Classic Pot Roast Dinner

Feast your eyes on this Classic Pot Roast. This recipe contains all of the delectable ingredients that make pot roast a family favorite, including melt-in-your-mouth beef, potatoes, carrots, and a rich, comforting broth.

Ingredients

– 3 pounds beef chuck roast

– 4 carrots, peeled and sliced into chunks

4 potatoes, peeled and quartered

– 2 onions, quartered

– 4 cloves garlic, minced

– 2 cups beef broth

– 1 tablespoon Worcestershire sauce

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 2 tablespoons olive oil

– 2 sprigs fresh rosemary

– 3 sprigs fresh thyme

Directions

Heat the olive oil in a big saucepan or Dutch oven over medium-high heat. Add the beef chuck roast and sear on both sides until browned, about 3-4 minutes each.

Remove the roast and set it aside. In the same saucepan, saute the onions and garlic until transparent, about 2-3 minutes.

Place the beef back into the pot. Combine the carrots, potatoes, beef broth, Worcestershire sauce, salt, pepper, rosemary, and thyme.

Bring to a boil, then turn the heat down to low and cover. Simmer for 3-4 hours, or until the meat is soft and breaks apart easily.

Remove the herbs before serving. Adjust the seasoning with salt and pepper as required.

Recipe Card

Classic Pot Roast Dinner

Feast your eyes on this Classic Pot Roast. This recipe contains all of the delectable ingredients that make pot roast a family favorite, including melt-in-your-mouth beef, potatoes, carrots, and a rich, comforting broth.

  • – 3 pounds beef chuck roast
  • – 4 carrots (peeled and sliced into chunks)
  • – 4 potatoes (peeled and quartered)
  • – 2 onions (quartered)
  • – 4 cloves garlic (minced)
  • – 2 cups beef broth
  • – 1 tablespoon Worcestershire sauce
  • – 1 teaspoon salt
  • – 1/2 teaspoon black pepper
  • – 2 tablespoons olive oil
  • – 2 sprigs fresh rosemary
  • – 3 sprigs fresh thyme
  1. Heat the olive oil in a big saucepan or Dutch oven over medium-high heat. Add the beef chuck roast and sear on both sides until browned, about 3-4 minutes each.
  2. Remove the roast and set it aside. In the same saucepan, saute the onions and garlic until transparent, about 2-3 minutes.
  3. Place the beef back into the pot. Combine the carrots, potatoes, beef broth, Worcestershire sauce, salt, pepper, rosemary, and thyme.
  4. Bring to a boil, then turn the heat down to low and cover. Simmer for 3-4 hours, or until the meat is soft and breaks apart easily.
  5. Remove the herbs before serving. Adjust the seasoning with salt and pepper as required.
Main Course
American
Classic Pot Roast Dinner

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