Description
A simple recipe for tender, slow-cooked beef pot roast with vegetables.
Ingredients
Scale
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Add the onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 minutes.
- Return the roast to the pot. Pour in the beef broth.
- Add the dried thyme and bay leaf.
- Bring the liquid to a simmer.
- Cover the Dutch oven and transfer it to an oven preheated to 325°F (160°C).
- Braise for 3 to 4 hours, or until the meat is very tender.
- Remove the bay leaf before serving.
Notes
- For thicker gravy, remove the roast and vegetables, then simmer the remaining liquid on the stovetop until reduced, or mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir into the simmering liquid until thickened.
- Prep Time: 20 min
- Cook Time: 240 min
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 120
Keywords: pot roast, beef, slow cooker, oven roast, comfort food, chuck roast