Classic Pot Roast

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

– 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

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

Enjoy the aromas of this classic Pot Roast, ideal for a quiet family supper. Tender meat and rich veggies make every mouthful a pleasure!

  • – 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
  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.
Main Course
American
Classic Pot Roast

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