Description
A delicious and hearty pot roast cooked to perfection with a rich gravy.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions, carrots, and potatoes, sautéing until softened.
- Add garlic and cook for an additional minute.
- Return the roast to the pot, add beef broth, Worcestershire sauce, and thyme.
- Cover and transfer to the oven, cooking for 3-4 hours until the meat is tender.
- Remove the roast, let it rest, and then slice. Serve with gravy made from the drippings.
Notes
- For extra flavor, marinate the roast overnight.
- Feel free to add other vegetables like celery or parsnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Pot Roast, Gravy, Beef, Comfort Food