Classic Pot Roast
A heartwarming pot roast made with a succulent chuck roast, slow-cooked with vegetables in a rich broth.
Equipment
- Oven
- Large Pot or Dutch Oven
Ingredients
- 3-4 pounds Chuck Roast
- 4 large Potatoes chopped
- 4 carrots sliced
- 2 onions quartered
- 4 cups Beef Broth
- 2 cloves Garlic minced
- 1 tablespoon Worcestershire Sauce
- Salt to taste
- Black Pepper to taste
- Fresh Herbs like thyme or rosemary for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper.
- In a large pot or Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast and sauté the onions and garlic until fragrant and translucent.
- Add the beef broth and Worcestershire sauce, stirring to combine.
- Return the roast to the pot and add the potatoes, carrots, and fresh herbs.
- Cover the pot tightly and bake for about 3 hours, or until the meat is fork-tender.
- Let the roast rest for a few minutes before serving. Garnish with fresh herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven.