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Comforting Pot Roast with Veggies

Comforting Pot Roast with Veggies

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

  1. 3-4 lbs beef chuck roast
  2. 4 carrots, chopped
  3. 3 potatoes, diced
  4. 1 onion, quartered
  5. 4 cloves garlic, minced
  6. 2 cups beef broth
  7. 2 tablespoons olive oil
  8. 1 teaspoon salt
  9. 1 teaspoon black pepper
  10. 2 sprigs fresh thyme
  11. 2 sprigs fresh rosemary

Instructions

  1. 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.
  2. Pat the roast dry with paper towels to remove excess moisture. Season generously on all sides with salt and black pepper.
  3. 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.
  4. 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.
  5. Return the roast to the pot and add beef broth. Tuck fresh thyme and rosemary sprigs around the meat.
  6. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Slow cook for approximately
  7. 5 hours.
  8. After
  9. 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.
  10. Remove from oven and let rest for 15 minutes before slicing. This allows juices to redistribute, ensuring a moist and flavorful roast.
  11. Discard herb sprigs, slice the roast against the grain, and serve with the roasted vegetables and pan juices.

Tips

  1. Temperature Matters: Always let your beef come to room temperature before cooking to ensure even heat distribution.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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