Description
A heartwarming and easy-to-follow recipe for a comforting Root Vegetable Pot Roast, perfect for a cozy family meal. This dish brings together tender meat and hearty vegetables for a satisfying experience.
Ingredients
Scale
- 3-4 pound chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 pounds potatoes, cut into chunks
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Return the roast to the pot. Add the potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. The liquid should come about halfway up the side of the roast.
- Bring the liquid to a simmer, then cover the pot tightly with a lid.
- Transfer the pot to the preheated oven and cook for 3-4 hours, or until the roast is fork-tender.
- Remove the pot from the oven. Carefully remove the roast and vegetables to a serving platter.
- Skim any excess fat from the cooking liquid. If desired, you can thicken the liquid by simmering it on the stovetop for a few minutes.
- Slice the roast and serve with the vegetables and gravy.
Notes
- For an even richer flavor, you can sear the roast in bacon fat.
- Feel free to add other root vegetables like parsnips or turnips.
- If the liquid level gets too low during cooking, add a little more beef broth or water.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 500-600
- Sugar: Approx. 8-10g
- Sodium: Approx. 700-900mg
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Approx. 20-25g
- Trans Fat: Approx. 1-2g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 5-7g
- Protein: Approx. 40-50g
- Cholesterol: Approx. 100-120mg