Description

This Classic Pot Roast recipe is a comforting and flavorful Sunday dinner favorite. A tender beef chuck roast is seared to develop a rich crust, then slowly braised with hearty vegetables like carrots, onions, and potatoes in a savory broth infused with garlic, rosemary, and Worcestershire sauce. The long, slow cooking tenderizes the meat to fork-tender perfection, making for a satisfying meal that’s perfect for family gatherings or cozy nights in.

Ingredients

Scale

Meat

3 pounds beef chuck roast

Vegetables

3 carrots, peeled and cut into 2-inch pieces
2 onions, quartered
3 potatoes, peeled and cut into eighths
4 cloves garlic, minced

Liquids and Seasonings

2 tablespoons olive oil
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh rosemary

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Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the slow braising process.
Season the Roast: Pat the beef chuck roast dry with paper towels. Season it generously on all sides with salt and black pepper for optimal flavor.
Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 3-4 minutes per side, until it develops a deep, brown crust. Remove the roast and set aside.
Sauté Garlic and Deglaze: Add the minced garlic to the Dutch oven and sauté until fragrant, about 30 seconds. Pour in Worcestershire sauce and beef broth, scraping up any browned bits from the bottom to enhance the sauce’s flavor.
Combine Ingredients and Add Herbs: Return the seared roast to the pot. Arrange the carrots, onions, and potatoes around the roast. Nestle the fresh rosemary sprigs into the broth to infuse the dish with herbal aroma.
Braise in Oven: Cover the Dutch oven and place it in the oven. Braise the roast for about 3 to 3.5 hours until the beef is fork-tender and the vegetables are perfectly soft.
Rest and Serve: Remove the pot from the oven and let the roast rest for 10 minutes. Slice or shred the beef, then serve it along with the stew-like vegetables and flavorful broth.

Notes

For best results, use a well-marbled chuck roast as it becomes tender and flavorful when braised slowly.
You can substitute fresh rosemary with dried, but use about 1 teaspoon if dried.
If you prefer thicker gravy, remove the roast and veggies after cooking and reduce the broth on the stove to thicken.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.