Perfect Pot Roast And Potatoes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
10 servings
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Calories
345 kcal
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Cuisine
American
Perfect Pot Roast And Potatoes Recipe
Description
The recipe begins by searing a 3-5 pound boneless chuck roast in olive oil to develop a browned crust that enhances flavor. The roast then braises covered in beef stock for two hours, partially cooking and tenderizing the meat gently. Aromatics like onion, garlic, carrots, and celery, along with russet potatoes, are added after this initial cooking period, allowing the vegetables to soften and absorb some broth seasoning. Italian seasoning, rosemary, thyme, salt, and black pepper enrich the dish with herbal and savory notes.
The roast continues cooking covered for another two hours until it is tender enough to shred with light pressure from a fork. Resting the meat for at least 15 minutes before shredding helps redistribute juices. The reserved braising liquid can be thickened or served as-is, offering rich sauce options to accompany the meat and vegetables. Serving the shredded roast with the roasted potatoes and vegetables makes a comforting one-dish meal.
This method ensures a tender, flavorful pot roast with well-cooked root vegetables. The slow braising balances meat and vegetables in a single pan for a classic hearty main course suitable for family dinners or gatherings.
Ingredients
- 2 tbsp olive oil
- 3-5 pound chuck roast boneless
- 1 onion cut into fourths, large
- 4 carrot chopped into 1" circles, large
- 4 celery rough chopped, stalks
- 1 garlic peeled (chop or toss in whole- up to you!, head
- 3 russet potato cut into 2-3" chunks
- 1 tsp black pepper fresh cracked
- 1 tsp sea salt Celtic variety
- 1 tbsp Italian seasoning
- 1-2 rosemary sprigs
- 2 cups beef stock
Instructions
- In large, heavy skillet, heat olive oil until light and shimmery.
- Add roast to pan and brown on all sides.
- When roast has been browned, after about 6 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid. Add half stock, cover, and roast 2 hours.
- After 2 hours, add vegetables and potatoes to pan and arrange around roast with extra stock.
- Season well with salt, pepper, and herbs.
- Place rosemary and thyme sprigs in pan and add lid.
- Roast another 2 hours, until roast is tender with light pressure from a fork.
- Remove roast and tent with foil on cutting board.
- Let roast rest at least 15 minutes before slicing or shredding.
- As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy, or left as-is as a jus to pour over roast.
- Shred roast with forks, and serve with potatoes and vegetables. We like to pour jus or gravy over roast after shredding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 471mg | 20% |
| Potassium | 953mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4177IU | 84% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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