Description
Sumptuous classic pot roast delights with tender, slow-cooked beef nestled among hearty vegetables. Rich gravy and melt-in-your-mouth meat promise comfort that transports you straight to grandma’s kitchen.
Ingredients
Scale
Protein:
- 3 to 4 pounds beef chuck roast
Vegetables:
- 1 onion, chopped
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4 cloves garlic, minced
Herbs and Seasonings:
- 23 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 23 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- Salt, to taste
- Pepper, to taste
Liquid and Fat:
- 2 tablespoons vegetable oil
- 4 cups beef broth
Instructions
- Prepare the beef roast by thoroughly drying with paper towels, then generously coating with salt and pepper to enhance flavor and create a robust seasoning profile.
- Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, then carefully place the roast and sear each side until a deep golden-brown crust forms, approximately 4-5 minutes per side.
- Remove the roast from the pot and set aside, leaving behind flavorful browned bits for the next stage of cooking.
- Add chopped onions, carrots, and celery to the same pot, sautéing for 5-7 minutes until vegetables become tender and start to caramelize.
- Incorporate minced garlic and cook for an additional minute, releasing its aromatic essence without burning.
- Deglaze the pot by pouring in beef broth, using a wooden spoon to scrape up all the concentrated flavor-packed browned bits from the bottom.
- Carefully return the seared roast to the pot, nestling it among the vegetables and herbs.
- Add remaining broth, fresh thyme, and rosemary to create a rich, herb-infused cooking liquid.
- Bring the mixture to a gentle simmer, then cover and reduce heat to low.
- Cook slowly for 3-4 hours either on the stovetop or in a preheated 300F (150C) oven until the meat becomes incredibly tender and easily pulls apart with a fork.
- Once cooking is complete, allow the roast to rest for 10 minutes, which helps redistribute the internal juices.
- Slice the roast against the grain and plate with the surrounding vegetables and a ladle of the flavorful cooking liquid.
Notes
- Always pat the meat dry before seasoning to ensure a perfect golden-brown sear and lock in delicious flavors.
- Select a well-marbled chuck roast for maximum tenderness and rich, melt-in-your-mouth texture that guarantees a succulent result.
- Upgrade the dish by adding root vegetables like parsnips or turnips for extra depth and nutritional variety during the slow cooking process.
- Create a low-carb version by replacing traditional vegetables with low-carb alternatives like cauliflower and radishes, maintaining the dish’s hearty essence while adapting to dietary needs.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg