Description
A slow-cooked pot roast that is tender and flavorful.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 carrots, cut into pieces
- 3 potatoes, quartered
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and set aside.
- Add onions and garlic to the pot and sauté until softened.
- Add carrots and potatoes to the pot.
- Place the roast back in the pot.
- Pour in beef broth and Worcestershire sauce.
- Add thyme and rosemary.
- Cover the pot and transfer it to the oven.
- Braise for 3-4 hours, or until the meat is tender.
- Let it rest for a few minutes before slicing.
Notes
- Feel free to add other vegetables.
- Serve with gravy from the pot.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: slow braised pot roast