with a wooden spoon.
Return the roast to the Dutch oven, followed by the vegetables. Add the remaining 3 cups of beef broth to the pot.
Place the rosemary and thyme sprigs on top of the roast.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook the roast for about 4 hours, or until the meat is fork-tender.
Remove the Dutch oven from the oven and let the pot roast rest for 10 minutes before serving.
Serve warm, with the vegetables and cooking juices spooned over the top.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 13640 mg | 593% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.0 g | ||
| Protein | 369.8 g | 740% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 381 mg | 29% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 5854 mg | 125% | |
*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.
