Classic Pot Roast

Print Recipe

A fork-tender chuck roast slow-cooked with potatoes, carrots, and herbs. Sunday dinner at its best.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Dinner

Cuisine: American

Keyword: pot roast, slow cooked, Sunday dinner

Servings: servings

Calories: 450kcal

Ingredients

3-4 lb chuck roast
1 lb baby potatoes halved
4 large carrots cut into chunks
1 yellow onion quartered
4 garlic cloves smashed
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp olive oil
salt and pepper

Instructions

Pull the roast out of the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper. Preheat oven to 325°F.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
In the same pot, cook onion and garlic for a couple of minutes. Stir in tomato paste and let it darken slightly. Add broth and Worcestershire sauce, scraping up browned bits.
Nestle the roast back in. Tuck rosemary and thyme around it, arrange potatoes and carrots around the sides. Cover with a tight-fitting lid.
Cook in the oven for 3 to 3.5 hours until the meat pulls apart easily with a fork.

Notes

Low and slow is the whole game. The connective tissue in chuck roast breaks down into gelatin over gentle heat, giving the meat and sauce that rich, silky texture. Don't rush it.

Nutrition