Enjoy the aromas of this classic Pot Roast, ideal for a quiet family supper. Tender meat and rich veggies make every mouthful a pleasure!
Ingredients
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large onion, chopped
– 4 carrots, peeled and cut into 2-inch pieces
– 4 potatoes, peeled and cut into chunks
– 2 cloves garlic, minced
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 2 bay leaves
Directions
1. Season the chuck roast with salt and pepper on all sides.
2. In a large pot, heat olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
3. Remove the roast and set aside. In the same pot, add the onion and garlic, cooking until softened, about 2 minutes.
4. Return the roast to the pot and add the carrots, potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the meat is tender and falls apart easily.
6. Remove the bay leaves before serving.
Recipe Card
Classic Pot Roast
Ingredients
- – 3 pounds beef chuck roast
- – 2 tablespoons olive oil
- – Salt and pepper to taste
- – 1 large onion chopped
- – 4 carrots peeled and cut into 2-inch pieces
- – 4 potatoes peeled and cut into chunks
- – 2 cloves garlic minced
- – 2 cups beef broth
- – 1 tablespoon Worcestershire sauce
- – 1 teaspoon dried rosemary
- – 1 teaspoon dried thyme
- – 2 bay leaves
Instructions
- Season the chuck roast with salt and pepper on all sides.
- In a large pot, heat olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
- Remove the roast and set aside. In the same pot, add the onion and garlic, cooking until softened, about 2 minutes.
- Return the roast to the pot and add the carrots, potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the meat is tender and falls apart easily.
- Remove the bay leaves before serving.