Pot Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 servings
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Calories
367 kcal
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Course
Main Course
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Cuisine
American
Pot Roast Recipe
Description
Pot Roast Recipe features a 2.6-pound boneless beef chuck roast seasoned and rested before searing for a browned exterior. Vegetables including large carrots and quartered yellow onions are browned in olive oil to develop caramelization, complementing the meat's flavor when roasted together. A broth is prepared by simmering beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water to create a concentrated sauce. Whole smashed garlic cloves, a sprig of rosemary, and fresh thyme add aromatic complexity during the slow oven cooking at 275 degrees. The slow roasting tenderizes the meat while allowing the infused flavors from the broth and herbs to penetrate deeply, resulting in a rich and hearty main dish.
The pot roast pairs well with the mini potatoes cooked alongside or served separately, making for a filling meal. The method focuses on layers of searing and slow braising to develop both texture and flavor. Adjust seasoning to taste before serving.
The recipe notes mention using a 6.2QT Dutch oven for the roasting process, which provides adequate space for the meat and vegetables and even heat distribution. This vessel is ideal to retain moisture and promote gentle braising. Keeping the temperature low and slow ensures the chuck roast becomes tender without drying out.
Ingredients
- 1 beef chuck roast $17.33, boneless, about 2.61 lbs
- 2 tsp salt $0.02
- 3 tsp beef bouillon $0.24
- ½ cup balsamic vinegar $0.96
- 1 Tbsp Worcestershire sauce $0.05
- 1 Tbsp tomato paste $0.07
- 2 cups water $0.00
- 1 tsp olive oil $0.06
- 2 carrot $0.18, large, peeled and cut into large chunks
- 1 onion $0.86, large, yellow, peeled and quartered
- 1 prig rosemary $0.29, fresh
- 2-3 prigs fresh thyme $0.05
- 5 garlic $0.10, cloves, smashed but kept whole
- 1 potato $3.54, mini, about 1 to 1.5 lbs, bagged
Instructions
- Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
- In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
- Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
- To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
- Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.
- Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
Notes
- A 6.2-quart Dutch oven works well for even cooking and enough space for meat and vegetables.
- Let the seasoned beef rest at room temperature before searing to encourage even cooking.
- Searing vegetables along with the meat adds caramelization and depth to the final flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 367kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Sodium | 777mg | 32% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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