Description
Pot Roast delivers pure comfort straight from Grandma’s kitchen to your dinner table. Tender beef braised with root vegetables creates a hearty meal that feels like a warm embrace on a chilly evening.
Ingredients
Scale
Main Ingredients:
- 1 whole chuck roast (about 3 to 5 pounds)
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, peeled and cut into large chunks
Supporting Herbs and Seasonings:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 to 3 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 to 3 garlic cloves, smashed
Liquids and Fats:
- 2 tablespoons olive oil
- 2 cups beef broth
Instructions
- Dry the chuck roast completely using paper towels. Sprinkle 2 teaspoons salt and 1 teaspoon black pepper evenly across your entire roast, ensuring full coverage.
- Warm 2 tablespoons olive oil in a Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned roast into the hot pan, searing exactly 3 minutes per side until a deep golden-brown crust forms.
- Transfer the browned roast to a separate plate. Drop halved onions into the same pan, cut side down, and cook 2 minutes to caramelize.
- Repeat the caramelization process with peeled carrots, cooking them briefly to develop rich color. Remove vegetables from the pan.
- Pour ¼ cup beef broth into the hot pan, using a wooden spoon to scrape up all stuck browned bits from the bottom, creating a flavorful fond.
- Return the roast to the Dutch oven, surrounding it with caramelized onions and carrots. Add remaining 1 ¾ cups beef broth.
- Tuck 2-3 fresh rosemary sprigs, 2-3 fresh thyme sprigs, and 2-3 smashed garlic cloves around the meat for aromatic infusion.
- Cover the Dutch oven with a tight lid. Roast at precisely 275°F (135°C) for 3 hours and 45 minutes, until meat pulls apart effortlessly with a fork.
- Remove from oven and let the roast rest 15 minutes before slicing or shredding. Serve with vegetables and collected pan juices.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor.
- Searing the meat creates a delicious brown crust that locks in moisture and develops deep, complex taste.
- Let the roast rest for 15-20 minutes after cooking to help the meat retain its juices when slicing or shredding.
- For a gluten-free version, ensure your beef broth is certified gluten-free and skip any potential wheat-based thickeners.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg