Get ready to transform your kitchen into a haven of mouthwatering aromas and soul-warming deliciousness! This Comforting Pot Roast with Veggies isn't just a meal—it's a culinary hug that promises to transport you to grandma's dining room with every tender, succulent bite. Perfect for chilly evenings, family gatherings, or when you simply crave a dish that speaks directly to your comfort food cravings, this recipe is your ticket to becoming a home cooking hero.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs beef chuck roast
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Remove the beef chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
- Pat the roast dry with paper towels to remove excess moisture. Season generously on all sides with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 4-5 minutes on each side until a deep golden-brown crust forms, creating a rich flavor base.
- Remove the roast from the pot and set aside. In the same pot, add chopped onions and minced garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
- Return the roast to the pot and add beef broth. Tuck fresh thyme and rosemary sprigs around the meat.
- Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Slow cook for approximately
- 5 hours.
- After
- 5 hours, add chopped carrots and diced potatoes around the roast. Continue cooking for an additional 30 minutes until vegetables are tender and meat is fork-tender.
- Remove from oven and let rest for 15 minutes before slicing. This allows juices to redistribute, ensuring a moist and flavorful roast.
- Discard herb sprigs, slice the roast against the grain, and serve with the roasted vegetables and pan juices.
Tips
- Temperature Matters: Always let your beef come to room temperature before cooking to ensure even heat distribution.
- Searing is Crucial: Take time to develop a deep golden-brown crust on your roast. This step locks in flavor and creates a rich, caramelized exterior.
- Low and Slow is the Way to Go: Cooking at a lower temperature (325°F) for a longer time ensures the meat becomes incredibly tender and breaks down those tough connective tissues.
- Don't Rush the Resting: Letting the roast rest for 15 minutes after cooking allows the juices to redistribute, guaranteeing a moist and flavorful result.
- Slice Against the Grain: When cutting your roast, always slice perpendicular to the muscle fibers to ensure maximum tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 130mg