Description
A classic comfort food, this oven baked pot roast combines tender beef with hearty vegetables for a satisfying dinner experience.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
Instructions
- Preheat your oven to 300°F (150°C).
- Heat olive oil in a large oven-safe pot over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions and garlic; sauté until soft.
- Add carrots and potatoes, stirring them for a few minutes.
- Return the roast to the pot. Pour in beef broth and Worcestershire sauce, then add thyme and bay leaf.
- Cover with a lid and transfer to the oven. Cook for about 180 to 240 minutes, or until the meat is tender.
- Remove the pot from the oven, let it rest for a few minutes, then slice and serve with the vegetables.
Notes
Pat the roast dry before seasoning to create a nice crust. Don’t overcrowd the pot and let the roast rest after baking for juicy results.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pot roast, comfort food, beef, family meal, slow cooking
