Western Pot Roast
Perfectly tender and bursting with rich, savory flavors, this Western Pot Roast is the ultimate comfort food for family dinners or cozy gatherings. Featuring a hearty 4-pound beef chuck roast, seared to golden perfection before being slow-cooked with a medley of vibrant vegetables like carrots, celery, and red potatoes, this one-pot wonder is as satisfying as it is simple to prepare. The robust flavor profile comes alive with a luscious broth infused with tomato paste, Worcestershire sauce, and fresh herbs like thyme and bay leaves. Whether you're using a slow cooker or Dutch oven, the low-and-slow cooking method guarantees melt-in-your-mouth beef and a symphony of taste with every bite. Complete the meal with a rich, velvety gravy made from the cooking juices, and serve up a feast that’s both rustic and elevated. Perfect for busy weeknights or Sunday suppers, this Western-style pot roast is a timeless classic that everyone will love.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 pieces carrots
- 3 pieces celery stalks
- 1.5 pounds red potatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove and set aside.
Roughly chop the onion and mince the garlic cloves. Set aside.
Peel and chop the carrots into large chunks. Chop the celery stalks and halve the red potatoes. Set all the vegetables aside.
In a large slow cooker or Dutch oven, add the seared roast. Scatter the onion, garlic, carrots, celery, and potatoes around the roast.
In a mixing bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the roast and vegetables.
Add the bay leaves and thyme sprigs to the pot.
Cover the slow cooker or Dutch oven. If using a slow cooker, cook on low for 8 hours or on high for 4-5 hours. If using a Dutch oven, bake at 325°F (160°C) for 3-4 hours until the meat is fork-tender.
Once cooked, remove the roast and vegetables from the pot and set them on a serving platter. Discard the bay leaves and thyme sprigs.
To make a gravy, strain the cooking liquid into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the simmering broth and cook for 2-3 minutes until the gravy thickens.
Slice the roast and serve with the vegetables, drizzling the gravy on top.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1232 mg | 26% | |
*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.
