Description
A delicious and tender pot roast slow-cooked with vegetables and a rich herb gravy, perfect for a Sunday family dinner.
Ingredients
Scale
- 3–4 lbs Chuck roast
- 1.5 lbs Baby potatoes
- 3 Carrots, chopped
- 2 cups Beef broth
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- Salt & black pepper to taste
- 2 tbsp Worcestershire sauce
Instructions
- Season chuck roast generously with salt and pepper.
- Sear roast in a hot Dutch oven with olive oil until deeply browned on all sides.
- Remove roast and sauté onion and garlic until softened; stir in tomato paste.
- Deglaze with beef broth and a splash of Worcestershire sauce.
- Add potatoes, carrots, and fresh herbs; place roast back on top.
- Cover and cook in oven (or slow cooker) until meat is fall-apart tender, about 3½–4 hours.
Notes
- For best results, use a meat thermometer to check for doneness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can also be made in a slow cooker on the LOW setting.
- Prep Time: 20 minutes
- Cook Time: 3.5-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg