Description
Indulge in the comforting flavors of a Classic Sunday Pot Roast, featuring tender chuck roast cooked to perfection with hearty vegetables in a savory broth. This timeless dish is sure to become a family favorite!
Ingredients
Chuck Roast:
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables:
- 1 large yellow onion (sliced)
- 4 cloves garlic (smashed)
- 4 carrots (peeled and cut into chunks)
- 4 Yukon gold potatoes (quartered)
Broth and Seasonings:
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat and Season: Preheat the oven to 300°F (150°C). Season chuck roast with salt, pepper, garlic powder, and onion powder.
- Sear the Roast: Sear roast in a Dutch oven until browned. Set aside.
- Cook Aromatics: Cook onion and garlic in the pot. Add tomato paste, beef broth, and Worcestershire sauce.
- Combine Ingredients: Return roast to the pot, add carrots, potatoes, herbs, and bay leaf.
- Roast: Cover and roast in the oven for 3–3.5 hours until tender.
- Serve: Remove herbs, bay leaf, and serve with pan juices.
Notes
- For a thicker gravy, simmer pan juices with a cornstarch slurry.
- Leftovers taste even better the next day!
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 115mg