Description
This Classic Pot Roast Recipe is the perfect Sunday dinner centerpiece, featuring tender, slow-braised beef chuck roast with hearty vegetables like carrots, onions, and potatoes. Cooked low and slow in the oven, the roast is infused with rich flavors from garlic, rosemary, Worcestershire sauce, and beef broth, resulting in a comforting and satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 3 carrots, peeled and cut into 2-inch pieces
- 2 onions, quartered
- 3 potatoes, peeled and cut into eighths
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
Liquids and Oil
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure it’s ready for the slow braising process.
- Season the Meat: Pat the beef chuck roast dry with paper towels to help with browning. Generously season all sides with salt and black pepper to enhance the meat’s flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it develops a deep brown crust, about 3-4 minutes each side. Remove the roast and set it aside.
- Sauté Garlic & Deglaze: Add the minced garlic to the hot Dutch oven, sautéing for about 30 seconds until fragrant. Pour in Worcestershire sauce and beef broth, scraping up any browned bits from the bottom to enrich the sauce.
- Add Roast and Vegetables: Return the seared roast to the pot and evenly arrange the carrots, onions, and potatoes around it. Tuck the rosemary sprigs into the broth to infuse aromatic flavor.
- Braise in Oven: Cover the Dutch oven with its lid and place it into the preheated oven. Let it braise gently for 3 to 3.5 hours, or until the beef is fork-tender and vegetables are cooked through.
- Rest and Serve: Remove the pot from the oven and let the roast rest for 10 minutes to allow juices to redistribute. Slice or shred the beef and serve it alongside the cooked vegetables and flavorful broth.
Notes
- Using a Dutch oven helps retain moisture and evenly cook the roast during braising.
- Allowing the meat to rest after cooking ensures juicier, more tender slices.
- You can substitute fresh rosemary with dried rosemary if that’s what you have on hand, using about 1 teaspoon.
- For extra flavor, add a splash of red wine when deglazing the pan.
- Use a food thermometer to check that the internal temperature reaches at least 190°F for optimal tenderness.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
