Description
A comforting dish featuring slow-cooked beef with hearty vegetables, creating tender, flavorful meat that melts in your mouth.
Ingredients
Scale
- 3–4 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, peeled and cut into chunks 🥕
- 4 potatoes, halved 🥔
- 4 cups beef broth
- 2 bay leaves
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set to 325°F (160°C).
- Sear the Beef: Heat olive oil in a Dutch oven. Pat the roast dry, then sear on all sides until browned (about 4-5 minutes per side).
- Prepare Vegetables: Remove the beef and set aside. Add onions, garlic, carrots, and potatoes to the pot, cooking until slightly softened.
- Braise the Roast: Return the roast to the pot. Add beef broth, bay leaves, and thyme. Season with salt and pepper.
- Cook in Oven: Cover the pot and transfer to the oven. Cook for 3-4 hours or until the meat is tender and easily pulled apart.
- Serve: Slice the roast and serve with vegetables and a side of gravy.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
Nutrition
- Serving Size: 6
- Calories: 500 per serving
Keywords: beef pot roast, slow cooker pot roast, Dutch oven pot roast, tender pot roast, easy pot roast, classic pot roast