Description
This Classic Pot Roast recipe delivers a tender, flavorful beef chuck roast slow-braised with hearty vegetables and aromatic herbs, perfect for a comforting Sunday dinner.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauté and Braising Liquid
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
Vegetables and Herbs
- 3 carrots, peeled and cut into 2-inch pieces
- 2 onions, quartered
- 3 potatoes, peeled and cut into eighths
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow braising the pot roast.
- Season the Beef: Pat the beef roast dry with paper towels to ensure a good sear, then generously season all sides with salt and pepper.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, approximately 3 to 4 minutes per side. Remove the roast and set it aside.
- Sauté Garlic & Deglaze: Add the minced garlic to the Dutch oven and sauté until fragrant, about 30 seconds. Deglaze the pan by adding Worcestershire sauce and beef broth, scraping up any browned bits stuck to the bottom for enhanced flavor.
- Arrange Roast and Vegetables: Return the seared roast to the pot. Arrange the carrots, onions, and potatoes evenly around the roast. Nestle the fresh rosemary sprigs into the broth.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for about 3 to 3.5 hours, or until the beef is tender enough to be easily pierced with a fork.
- Rest and Serve: Remove the Dutch oven from the oven and let the roast rest for 10 minutes. Slice or shred the beef before serving alongside the cooked vegetables and flavorful broth.
Notes
- For deeper flavor, sear the meat in batches if your Dutch oven is crowded to ensure even browning.
- You can substitute fresh rosemary with dried rosemary but reduce the quantity as dried herbs are more potent.
- Leftover pot roast is delicious when shredded and used in sandwiches or tacos.
- Ensure the roast is fully covered by the broth and vegetables for even cooking and moisture retention.
