Classic Pot Roast

– 3 pounds beef chuck roast
– 2 tablespoons olive oil
– 1 cup beef broth
– 3 carrots, peeled and cut into 2-inch pieces
– 2 onions, quartered
– 3 potatoes, peeled and cut into eighths
– 4 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme

1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast with salt and pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Add the roast and sear until browned on all sides.
3. Remove the roast and add onions and garlic to the pot. Sauté until softened.
4. Place the roast back into the pot. Add beef broth, Worcestershire sauce, carrots, potatoes, rosemary, and thyme.
5. Cover and place in the oven. Bake for about 3 to 4 hours, or until the meat is tender.
6. Remove the sprigs of rosemary and thyme before serving.

Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 450 kcal | Servings: 6 servings

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