Are you ready to transform an ordinary dinner into a mouth-watering feast that will have everyone at the table asking for your secret? This Easy Pot Roast and Veggies recipe is your ticket to becoming a kitchen hero! With just a few simple ingredients and some patient cooking, you'll create a melt-in-your-mouth dish that combines tender, juicy meat with perfectly roasted vegetables. Whether you're a busy parent, a cooking novice, or a seasoned chef looking for a foolproof comfort food recipe, this pot roast will become your new go-to meal that promises warmth, flavor, and pure culinary satisfaction.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds chuck roast
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 onion, quartered
- 4 cups beef broth
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Remove the chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Generously season the entire chuck roast with salt, pepper, and garlic powder, making sure to coat all sides of the meat thoroughly.
- Preheat the oven to 325°F (165°C), creating a low and slow cooking environment that will tenderize the meat.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the roast from the pot and set aside. In the same pot, add quartered onions and sauté for 2-3 minutes to develop additional flavor.
- Return the roast to the pot and add beef broth, ensuring the liquid comes about halfway up the sides of the meat.
- Add chopped carrots and quartered potatoes around the roast, distributing them evenly in the pot.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for approximately 3 hours, or until the meat is fork-tender and easily pulls apart.
- Check the roast periodically, adding more broth if needed to prevent drying out. The internal temperature should reach around 195-205°F for optimal tenderness.
- Once done, carefully remove the pot from the oven and let the roast rest for 15-20 minutes before serving. This allows the juices to redistribute throughout the meat.
- Slice the roast against the grain and plate with the roasted vegetables. Garnish with fresh thyme leaves for added aroma and flavor.
- Serve hot, spooning some of the cooking liquid over the meat and vegetables for extra moisture and taste.
Tips
- Temperature Matters: Always let your chuck roast sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Searing is Key: Take time to develop a deep golden-brown crust on the meat - this locks in flavor and creates a beautiful exterior.
- Low and Slow is the Motto: Cooking at 325°F allows the tough meat fibers to break down slowly, resulting in incredibly tender meat.
- Liquid Level Check: Always ensure your beef broth covers about halfway up the meat to keep it moist during long cooking.
- Rest Your Meat: Letting the roast rest 15-20 minutes after cooking allows juices to redistribute, making every bite succulent.
- Grain Matters: When slicing, always cut against the meat's grain to ensure maximum tenderness.
- Fresh Herbs Make a Difference: The fresh thyme isn't just for looks - it adds a subtle, aromatic flavor that elevates the entire dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 130mg
